Mushroom and Almond Rice Pilaf

Elevate your side dish game with this flavorful Mushroom and Almond Rice Pilaf, a perfect harmony of earthy mushrooms, warm spices, and nutty toasted almonds. This one-pot wonder combines the deep umami of sautéed button mushrooms with the aromatic notes of cumin and cinnamon, all infused into tender long-grain rice cooked in savory vegetable broth. A finishing touch of crispy slivered almonds and fresh parsley add both crunch and brightness, making it a delightful addition to any meal. Ready in just 40 minutes, this gluten-free and vegetarian dish is as easy to prepare as it is impressive to serve, whether alongside roasted meats or as a hearty standalone dish. With minimal prep and maximum flavor, this pilaf is bound to rival any takeout rice dish on your dinner table!

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic cloves, minced
• 200 grams button mushrooms, sliced
• 1 cup long-grain rice
• 2 cups vegetable broth
• 1 cup slivered almonds, toasted
• 0.5 teaspoon ground cumin
• 0.25 teaspoon ground cinnamon
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons parsley, chopped (for garnish)

Directions

Step 1

Heat a large skillet or saucepan over medium heat and add the butter and olive oil. Allow the butter to melt completely.

Step 2

Add the chopped yellow onion to the skillet and sauté for 3-4 minutes until it becomes soft and translucent.

Step 3

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 4

Add the sliced button mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until the mushrooms are golden and any liquid they release has evaporated.

Step 5

Stir in the ground cumin and ground cinnamon, ensuring the mushrooms and onions are evenly coated with the spices.

Step 6

Add the rice to the skillet and stir for 2 minutes to lightly toast the grains and coat them in the butter and spice mixture.

Step 7

Pour in the vegetable broth, season with salt and black pepper, and stir to combine.

Step 8

Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer for 18-20 minutes, or until the rice is tender and the liquid has been fully absorbed.

Step 9

While the rice cooks, toast the slivered almonds in a dry skillet over medium-low heat for 2-3 minutes until golden and fragrant. Set aside.

Step 10

Once the rice is cooked, remove the lid and fluff the pilaf with a fork. Mix in most of the toasted almonds, reserving a few for garnish.

Step 11

Transfer the Mushroom and Almond Rice Pilaf to a serving dish, sprinkle the reserved almonds and chopped parsley on top, and serve warm.

Nutrition Facts

Serving size	1148.2 grams (1148.2g)

Amount per serving	% Daily Value*
Calories	1553

Total Fat 103.70g	133%
Saturated Fat 21.20g	106%
Polyunsaturated Fat 2.80g
Cholesterol 62mg	21%
Sodium 3505mg	152%
Total Carbohydrate 129.60g	47%
Dietary Fiber 24.10g	86%
Total Sugars 19.90g
Protein 46.20g	92%

Vitamin D 20IU	100%
Calcium 462mg	36%
Iron 11mg	62%
Potassium 2584mg	55%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.0%

Protein: 11.3%

Carbs: 31.7%