Brown rice, mushroom, and walnut pilaf cooks nutty brown rice with earthy mushrooms, toasted walnuts, and warm cumin in one pot. It is hearty enough to be dinner and elegant enough for company.
Craving a side dish that’s both hearty and elegant? Look no further! This Brown Rice, Mushroom, and Walnut Pilaf is a game-changer. It’s packed with earthy mushrooms, toasty walnuts, and wholesome brown rice, all simmered in a fragrant broth. The magic of a pilaf is how each grain of rice gets perfectly coated and fluffy, never sticky. It’s a simple, one-pan wonder that works beautifully as a main course or a stunning side for any occasion. Makes about 4 cups (960 ml) / 1 L.
Ingredients
• 1 tablespoon / 15 mL (0.5 fl oz) coconut or olive oil
• 1/2 onion, diced
• 2 cups / 500 mL sliced mushrooms
• 1 cup / 250 mL brown rice
• 1/2 cup / 125 mL coarsely chopped walnuts
• 1 teaspoon / 5 mL (0.2 fl oz) ground cumin
• 2 cups / 500 mL water or vegetable stock
• 1/2 teaspoon / 2 mL (0.1 fl oz) salt
• Chopped fresh parsley, for garnish
Instructions
1. Heat the oil in a skillet over medium-high heat.
2. Add the onion and mushrooms and cook for 5 minutes, or until the liquid from the mushrooms has evaporated.
3. Stir in the brown rice, walnuts, and cumin. Cook for 30 seconds to toast the grains and coat them with oil.
4. Pour in the water or vegetable stock and salt. Bring the mixture to a boil.
5. Cover the skillet, reduce the heat to low, and simmer for 45 minutes, or until the liquid is absorbed and the rice is tender.
6. Fluff with a fork and serve garnished with fresh parsley.
Nutritional Information
• Per 1 cup / 250 mL serving: Calories: 328, Protein: 8 g (0.28 oz), Fat: 15 g (0.53 oz), Carbohydrate: 43 g (1.52 oz), Dietary Fibre: 3 g (0.11 oz), Sodium: 244 mg
Pro Tips
• For a deeper, nuttier flavor, toast the walnuts in a dry pan for 3-4 minutes before chopping and adding them to the pilaf.
• Experiment with a mix of mushrooms like cremini, shiitake, and oyster for a more complex, umami-rich flavor profile.
• A squeeze of fresh lemon juice just before serving can brighten up all the earthy flavors and cut through the richness.
FAQ
Q: How can I add more plant-based protein to this mushroom pilaf
A: To make this a more protein-rich main course, stir in 1 cup (240 ml) of cooked chickpeas, lentils, or edamame during the last 5 minutes of simmering. You can also serve it alongside baked tofu or tempeh.
Q: Is this mushroom and walnut pilaf recipe vegan
A: Yes, this recipe is easily made vegan. Simply ensure you use vegetable stock (not chicken stock) and either of the recommended plant-based oils, coconut or olive oil.
Q: Can I make this brown rice pilaf without nuts
A: Absolutely. For a nut-free version, you can omit the walnuts entirely. To add a similar crunch, try stirring in toasted pumpkin seeds (pepitas) or sunflower seeds just before serving.
Q: How do I store and reheat leftover rice pilaf
A: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet with a splash of water or vegetable stock to restore moisture, or microwave until heated through.
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Brown Rice, Mushroom, and Walnut Pilaf
Ingredients
Method
- Heat the oil in a skillet over medium-high heat.
- Add the onion and mushrooms and cook for 5 minutes, or until the liquid from the mushrooms has evaporated.
- Stir in the brown rice, walnuts, and cumin.
- Cook for 30 seconds to toast the grains and coat them with oil.
- Pour in the water or vegetable stock and salt.
- Bring the mixture to a boil.
- Cover the skillet, reduce the heat to low, and simmer for 45 minutes, or until the liquid is absorbed and the rice is tender.
- Fluff with a fork and serve garnished with fresh parsley.
