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Brown Rice, Mushroom, and Walnut Pilaf – vegetarian recipe
Stav Kogan

Brown Rice, Mushroom, and Walnut Pilaf

A hearty and elegant side dish packed with earthy mushrooms, toasty walnuts, and wholesome brown rice, all simmered in a fragrant broth. This simple, one-pan wonder is a game-changer for any meal.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 cup
Calories: 328
Ingredients Method Nutrition

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
  • 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.

Method
 

  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.
  4. Cook for 30 seconds to toast the grains and coat them with oil.
  5. Pour in the water or vegetable stock and salt.
  6. Bring the mixture to a boil.
  7. Cover the skillet, reduce the heat to low, and simmer for 45 minutes, or until the liquid is absorbed and the rice is tender.
  8. Fluff with a fork and serve garnished with fresh parsley.

Nutrition

Calories: 328kcalCarbohydrates: 43gProtein: 8gFat: 15g

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