Mushroom Rice Pilaf with Roasted Hatch Chiles (GF, V)
This easy Mushroom Rice Pilaf recipe features perfectly cooked tender mushrooms, sweet onions, buttery rice, and a delicious Mexican twist: roasted hatch green chiles! This vegetarian pilaf is by far one of my favorite mushroom and hatch chiles recipes! It's an incredibly simple side dish to make, yet is also hearty enough to be the main attraction. This recipe makes 6 servings and is gluten-free and vegetarian!
Ingredients
- 1 pound mushrooms , thinly sliced
- 3 tbsp butter (sub olive oil if DF/VG)
- 1 small sweet onion , diced
- 3 cloves garlic , minced
- ½ cup roasted hatch green chiles
- 1 ¼ cup long-grain rice (I like using Basmati)
- 2 ¼ cups vegetable broth
- ¼ cup rice vinegar
- 1 tsp salt , adjust to taste
- ½ tsp pepper , adjust to taste
- cilantro , to garnish (optional)
Instructions
- In a large sauté pan, melt butter over medium heat. Add in onions and garlic and sauté until onions are translucent and garlic is fragrant, about 4 minutes.
- Add in the mushrooms, roasted hatch green chiles, salt, and pepper. Sauté until mushrooms are soft, about 9-11 minutes.
- Add in the rice, vegetable broth, and rice vinegar. Cover the pan with a lid and bring to a simmer.
- Once mixture starts to simmer, turn the heat to medium-low and cook until all the broth is absorbed, about 15-20 minutes.
- Turn off the heat, then allow the covered pan to rest for 10 more minutes.
- Use a fork or wooden spoon to fluff up the rice. Taste, adjust seasonings as needed.
- Garnish with chopped cilantro (optional). Serve immediately. ENJOY!
Notes
If you make this recipe, follow us on Instagram and tag @dwellbymichelle so I can share it on my stories!
Nutrition
Calories: 210kcal
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