Gluten Free Mushroom Rice Pilaf
Earthy cremini mushrooms, golden-brown and deeply savory, are the star of this comforting rice pilaf that comes together in a single saucepan with minimal fuss. Butter, shallots, garlic, and fresh thyme build a fragrant base, while toasting the long-grain white rice before adding the broth gives every fluffy grain a subtle nuttiness that takes the whole dish to another level. The technique is simple but the results taste genuinely restaurant-worthy — the kind of side dish that steals attention from the main course. Since rice and the other ingredients here are naturally free of gluten, there's no need for swaps or specialty products, just clean, whole ingredients doing exactly what they're supposed to do. That said, it's always worth checking your chicken broth label, since some store-bought broths sneak in additives that can be a concern — a certified gluten-free broth keeps everything worry-free. Finished with a scatter of fresh parsley, it's bright, hearty, and elegant enough to serve alongside a weeknight roast or a holiday spread. This recipe serves four and is the kind of reliable, crowd-pleasing side you'll find yourself coming back to again and again.
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Learn more →Ingredients
4 servings
- 2 tbsp unsalted butter
- 8 oz cremini mushrooms, thinly sliced
- 2 medium shallots, finely chopped
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- ½ tsp fresh thyme leaves
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Melt the butter in a large saucepan over medium-high heat until the foam subsides. Add the mushrooms in a single layer and cook, undisturbed, for 3 minutes, then stir and continue cooking until the mushrooms are golden brown and any released liquid has evaporated, about 3–4 minutes more.
- 2
Reduce the heat to medium. Add the shallots and cook, stirring occasionally, until softened and translucent, about 3 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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