Easy mushroom rice pilaf for leftover cooked rice.

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This recipe is great if you want to zip up some plain leftover rice you have. The place where we order Asian food from throws in a large container of white rice no matter what we get, and we often don't eat much of it with the meal. One good thing about this recipe is that it can revitalize older cooked rice that's drying out a bit, as well. I've made it with nine-day-old leftover rice that was in a carton and not truly sealed, and it was great.

This recipe is for each cup of cooked rice you have. Each cup serves about 2 to 3 people as a side dish. You can easily scale the recipe for how much rice you have, for instance, simply doubling everything for two cups of rice.

Including prep, this takes about 18-20 minutes.

For each cup of cooked white or brown rice you need:

  • 1 Tbsp (a healthy Tbsp) of butter
  • 1 shallot, chopped
  • 2 cloves garlic, minced
  • 4 oz mushrooms of your choice, sliced (I usually coarsely chop them instead)
  • 1/2 tsp dried thyme
  • 1/2 tsp kosher salt
  • 1/4 Cup chicken stock/broth

Directions

  1. Melt butter in a large skillet over medium heat.
  2. Add shallot and garlic and cook until the shallot is soft, about 3 minutes.
  3. Add mushrooms, thyme, and salt, and cook while stirring often, until mushrooms release their water, about 8 minutes.
  4. Add broth, scrape the wonderful bits off the bottom of the pan, and cook for about 1 minute. Add a little more broth (or water) if it looks like too much has evaporated.
  5. Add the rice, and cook while stirring until heated through, about 2 more minutes.

Notes

I prefer a shallot for its flavor but also because it's easier to measure for this recipe. You can substitute about 1/4 large onion per cup of rice if you prefer.

If need be, remove from heat and cover the skillet, and this will stay warm while you finish other parts of the meal.



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