Easy Mushroom Rice Pilaf with Ramps and Peas
A fluffy spring mushroom rice pilaf made with basmati rice, peas, fresh ramps, butter, and sautéed mushrooms for an easy side dish.
Equipment
- Rice Cooker Or Saucepan
- Saute Pan Or Deep Frying Pan
- Wooden Spoon
- knife
- Cutting board
Ingredients
- 2 Cups Basmati Rice Cooked
- 3 Tbsp Olive Oil
- 3 Cups Mushrooms Sliced Fresh
- 1 Cup Frozen Peas
- ½ Cup Ramps Sliced
- 1 Tsp Tarragon Dried
- ½ Tsp Black Pepper
- Salt To Taste
- 2 Tbsp Unsalted Butter Salted is okay too.
Instructions
- Cook the rice as you normally would. Or in rice cooker until done.2 Cups Basmati Rice
- Heat the olive oil in a large skillet over medium-high heat.3 Tbsp Olive Oil
- Add the sliced mushrooms and sauté for 3–4 minutes until softened, slightly darker, and reduced in size.3 Cups Mushrooms
- Add the frozen peas and sliced ramps. Cook until the peas are heated through and the ramps have wilted into the mushroom mixture.1 Cup Frozen Peas, ½ Cup Ramps
- Stir in the dried tarragon, black pepper, and salt to taste.1 Tsp Tarragon, ½ Tsp Black Pepper, Salt
- Fold the cooked basmati rice into the skillet mixture until evenly combined.
- Remove from the heat and stir in the butter until melted and evenly coating the rice.2 Tbsp Unsalted Butter
Notes
Notes
- Increase the ramps if you prefer a stronger garlic-onion flavor.
- Leftover rice works well for this recipe.
- Brown rice, wild rice, or jasmine rice can also be used.
- Mushroom rice pilaf may dry slightly after refrigeration, so add a little butter or water while reheating.
Nutrition
Calories: 356kcalCarbohydrates: 56gProtein: 7gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 10mgSodium: 201mgPotassium: 294mgFiber: 3gSugar: 3gVitamin A: 442IUVitamin C: 12mgCalcium: 34mgIron: 1mg
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