Side dishes need to compliment the main attraction of the meal, be easy to make, and taste good too. That’s a pretty tall order for a simple side dish. Potatoes rule supreme around our house. Just go and take a peek at the Nature Way category for Side Dishes, there’s over a dozen delicious potato sides to choose from. Every so often though, I like to change it up and serve up a rice side instead of potatoes. This beefy flavored rice pilaf is a family favorite side dish that pairs so well with many meals.
I love how easy it is to make. The fact that I can leave it covered in the pan, hanging out on the stove until I finish up all the other items for dinner makes it so very versatile. Those last few minutes before serving up dinner can get pretty hectic when everything is done all at the same time. Get this pilaf going and you can pretty much forget about it until you serve it up. Gotta love that!
Start by heating olive oil in a saucepan over medium heat.
Add rice and sauté it until it turns translucent, about 2-3 minutes.
Add dried onion flakes, onion powder, Italian seasoning, pepper, and mushroom seasoning.
If you have trouble finding mushroom seasoning, swap it out with an equal amount of beef bouillon powder instead. If you are lucky enough to have a Trader Joe’s nearby, they carry a delicious mushroom seasoning that works perfectly in this recipe.
Stir to coat the rice and pasta with the seasonings.
Add the beef broth and the can of mushrooms; including the juice in the can.
Add the Orzo pasta to the pan, and stir to combine with the rice.
Increase heat and bring to a simmer.
Once mixture comes to a simmer, cover the pan and reduce heat to lowest setting.
Cook on low for 20-25 minutes or until rice has absorbed all the liquid. Resist the urge to lift the lid and peek, wait until at least 20 minutes has elapsed before checking for doneness.
One the rice has absorbed all the liquid in the pan, turn off the heat and allow mixture to rest for 5 minutes, covered, before serving. Rice can hang out, covered, for up to 30 minutes.
Fluff with a fork to serve.
Top with a sprinkle of freshly chopped parsley if desired.
This rice pilaf will pair beautifully with so many of your favorite main dishes. I especially love it with grilled steaks, and it’s absolutely delicious served alongside these Wickedly Good Chinese Oven Roasted Sticky Spareribs. There’s a good reason why these ribs are one of the most popular, most viewed recipes on Nature Way; they’re freaking delicious!!!
No matter what you serve with this delicious side you are going to love how it compliments all your favorite main dishes. You’re also going to love how easy it is to make using just a few ingredients. This one is a keeper!
Stovetop Beefy, Mushroom Rice Pilaf
Ingredients
- 1 tbsp olive oil
- 1 cup white rice
- ½ cup orzo pasta or vermicelli pasta noodles
- 2 tbsp minced dried onion flakes
- 1 tsp onion powder
- 1 tbsp mushroom seasoning
- ½ tsp Italian seasoning
- 15 oz can of beef broth
- 6½ oz can of sliced mushrooms
- freshly chopped parsley, optional
Instructions
- Heat olive oil in a saucepan over medium heat.
- Add rice and sauté rice until it turns translucent, about 2 minutes.
- Add Orzo pasta to the pan, and stir to combine with the rice.
- Add onion flakes, onion powder, Italian seasoning and mushroom seasoning. Stir to coat rice and pasta.
- Add beef broth and the can of mushrooms; including the juice in the can.
- Increase heat and bring to a simmer.
- Once mixture comes to a simmer, cover the pan and reduce heat to lowest setting.
- Cook on low for 20 minutes or until rice has absorbed all the liquid. Resist the urge to lift the lid and peek, wait until 20 minutes has elapsed before checking for doneness.
- One rice has absorbed all the liquid in the pan, turn off heat and allow mixture to rest for 5 minutes, covered, before serving.
- Fluff with a fork to serve.
- Top with a sprinkle of freshly chopped parsley if desired.
Did You Make This?
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