This rice dish is so good I make it in big batches so I have leftovers throughout the week! You only need one pot so the clean up is a breeze (one of the main factors when I’m choosing what to cook).
To start, you caramelize the onions until they become dark brown in colour and reach a wonderfully jammy texture (balsamic vinegar helps with this process). Then, you add some finely chopped fresh mushrooms. It seems like a lot of onions and mushrooms when you add them to the pot but they cook down quite a bit so the buttery rice will still be the star of the show!
I didn’t include wine in this recipe but you certainly can replace a 1/2 cup of the broth with some dry white wine if you have any on hand. Enjoy!
Equipment and Tools I Use for this Recipe
Caramelized Onion & Mushroom Rice Pilaf (One Pot)
- 2 tablespoons olive oil
- 1 onion diced
- 1 teaspoon balsamic vinegar
- 2 cups cremini mushrooms finely chopped (about 8 large creminis)
- ½ teaspoon thyme dried or fresh
- ½ teaspoon each salt & pepper
- 1 cup white long grain rice such as basmati, uncooked
- 1½ cups beef broth
- 1 bay leaf
- 1 tablespoon salted butter
- In a medium saucepan or pot with a lid, heat olive oil on medium. Add the onion and stir to coat in the oil. Cover with lid and reduce heat to medium low. Continue to cook onions, stirring occasionally until they caramelize (about 40 minutes). You'll know they're done when they start to take on a rich, jammy texture.
- Add balsamic vinegar and cook for another 2 minutes, stirring frequently.
- Turn the heat up to the medium. Stir in mushrooms, thyme, salt and pepper and cook until the mushrooms have shrunk to half their original size (about 7 minutes).
- Add uncooked rice to the pot. Stir for 2 minutes to toast the rice.
- Pour beef broth into the pot and stir gently. Add the bay leaf and turn the heat up to medium high until the broth has begun to boil. Reduce heat to low and cover rice until cooked (about 7 minutes).
- Remove bay leaf from the cooked rice and add the butter. Fluff gently with a fork until the butter has been fully incorporated. Rest for 5 minutes before serving.