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Side Dish

Wild mushroom rice pilaf

Chad Minton
The Ritz-Carlton, Marina Del Rey

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1 cup long grain rice
2 cups mushroom stock
3 cups white button mushrooms
1/2 cup shiitake mushrooms
1/2 onion
2 carrots
2 bay leaves
pinch thyme
pinch rosemary
kosher salt (to taste)
cracked black pepper (to taste)
2 tablespoons whole butter
1 pinch minced garilc


In a stock pot, combine 12 cups of water and 3 cups of chopped white button mushrooms. Boil on medium heat until mushroom stock is reduced to 2 cups of liquid.

In a heavy bottom pan, add a dash of vegetable oil, a touch of butter and finely chopped onions, carrots, sliced shiitake mushrooms and minced garlic. Brown for one to two minutes, adding a pinch of thyme and rosemary while stirring. Add rice to saute for one minute before adding mushroom stock. Cover and cook for about one hour on a very low heat.

The pilaf should be delicate, fluffy and infused with a rich mushroom flavor. Add chopped parsley, salt and pepper to taste after cooking.

Serves 6.

Chef Chad Minton suggests poaching a chicken breast with mushroom broth and sliced baby carrots as a main dish to accompany the pilaf.

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