This Mushroom Pulao recipe is an absolute winning recipe among our family and friends, and the best part, it can be made using Stovetop, Instant Pot & Pressure Cooker. It’s also one of those recipes that have turned many of our friends into complete mushroom lovers … yup, I’m talking people who would not touch mushrooms or would make excuses not to eat it!

What is Mushroom Pulao?

Also, many times termed as ‘Mushroom Pilaf’, it’s a dish where mushrooms, veggies (whatever you like), rice and spices are sauteed together to make a fragrant-flavorful pulao. It’s a super easy, excellent for hiding veggies from your picky eaters and makes great office lunches too (cold or just heat & eat).

Now, before we go ahead with the recipe of this further, did you know February is also American Heart Month? I mean we do celebrate Valentine’s Day but it’s wonderful having a whole month to remind our special one, family/friends, to commit to better heart health by incorporating healthy lifestyle/eating habits. Hence, why not make a recipe that uses lots of veggies and tastes great along with it.

Ingredients for Mushroom Pulao

White Long Grain Rice White Mushrooms Frozen Green Peas – thawed Diced Carrot Diced Green Pepper Diced Multi-Color Sweet Peppers Olive Oil – you may use any light oil Cups Water or Broth Indian Spices

Now, let’s get started with our yummy One Pot Mushroom Pilaf and I’m literally making it into one ‘Eat the Rainbow’ kind of a meal. This simply means adding as many natural color produce in our diet which comprises multiple ‘vitamins + minerals + antioxidants’ which in turn makes our heart even more healthy and happy! And by adding rice and spices, we just added more benefits to the meal. Here’s an Important Fact about Mushrooms: They are an excellent source of naturally produced Vitamin D and antioxidants. However, they need to be cooked to get their nutritional benefits as their cell walls are indigestible unless exposed to heat.

How to Make Mushroom Pilaf Step by Step : 

The recipe is extremely easy, seriously you don’t have to stand in front of the stovetop for longer nor need 2-3 utensils.

Stovetop Mushroom Pulao:

Instant Pot Mushroom Pulao:

Pressure Cooker Mushroom Pulao Recipe:

  For this particular recipe, I have collaborated with RICE USA (One Pot Mushroom Pilaf) and used their Long Grain White Rice. One more reason for using U.S.-grown long-grain rice is their starch composition, cooked grains are lighter, fluffier and more separated, which makes them an excellent choice for pilaf’s/gumbo or other such recipes. The pilaf comes out looking absolutely fluffy and gorgeous – you could literally see every grain stand out and that to me is a restaurant looking meal at home. I also added some fresh cranberries and chopped pecans on top but it’s completely optional.

Extra Cooking Tips:

White Long Grain Rice – you can use any rice to make this pulao. Remember brown rice takes longer to cook. White Mushrooms – you can use any kind of mushrooms or a mix of different mushrooms to make this pulao Frozen Green Peas – you can use fresh peas to make this pulao Veggies – I’m using fresh veggies, but this can be made using frozen veggie mix too. Olive Oil – you may use any light oil like vegetable oil, canola oil, peanut oil or even coconut oil. Water – you can use vegetable broth, low sodium broths or even mushroom broths for this recipe. Pulao Seasoning: if you donot have any of these spices, you can use store-bought too Turmeric – you may use less too or completely omit it

What to Eat with this Recipe:

Although this recipe is more than self-sufficient (so many veggies) you can add a couple of these sides with it: Indian Raita or Yogurt Dip Light Fresh Fruit/Vegetable Salad Chutneys Pappadoms Tea or Coffee Flavored Drinks Before, I go and enjoy this heart-healthy Mushroom Pulao recipe with my family. I wanted to share emerging research that people who add rice to their meal, had a:

34% reduced the risk for high blood pressure 27% reduced the risk for increased waist circumference 21% reduced the risk for metabolic syndrome.

All these benefits definitely make it one essential ingredient to our everyday meal and enjoy American Heart Month by incorporating habits to improve heart health today and forever. There’s one more reason, why it’s our favorite and that is – it’s made using USA Rice / U.S.- grown rice and incorporates local produce to support our local farmers. 

One of the easiest ways to adopt heart-healthy eating habit is to incorporate U.S.-grown rice for the following reasons : It has more than 15 essential vitamins and minerals including, folic acid, B vitamins, potassium, magnesium, selenium, fiber, iron, and zinc. It’s just 100 Calories per serving and keeps you satiated for long. Contains just a trace of fat, no sodium, cholesterol, saturated or trans fats. Economical (absolutely under budget) & Cooks faster than many grains   That to me is a total WIN-WIN situation in terms of meal, health and budget. I’m using ‘Long Grain Rice’ in my recipe but, USA Rice comes in many other varieties: Brown Basmati White Jasmine Brown Jasmine Red Rice Short Grain Medium Grain Long Grain Also, one very important fact to remember – Rice is gluten-free, highly digestible and the least allergenic of all grains, making it an important grain option for a gluten-free diet.  Click for More Recipes Using USA Rice   Tried Our Recipe – AWESOME!!! Now Quickly SNAP A PICTURE & TAG : #easycookingwithmolly +  @easycookingwithmolly on Instagram –> Connect with Me Here:  Facebook / Pinterest / Instagram 

 

Cauliflower Pulao (Instant Pot & Pressure Cooker)

Instant-Pot Carrot Rice Pulao with Cashews (V+GF)

This post is written in partnership with “USA Rice” and as always, the opinions here are all my own White Long Grain Rice - you can use any rice to make this pulao. Remember brown rice takes longer to cook. White Mushrooms - you can use any kind of mushrooms or a mix of different mushrooms to make this pulao Frozen Green Peas - you can use fresh peas to make this pulao Veggies - I’m using fresh veggies, but this can be made using frozen veggie mix too. Olive Oil - you may use any light oil like vegetable oil, canola oil, peanut oil or even coconut oil. Water - you can use vegetable broth, low sodium broths or even mushroom broths for this recipe. Pulao Seasoning: if you donot have any of these spices, you can use store-bought too Turmeric - you may use less too or completely omit it  

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