Seared Mushroom Apple Pilaf

Pilaf is the gentle art of toasting rice so each grain stays separate and fragrant. Seared cremini mushrooms and crisp apples fold an earthy-sweet American note into this buttery one-pan dinner.

Serves 4 · 15 min prep · 35 min cook

Estimate for one serving

• 420 cal
• 9g protein
• 62g carbs
• 16g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 1/2 cups long-grain white rice
• 12 oz cremini mushrooms
• 2 medium firm apples (Honeycrisp or Fuji)
• 1 medium yellow onion
• 3 garlic cloves
• 4 fresh thyme sprigs
• 1/4 cup chopped fresh parsley
• 3 Tbsp unsalted butter
• 2 Tbsp olive oil
• 3 cups vegetable or chicken broth
• 1/4 cup dry white wine
• 1 1/4 tsp kosher salt
• 3/4 tsp black pepper
• 1/2 tsp smoked paprika
• 1/3 cup roughly chopped toasted walnuts

Instructions

1. 1Rinse the rice under cold water until the water runs mostly clear, then drain well and set aside. Slice the mushrooms thickly so they hold up to searing. Core the apples and cut them into thin wedges, leaving the skin on for color and texture. Dice the onion and mince the garlic.
2. 2Heat a large deep skillet or sauté pan over medium-high heat. Add the olive oil and swirl to coat. When the oil shimmers, add the mushrooms in a single layer without crowding. Let them sear undisturbed for 3 to 4 minutes until deeply golden on the first side.
3. 3Flip the mushrooms, season lightly with salt and pepper, and cook another 2 to 3 minutes until browned and just tender. Transfer the seared mushrooms to a plate.
4. 4Lower the heat to medium. Melt half the butter in the same pan. Add the onion and cook 4 to 5 minutes, stirring occasionally, until softened and translucent. Stir in the garlic, smoked paprika, and thyme sprigs; cook 30 to 45 seconds until fragrant.
5. 5Add the drained rice to the pan and toast it, stirring constantly, for 2 minutes until the grains look slightly opaque and smell nutty. Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine bubble away for about 1 minute.
6. 6Pour in the broth and the remaining salt and pepper. Bring the mixture to a lively simmer, then reduce the heat to low, cover tightly, and cook 15 minutes without lifting the lid.
7. 7Uncover, nestle the apple wedges and reserved mushrooms into the rice, and dot with the remaining butter. Cover again and cook 5 to 7 minutes more, until the rice is tender, the liquid is absorbed, and the apples are warmed through but still hold their shape.
8. 8Remove from heat and let the pilaf rest, covered, for 5 minutes. Discard the thyme sprigs. Fluff gently with a fork, fold in most of the parsley and toasted walnuts, taste and adjust seasoning, then spoon into bowls. Finish with the remaining parsley and an extra grind of pepper.