Savory Beef and Mushroom Rice Pilaf Recipe
Introduction
This Savory Beef and Mushroom Rice Pilaf is a hearty one-pot meal packed with tender beef, earthy mushrooms, and fragrant spices. It’s perfect for a comforting dinner that brings rich flavors to your table with minimal fuss.
Ingredients
- 2 pounds beef chuck roast or stew meat, cut into 2-inch cubes
- 8 ounces mushrooms (cremini, button, or your choice), sliced
- 2 medium onions, diced
- 4 carrots, cut into thin matchsticks
- ½ cup canola oil (or another neutral oil)
- 3 cups jasmine rice, rinsed until water runs clear
- 4 cups water (or beef broth if preferred)
- 1 whole head of garlic, sliced horizontally to expose cloves
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 teaspoons seasoned salt
- 1½ teaspoons regular salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
Instructions
- Step 1: Heat oil in a Dutch oven over medium-high heat. Sear beef cubes until browned on all sides, then remove and set aside.
- Step 2: In the same pot, sauté diced onions and matchstick carrots for 5 minutes. Add mushrooms and cook another 3 minutes.
- Step 3: Return beef to the pot. Add coriander, cumin, paprika, seasoned salt, regular salt, and black pepper. Stir to coat the ingredients evenly.
- Step 4: Add rinsed jasmine rice and stir to toast for 1–2 minutes. Nestle the garlic head, cut-side up, into the center of the mixture.
- Step 5: Pour in 4 cups of water or broth. Bring to a boil, reduce heat to low, cover, and simmer for 20–25 minutes until the rice is tender and the liquid has been absorbed.
- Step 6: Turn off the heat and let the pilaf rest, covered, for 10 minutes. Fluff the rice with a fork and optionally mash the garlic into the dish before serving.
Tips & Variations
- For deeper flavor, use beef broth instead of water when cooking the rice.
- Try adding fresh herbs like parsley or cilantro at the end for a bright finish.
- If you prefer a spicier dish, add a pinch of cayenne pepper or chili flakes with the spices.
- Ensure you rinse the jasmine rice well to prevent it from becoming sticky.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to prevent drying out. This pilaf does not freeze well because of the rice texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cut of beef for this recipe?
Yes, you can use other cuts like brisket or stew meat, but choose cuts that benefit from slow cooking and will remain tender after simmering.
Is it necessary to let the pilaf rest before serving?
Yes, resting allows the rice to finish steaming and absorb any remaining moisture, resulting in a fluffier texture and better integration of flavors.
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Savory Beef and Mushroom Rice Pilaf Recipe
- Total Time: 50 minutes
- Yield: 6–8 servings 1x
Description
This Savory Beef and Mushroom Rice Pilaf is a hearty and flavorful one-pot meal combining tender seared beef cubes, sautéed mushrooms, onions, and carrots with fragrant jasmine rice and a blend of warm spices. Perfectly cooked in a Dutch oven, this comforting dish features a rich taste enhanced by garlic and aromatic seasonings, ideal for a satisfying family dinner.
Ingredients
Meat and Vegetables
- 2 pounds beef chuck roast or stew meat, cut into 2-inch cubes
- 8 ounces mushrooms (cremini, button, or your choice), sliced
- 2 medium onions, diced
- 4 carrots, cut into thin matchsticks
- 1 whole head of garlic, sliced horizontally to expose cloves
Rice and Liquids
- 3 cups jasmine rice, rinsed until water runs clear
- 4 cups water (or beef broth if preferred)
Spices and Oils
- ½ cup canola oil (or another neutral oil)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 teaspoons seasoned salt
- 1½ teaspoons regular salt
- ½ teaspoon black pepper
Instructions
- Brown the Beef: Heat canola oil in a Dutch oven over medium-high heat. Add the beef cubes and sear them on all sides until they develop a deep browned crust, which locks in flavor. Once browned, remove the beef and set aside.
- Sauté Vegetables: In the same Dutch oven, add the diced onions and matchstick carrots. Cook them for about 5 minutes until they begin to soften. Then add the sliced mushrooms and continue cooking for another 3 minutes to deepen their flavor.
- Add Spices and Beef: Return the browned beef to the pot. Sprinkle in ground coriander, ground cumin, paprika, seasoned salt, regular salt, and black pepper. Stir well to evenly coat the beef and vegetables with the aromatic spices.
- Toast the Rice and Add Garlic: Add the rinsed jasmine rice to the pot and stir continuously for 1–2 minutes to lightly toast the rice grains. Nestle the horizontally sliced head of garlic, cut-side up, into the center of the mixture for a subtle infusion of garlic flavor as it cooks.
- Simmer the Pilaf: Pour in 4 cups of water or beef broth. Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the pot and let it simmer gently for 20–25 minutes, or until the rice is tender and all the liquid has been absorbed.
- Rest and Serve: Turn off the heat and keep the pot covered. Let the pilaf rest for 10 minutes to allow flavors to meld and the texture to set. Before serving, fluff the rice with a fork and optionally mash the soft roasted garlic into the dish for added richness.
Notes
- For an even richer flavor, substitute water with beef broth in the cooking liquid.
- Make sure to rinse jasmine rice until the water runs clear to remove excess starch for fluffier rice.
- If a milder garlic flavor is preferred, remove the garlic head before serving.
- Use a heavy-bottomed pot such as a Dutch oven to ensure even cooking and prevent sticking.
- This dish can be served with a side salad or steamed vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: beef pilaf, mushroom rice pilaf, one-pot meal, jasmine rice, hearty dinner, Dutch oven recipe, savory rice dish, comfort food
