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Cheesy Rice Pilaf

4 servings
prep time: 10 minutes, to chop veggies
cook time: 50 minutes

  • 1 TBS. canola or olive oil
  • 1 small onion, finely chopped
  • 8 oz. mushrooms, cleaned & thinly sliced
  • 1 cup brown rice
  • 2 2/3 cups chicken broth (or water and bouillon)
  • dash nutmeg (optional)
  • dash salt & pepper, to taste
  • 1/2 lb. broccoli, cut in small pieces
  • 4 TBS. Swiss or Gruyere cheese, grated
  1. In a large saucepan, heat the oil, then cook the onions and mushrooms until tender, stirring often.
  2. Add the rice and stir to coat with oil. Add broth and spices, and bring to a boil. Turn down; cook covered for 35 minutes.
  3. Add broccoli and cook another five minutes (covered) or until broccoli is slightly tender and rice is no longer soupy.
  4. Stir in the cheese. It will melt almost instantly.

Try asparagus instead of broccoli. Remove and throw away the hard, woody ends, then chop stalks into 1-inch pieces. If you use white rice, cooking time will be about 15 minutes in step 2 plus 5 minutes in step 3. But try brown rice! It's healthier, and the nutty taste goes well with the cheese. Parmesan cheese can be substituted in a pinch. But Swiss or Gruyere gives the dish more flavor.