Basmati Rice Pilaf with Shiitake Mushrooms and Walnuts

mushrooms on top of white rice
Prep Time: 
60 minutes
Number of Servings: 
Serves 4


  • 3 leeks
  • 2 cups shiitake mushrooms
  • 2 Tbsp vegetable oil, divided
  • 3 garlic cloves, chopped
  • 12 tsp salt
  • 1 cup brown basmati rice
  • 2 cups low-sodium vegetable broth
  • 12 cup toasted walnuts, roughly chopped
  • 3 scallions, chopped


  1. Rinse leeks well. Chop white and light green parts into 12-inch dice.
  2. Stem mushrooms. Discard stems or save for another use such as making broth. Slice caps thinly and set aside.
  3. Heat 1 tablespoon of the oil in a medium-size pot over medium heat. Sauté leeks and garlic until leeks are soft. Add salt and rice. Sauté rice grains for 2 to 3 minutes to toast them. Add broth and bring mixture to a boil. Cover, reduce heat to low, and cook for 45 minutes.
  4. Meanwhile, heat remaining tablespoon of oil in a skillet. Sear mushrooms until they turn golden.
  5. Stir mushrooms and toasted walnuts into cooked rice. Garnish with scallions and serve.
Nutrition Info: 
384 Calories, 8 g Protein, 0 mg Cholesterol, 50 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 5 g Fiber, 18 g Total fat (2 g sat), 310 mg Sodium, ★★★★ Vitamin A, Vitamin B6, Vitamin K, ★★★ Phosphorus, ★★ Vitamin B1 (thiamine), Vitamin B3 (niacin), Magnesium, Vitamin C, Vitamin E, Folate, Iron, Zinc


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The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.