When you need a unique and mouthwatering dish to serve alongside your favorite entrees, this Teriyaki Rice Pilaf with Mushrooms and Peas is just the ticket. It takes rice to another level and is certain to become amongst your most requested sides to share with family and friends.
Easy Teriyaki Rice Pilaf with Mushrooms and Peas Recipe
Similar to potatoes, rice is versatile and simple to transform. During Colonial days, rice was grown primarily in the low country of South Carolina and then it spread to other parts of the South Atlantic and Gulf states. Rice has been incorporated into many classic Southern dishes and when I was growing up, my Mom made rice in some form weekly. In fact, her chicken and rice casserole remains one of my favorite childhood dishes. As a girl, mushrooms weren’t my favorite part of the dish, but I grew to love them. I started giving my kids rice at a very young age and they love it, too. So, dishes like this teriyaki rice with mushrooms and peas is perfect for me to serve as a quick and easy side dish with most any main dish entree.
How to Make the Best Teriyaki Rice Pilaf with Mushrooms and Peas
This simple rice dish is simple enough for a weekday meal, but delicious enough to serve company.
- Ingredients you’ll need to make homemade Teriyaki Rice Pilaf with Mushrooms and Peas: Cooked rice, frozen petite peas, baby portabella mushrooms, green onions, teriyaki sauce, garlic salt, minced garlic, red pepper flakes, ground ginger, black pepper and sesame oil.
- Kitchen gadgets you’ll need: A large 12 inch skillet, measuring cups and spoons, a sharp knife and cutting board and a large silicone spatula or spoon for stirring.
- You can make this teriyaki rice with soy sauce in a pinch, bu keep in mind teriyaki will lend a more complex flavor to the dish overall.
- You can use an alternate variety of mushrooms for this rice pilaf in the same amount as the portabellas.
- I often plan ahead for this dish by over making rice for another meal and using leftovers to make this teriyaki rice. It makes it a quick 15 minute side dish and can be made while you’re busy making the entrée of your choice.
- Dishes to serve with Teriyaki Rice Pilaf with Mushrooms and Peas: Peach Glazed Pork Chops will bring the sweet to the salty. Asian Ramen Noodle Broccoli Slaw works beautifully as as side dish, Teriyaki Meatballs and Maple Glazed Salmon for the seafood fans. Carnivores will love my Teriyaki London Broil or pile Cashew Chicken on top.
- Store leftover Teriyaki Rice Pilaf for up to 4 days chilled in the refrigerator.
More Southern Style Rice Recipes to Make
Rice is a fabulous ingredient to help stretch those grocery dollars. More recipes featuring rice you may also like to try:
- Skip the takeout line and enjoy Shrimp Fried Rice at home.
- Chicken and Rice Casserole is a family pleasing meal.
- Easy Creamy Chicken Rice Soup will warm you up from the inside out.
- Slow Cooked Fiesta Chicken and Rice for Mexican night at home.
- Teriyaki Beef Fried Rice uses ground beef for a twist.
- Oven Baked Rice comes together in no time flat.
- How to Cook Brown Rice from Food Network.
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Teriyaki Rice Pilaf With Mushrooms And Peas
- 16 oz sliced baby portabella mushrooms
- 3 Tbsp olive oil
- 6 green onion thinly sliced
- 2 cloves garlic minced
- 1/4 tsp ground ginger
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp garlic salt
- 1/4 tsp black pepper
- 4 cups cooked long grain white rice
- 1/3 cup teriyaki sauce
- 1 tsp sesame oil
- 1/2 cup frozen petite peas
- Heat a few drizzles of olive oil in a large skillet. Add the sliced mushrooms. Saute for 5-7 minutes until the mushrooms have released their juices, softened and browned. Season lightly with salt and pepper.
- Add the sliced green onions, minced garlic, ground ginger, red pepper flakes, garlic salt and black pepper. Add additional olive oil if needed. Cook for 1-2 minutes until the onions are softened.
- Lower the heat and add the cooked rice, teriyaki sauce and sesame oil. Continue to cook over medium until the rice is heated through..
- Add the frozen peas and stir over low heat until the peas are crisp tender.
- Serve immediately garnished with additional green onion, if desired.