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.
Rice Remains a Beloved Southern Favorite
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. You may also like to try this Classic Rice Pilaf from Recipe Girl.
Teriyaki Rice Pilaf With Mushrooms And Peas
You can make this teriyaki rice with soy sauce in a pinch but, keep in mind teriyaki will lend a more complex flavor to the dish overall. I often whip this up using leftover rice which makes it a quick 15 minute side dish and can be made while you're busy making the entree of your choice. this simple dish is simple enough or a weekday meal but, delicious enough for company.
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Helpful Kitchen Items:
Teriyaki Rice Pilaf With Mushrooms And Peas
Ingredients
- 16 oz sliced baby portabella mushrooms
- 3 Tbsp olive oil
- 6 green onion thinly sliced
- 2 cloves garlic minced
- ¼ tsp ground ginger
- ¼ tsp crushed red pepper flakes
- ¼ tsp garlic salt
- ¼ tsp black pepper
- 4 cups cooked long grain white rice
- ⅓ cup teriyaki sauce
- 1 tsp sesame oil
- ½ cup frozen petite peas
Instructions
- 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.
Nutrition
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Ash
We really enjoyed this! I had some leftover rice and happened to have all the ingredients so was very happy to discover this on Pinterest! I added an egg and stir fried it in at the end. So frugal, nutritious and delicious! Thank you.
Janell
What kind of teriyaki sauce should I use?
Melissa
You can use your favorite brand.
Renee Hodkinson
Can i ise white rice instead of long grain?
Melissa
You can use white rice. Depending on the kind of rice used, it may take less, or more time to cook.
Debbie
This was so delicious. I added cooked scrambled eggs to the rice after it was done and we ate it as an entree. My hubby loved it so much he almost finished the skilllet...lol
Leigh
Do you have to add the sesame oil? Will it taste drastically different?
Melissa
The sesame oil adds to the combination of flavors. If you don't have it, you can use regular oil.
Ann Batey
This looks lovely but I noticed the recipe is for up to 8 people. As there are only 2 of us how would I cut the recipe down.
Melissa
8 servings is quite different than 8 people. You may be able to stretch this into 2 or 3 meals. Otherwise, you can either cut the recipe in half or freeze leftovers for another day.
Ann Batey
Thank you for getting back to me. I might just make it and freeze the rest
April
Does the ground ginger have to be fresh or can you use the already grounded?
Melissa
I used dry ground ginger.
glen johnson
I am a caterer and a professional chef and I have to say I love the recipes you have. I add a little here and there but they are great recipes by them selves. You are the only web site I print recipes from-they are better then The Food Network Thank you.
Melissa
Hi Glen, thank you so much for such a kind note, I really consider that high praise. I'm delighted you're enjoying my recipes visit often.
Michael Soileau
Sounds great. I think I might throw in some leftover pork or shrimp to bulk it up.
Melissa
Great idea!
Richard Piersant
We have this dish at 4 - 5 times a month. Very good, very tasty.
Melissa
I'm delighted you're enjoying this one I love it too!
Liz
Yum - love the rice recipe.