Teriyaki Rice Pilaf With Mushrooms And Peas – I think rice much like potatoes is super versatile. Growing up my Mom made rice in some form weekly. In fact, her chicken and rice casserole remains one of my favorite childhood dishes. At the time, 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 can make this dish with soy sauce, too if you have that on hand but teriyaki has much more flavor in my opinion. 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.
Teriyaki Rice Pilaf With Mushrooms And Peas
Ingredients
- 16 oz sliced baby portabella mushrooms
- 6 green onion thinly sliced
- 2 cloves of garlic minced
- 1/4 tsp ground ginger
- 1/4 tsp crushed red pepper flakes
- olive oil
- 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
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.
Liz says
August 29, 2015 at 12:31 pmYum – love the rice recipe.
Richard Piersant says
December 18, 2015 at 3:27 pmWe have this dish at 4 – 5 times a month. Very good, very tasty.
Melissa says
December 18, 2015 at 3:42 pmI’m delighted you’re enjoying this one I love it too!
Michael Soileau says
April 21, 2016 at 1:59 pmSounds great. I think I might throw in some leftover pork or shrimp to bulk it up.
Melissa says
April 21, 2016 at 6:10 pmGreat idea!
glen johnson says
June 8, 2016 at 8:23 pmI 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 says
June 8, 2016 at 9:02 pmHi 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.
April says
January 9, 2018 at 10:32 amDoes the ground ginger have to be fresh or can you use the already grounded?
Melissa says
January 9, 2018 at 11:04 amI used dry ground ginger.
Ann Batey says
March 18, 2018 at 3:56 amThis 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 says
March 18, 2018 at 7:44 am8 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 says
March 18, 2018 at 8:39 amThank you for getting back to me. I might just make it and freeze the rest
Leigh says
May 8, 2018 at 10:01 amDo you have to add the sesame oil? Will it taste drastically different?
Melissa says
May 8, 2018 at 10:37 amThe sesame oil adds to the combination of flavors. If you don’t have it, you can use regular oil.
Debbie says
February 25, 2019 at 8:04 amThis 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