A flavorful garlic mushroom rice pilaf made with simple ingredients, perfect as a comforting side dish or satisfying vegetarian main.

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1. Warm olive oil and butter in a skillet over medium heat until melted and shimmering.

2. Add chopped onion and cook for 3–4 minutes until soft and translucent.

3. Stir in minced garlic and cook for about 30 seconds until fragrant.

4. Add sliced mushrooms and cook, stirring frequently, until golden brown, about 5–6 minutes.

5. Stir in the rice and cook for 2 minutes to lightly toast and coat the grains.

6. Pour in broth, season with salt and pepper, and bring to a gentle simmer.

7. Reduce heat, cover, and cook undisturbed for 18–20 minutes until liquid is absorbed.

8. Remove from heat, fluff rice with a fork, and let rest for 2 minutes.

9. Transfer to a serving dish, garnish with parsley and Parmesan, and serve.

For extra depth of flavor, drizzle with a small amount of truffle oil before serving.

You can substitute brown rice, but adjust cooking time and liquid accordingly.

For a vegan version, omit Parmesan or use a plant-based alternative.