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Baked Parmesan, Asparagus & Mushroom Rice Pilaf

Baked Parmesan, Asparagus & Mushroom Rice Pilaf. This savory side dish starts on the stove top, then bakes to perfection in the oven, resulting in perfect rice every time. A great complement to spring meals.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Side Dish
Cuisine: American
Servings: 6 servings
Author: The Kitchen Prep


  • 3 tablespoons butter or olive oil
  • 5 ounces sliced cremini or white mushrooms
  • ½ a yellow onion finely diced
  • 1 ½ cups chopped asparagus cut into 1 inch pieces
  • cup sliced almonds plus extra for garnish
  • 1 cup long grain white rice
  • ½ teaspoon salt
  • 3-4 sprigs fresh thyme
  • 1 ½ cups boiling water or broth of your choice*
  • ¼ grated Parmesan cheese


  • Preheat oven to 375 degrees. In a large, deep skillet, heat butter until melted.
  • Add mushrooms to skillet and cook until they've released some of their liquid and begin to brown, about 3-4 minutes. Add onion to the skillet and cook until softened and translucent, another 3-4 minutes.
  • Add asparagus to the mixture and cook for about a minute. Stir in sliced almonds and rice and cook, stirring until the rice is fragrant and beginning to toast. Sprinkle with salt and add thyme sprigs. {You can fish the stems out once it's done cooking.}
  • Add boiling water or broth to the pan, scraping up any brown bits on the bottom. Cover with a lid or tightly with foil and bake for about 30-35 minutes until the rice is tender.
  • Remove from oven and allow to steam for about 5 minutes before uncovering and fluffing with a fork. Stir in Parmesan cheese. Sprinkle with extra almonds before serving if desired.