This rice pilaf recipe is super quick and easy. It whips up in 10 minutes on a busy weeknight, which I love, AND it’s packed with flavor.
My mom used to make a similar recipe when we were kids and I adapted it to include mushrooms. I know that not everybody loves mushrooms, but you could swap them for carrots if you wanted to. Her original recipe also included 1 Tbsp. of parsley, but I never have that, so I never use it.
Meal prep tips
If you want to prep ahead for this recipe, you can chop all of the veggies a day or two before you need to make this. Using instant Minute Rice is really what brings the cooking time down to next to nothing, so if you’re going to use regular rice, remember to adjust the liquid and cooking time according to the type of rice you buy.
I want to say that this recipe is kid-friendly, but only two of my four kids like it. If your kids aren’t fans of cooked vegetables, foods that are mixed together, or “green things” (thyme) in their food, this recipe might not be for them. But here’s the good news: My new e-book Feeding Picky Eaters is now on the Shop page. It has over 20 strategies to help you engage your picky eaters at mealtime, as well as printable templates and actionable steps that you can implement immediately.
Enjoy this one and tag me on Instagram @toobusylivin204 if you make it!
I’m always looking for low-maintenance weeknight meals, so that I can get them in the oven, and tend to other tasks, like prepping for the next day’s meal, making lunches, emptying the dishwasher or sitting down for a break at the end of a long day. This perogy sheet pan does just that.
Use ingredients from your freezer
This is a great back-up plan if your intended meal doesn’t come to fruition. Frozen perogies, smoked sausage and vegetables (fresh or frozen) are all tossed on one tray so that you can pop it in the oven and do something else while you wait for it to be ready. You can also try to find local perogies (especially here in Winnipeg) like these ones from Sevalas, which we love.
Choose your veggies
I used mushrooms when I made this, because that’s what I had, but you could use any combination of vegetables that you like or have on hand. Onions, peppers, cauliflower and brussels sprouts will all work well in this dish.
Butter is better
I usually use oil for most sheet pan recipes but for this one, you really have to go with butter. It adds so much flavor to the perogies and the mushrooms. You’re going to want to drizzle some butter over it once it’s cooked too.
One sheet pan or two?
Typically, I like to use two pans when making sheet pan meals so that the veggies can crisp up. If the ingredients are too crowded on one pan, they will steam and be soft. For this recipe, I like to stick to one pan, because the perogies tend to dry out. Make sure the perogies are the bottom layer, so they can soak up the moisture from the veggies and the sausage.
Can I tell you secret? I don’t usually meal plan in the summer. We really like to relax and just go with the flow in the summer, so getting back into a routine for back-to-school is an adjustment, for sure. If you’ve been following on my Instagram stories, I’ve been posting some of my favorite meal planning and prepping tips pretty regularly. Those tips will certainly help you get through the first few weeks back-to-school, as kids and adults adjust to a new routine, but this post will help with a few major school-related obstacles: