This Mushroom Rice comes together in about 30 minutes and is made all in one pot for a quick and easy weeknight dinner that your family will love! Switch up the mushrooms or even toss in whatever veggies you have lying around to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends! Trust me, this dish is all about ease and flavor.
Ingredients Breakdown
Let’s gather our ingredients for this easy mushroom rice recipe. You’re going to love how simple they are!
- 1 cup rice: I prefer using long-grain rice like basmati or jasmine, but any rice will do!
- 2 cups vegetable broth: This adds a rich flavor, but feel free to swap it for chicken broth if that’s what you have on hand.
- 1 cup mushrooms, sliced: Button mushrooms work great, but if you want to elevate the dish a bit, shiitakes or cremini mushrooms are fantastic too!
- 1 small onion, diced: Adds sweetness and depth; you can also use shallots if you fancy them.
- 2 cloves garlic, minced: Garlic is essential for that aromatic kick. (I always go a bit overboard with garlic, can’t help it!)
- 2 tablespoons olive oil: To sauté everything to perfection; you could also use butter for extra flavor.
- Salt and pepper to taste: Just a couple pinches will do!
- Fresh parsley for garnish: Optional, but it brightens up the dish!
How to Make This Best Mushroom Rice
Step 1:
In a pan, heat 2 tablespoons of olive oil over medium heat, allowing it to warm up nicely, about 2 minutes.
Step 2:
Add the diced onion and sauté until translucent and slightly fragrant, which should take about 5 minutes. It’s seriously one of the best scents in the world!
Step 3:
Stir in the minced garlic and sliced mushrooms and cook until the mushrooms are tender and golden around 5 minutes, making sure to scrape the yummy bits off the bottom of the pan!
Step 4:
Add the rice to the pan and stir to coat it in the oil and all those wonderful flavors. Cook this for about 1-2 minutes, letting it toast just a bit.
Step 5:
Pour in the vegetable broth (or chicken broth, whatever you decided to use), add a couple pinches of salt and pepper, and give it a good stir.
Step 6:
Bring it all to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes until the rice is cooked through and fluffy.
Step 7:
Once your rice is tender, fluff it with a fork and garnish with some fresh parsley before serving. And voila! You’ve just whipped up a fantastic dinner that’s not only simple but also comforting and nutritious!
Why I Love This Recipe
This Best Mushroom Rice is my go-to recipe when I need something comforting and satisfying that still feels a bit fancy. I have a real soft spot for all things mushroom, there’s just something so earthy and filling about them, wouldn’t you agree? The best part is how versatile this dish is; you can honestly toss in whatever you’ve got hanging around in the fridge. Plus, it’s quick and easy, a lifesaver on those busy nights where you’re running around and need something wholesome.
I could eat this every week and never get tired of it!
If you loved this Best Mushroom Rice, be sure to check out my Texas Road House Rice, my Filipino Garlic Fried Rice, or my Old Fashioned Creamy Rice Pudding!
Why This Recipe Works
Quick & Easy
This recipe comes together in under 30 minutes! Yes, you read that right! Perfect for those nights where time is of the essence.
One Pot Wonder
Minimal cleanup is required because everything is done in one pot! That means less time spent scrubbing dishes and more time to relax (or maybe binge-watch your favorite show!).
Budget-Friendly
Using affordable, everyday ingredients, this recipe won’t break the bank. Plus, it fills you up and keeps everyone satisfied!
Customizable
The beauty of this mushroom rice dish is how easy it is to personalize! Got some leftover carrots? Maybe a handful of peas? Toss them in! You can truly make this your own.
Comfort Food
It’s loaded with tons of flavor! Seriously, the rich taste from the mushrooms and broth will have you returning for seconds… or thirds!
How to Serve This Best Mushroom Rice
Serving Suggestions
You can pair this delicious mushroom rice with some grilled chicken breasts, sprinkle it beside a fresh salad, or perhaps serve it as a side for your favorite roasted veggies. Honestly, it makes a great base for almost anything!
Storage
This mushroom rice keeps well in an airtight container in the refrigerator for about 4-5 days. You can enjoy the leftovers for lunch or dinner, it’s pretty forgiving!
Reheating Instructions
To reheat, just pop it in the microwave, adding a splash of water if it seems a bit dry. Heat it in 30-second intervals until warmed through. You could also heat it gently in a skillet over low heat, stirring occasionally.
Freezer Friendly
Yes! This dish is freezer-friendly! Just make sure it’s cooled completely before you transfer it to a freezer-safe container. It should last for about a month, just thaw and reheat when you’re ready!
Final Thoughts
This Best Mushroom Rice is truly a gem in my home cooking repertoire. I promise it’s loaded with flavor, incredibly easy to whip up, and sustained my family through many a busy school night. I’d encourage you to switch it up with whatever you have on hand, letting your creativity run wild!
Remember, cooking is about enjoyment and connection. Serve this up, gather your loved ones around the table, and soak in the goodness that comes with sharing a meal. Enjoy!
And there you have it, your brand new go-to recipe for Best Mushroom Rice! Happy cooking, my friends! For more Recipes Follow Us in our Pinterest.
Print
Best Mushroom Rice
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and easy one-pot mushroom rice dish that your family will love, perfect for busy weeknight dinners.
Ingredients
- 1 cup long-grain rice (basmati or jasmine)
- 2 cups vegetable broth
- 1 cup mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a pan, heat 2 tablespoons of olive oil over medium heat for about 2 minutes.
- Add the diced onion and sauté until translucent and fragrant (about 5 minutes).
- Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are tender and golden (around 5 minutes).
- Add the rice and toast it for about 1-2 minutes while stirring.
- Pour in the vegetable broth, season with salt and pepper, and stir well.
- Bring to a boil, then reduce heat to low, cover, and let simmer for 15-20 minutes until the rice is fluffy.
- Fluff the rice with a fork and garnish with fresh parsley before serving.
Notes
This dish is customizable; feel free to add any vegetables you have on hand. It’s also freezer-friendly and keeps well in the refrigerator for 4-5 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg
