Hearty, comforting, and full of garlic, this mushroom rice is a one-pot meal that only takes 30 minutes. The tender rice is seasoned with broth and fresh herbs, and it’s a comforting side dish that’s easy to make.
We love mushrooms and incorporate them into a lot of our meals. They add a hearty and versatile touch to a simple dinner and pair well with various main courses. In this rice recipe, their meaty texture and flavor complement the fluffy rice, creating a robust, delicious, and warming dish.
Why We Love This Mushroom Rice Recipe
- Easy. Rice with mushrooms is surprisingly easy to make, and the recipe takes 30 minutes.
- One pot. I love one-pot recipes. The last thing anyone wants when making dinner is to have several pots and pans to wash.
- Comforting. This is one of our go-to vegetarian meals. Fluffy rice, earthy mushrooms, tangy garlic, and bright herbs will instantly make you feel nourished and cozy.
- Versatile. I usually make this as a side dish, but sometimes I’ll top the rice with shrimp, an egg, or some rotisserie chicken to make a complete meal.
Ingredients For Mushroom Rice
- Butter: I use unsalted butter for this recipe.
- Olive oil: Use olive oil or your favorite cooking oil.
- Garlic: Mushrooms and garlic go perfectly together.
- Mushrooms: I use cremini mushrooms, but you can use any type.
- Onion: A yellow onion is best for this recipe, but white onions will also work.
- Uncooked white rice: I recommend long-grain rice.
- Fresh thyme: You can substitute dried thyme or any other fresh herbs.
- Salt & Fresh Ground Black Pepper
- Low-sodium broth: Any type of broth will work. You can also use water instead.
- Green onions: You could also use chives or parsley instead.
How to Make Mushroom Rice
- In a large pan, heat butter and olive oil. Sauté garlic for 15 seconds, then add mushrooms and cook for about 8 minutes. Remove mushrooms and set aside.
- Cook the onions in the same pan with additional oil and butter for 3 minutes, then add more garlic.
- Stir rice into the pan, seasoning with thyme, salt, and pepper.
- Deglaze the pan with a splash of broth, scraping up any brown bits, then add the remaining broth and simmer. Cover and cook on low until broth is absorbed, about 15 minutes.
- Turn off heat, stir in mushrooms and green onions, cover, and let sit for 10 minutes. Fluff the rice and serve.
Recipe Tips And Variations
- Wash the rice. It’s always good to wash rice before cooking with it because it gets rid of extra starch, so it keeps the dish from getting gummy. Rinse the rice in a strainer until the water runs clear, then you can add the rice to the recipe.
- Use brown rice. If you want to use brown rice instead of white rice, you’ll need to add an additional 1/4 cup of broth, and cook the mushroom rice for a total of 40 minutes.
- Make it spicy. For a little bit of heat, you can add some chilis with the garlic and onions. Or you can add a pinch of cayenne pepper when you season the dish.
- Garnish. I like to garnish this dish with fresh herbs and grated parmesan, but you can also add chili oil, freshly cracked pepper, and shredded or crumbled cheese.
Serving Suggestions
This easy mushroom rice pilaf goes well with a hearty entree like these Country Style Pork Ribs or my very popular Garlic Butter Baked Salmon. Our comforting Baked Honey Mustard Chicken is also a great idea, as are my Juicy Stove Top Chicken Thighs or this delicious Sirloin Top Roast.
How to Store and Reheat Extras
- To store leftover mushroom rice, let it cool completely, then add it to an airtight container. It will last in the fridge for up to 4 days or freeze for up to 3 months. Thaw fully before reheating.
- To reheat, warm it up in the microwave in 20-second increments or on the stovetop over medium heat. Add a splash of water over the rice when reheating to keep it from getting dry or clumpy.
More Mushroom Recipes to Try
- Crab Stuffed Mushrooms
- Skillet Zucchini and Mushrooms
- Air Fryer Steak Bites and Mushrooms
- Roasted Mushrooms with Parmesan and Pine Nuts
- Garlic Butter Steak Bites with Mushrooms
- Roasted Italian Mushrooms
Mushroom Rice
This delicious Mushroom Rice is a quick, 30-minute comforting meal seasoned with garlic and herbs. Serve it as a hearty vegetarian meal or a side dish to various main courses.
Servings : 8
Ingredients
- 2 tablespoons butter, divided
- 2 tablespoons olive oil, divided
- 4 cloves minced garlic, divided
- 1 pound cremini mushrooms, sliced
- 1 yellow onion, diced
- 1½ cups uncooked long grain rice
- 1 teaspoon fresh thyme
- ½ teaspoon salt
- ¼ teaspoon fresh ground pepper
- 2½ cups low-sodium chicken broth, you can also use vegetable or beef broth or water
- ¼ cup chopped green onions
Instructions
- In a large pan, add 1 tablespoon of butter and 1 tablespoon of olive oil and melt over medium-high heat. Stir in half of the minced garlic and cook for 15 seconds.
- Add the mushrooms and cook for 8 minutes, stirring frequently, until the mushrooms are caramelized and tender. Transfer the mushrooms to a plate and keep them covered. Set aside.
- Heat the remaining butter and olive oil in the pan. Add the diced onions and cook for 3 minutes. Add the remaining garlic and cook for 10 seconds.
- Stir in rice, thyme, salt, and pepper, and cook for 30 seconds to toast the rice.
- Add ½ cup of broth and, using a wooden spoon, scrape up all the browned bits from the bottom of the pan.
- Stir in the remaining broth and bring to a simmer. Reduce the heat to low and cover. Cook for 15 to 17 minutes or until the liquid has evaporated.
- Remove from the heat and stir in the mushrooms and green onions. Then, cover with a lid and set aside for 10 minutes.
- Fluff the rice with a fork or rice paddle and serve.
Notes
- Rinse the rice to remove excess starch and prevent gumminess.
- To add a bit of heat, include chilis with the garlic and onions or a pinch of cayenne with the seasonings.
- To make this recipe with brown rice, add an additional 1/4 cup of broth and cook the rice for 40 minutes.
- Garnish the rice with fresh herbs, parmesan, chili oil, or cracked black pepper.
- Store leftovers in an airtight container in the fridge for 4 days or in the freezer for 3 months. Reheat with a splash of water in the microwave in 20-second increments or on the stove over medium heat. If frozen, thaw in the fridge overnight before reheating.
Nutrition
Calories: 216 kcal | Carbohydrates: 33 g | Protein: 6 g | Fat: 7 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 0.1 g | Cholesterol: 8 mg | Sodium: 197 mg | Potassium: 395 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 131 IU | Vitamin C: 2 mg | Calcium: 33 mg | Iron: 1 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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