Quick and easy one-pan mushroom rice! A simple side dish that’s great with so many meals!
Mushroom rice is one of my favourite side dishes! Plain rice is great with so many things and kicking it out a notch with the addition of mushrooms is simply amazing! This side is so easy to make, in fact it’s a one-pan recipe where the mushrooms are cooked in the pan before adding the rice and liquid, covering and cooking like you would cook plain rice. It’s really easy! I like to season the rice with onions, garlic and thyme and every once in a while I will add an extra like parmesan cheese or a drizzle of truffle oil! Mushroom rice is a great side dish for so many meals, including Thanksgiving!
Mushroom Rice
Prep Time: 10 minutes Cook Time: 45 minutes Total Time: 55 minutes Servings: 4
Quick and easy one-pan mushroom rice! A simple side dish that’s great with so many meals!
ingredients
- 2 tablespoons butter
- 8 ounces mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, chopped
- 1/2 teaspoon thyme, chopped (or 1/4 teaspoon dried thyme)
- salt and pepper to taste
- 1 cup long grained rice
- 2 cups chicken broth (or beef broth, or mushroom broth, or water)
directions
- Melt the butter in a pan over medium heat, add the mushrooms and onion and saute until the mushrooms are tender and release their moisture, about 10-15 minutes.
- Add the garlic and thyme and saute until fragrant, about a minute.
- Add the rice, mix and cook until the rice starts to turn translucent, about 1-3 minutes.
- Add the broth and deglaze the bottom of the pan by scraping up the brown bits off the bottom of the pan with a wooden spoon while the broth sizzles.
- Bring to a boil, reduce the heat and simmer, covered, for 15 minutes before turning the heat off and letting it sit, covered, for 5 minutes.
- Mix the rice and enjoy!
Option: Add 1/4 cup parmesan cheese or asiago cheese or 1 teaspoon nutritional yeast.
Option: Add 1 tablespoon miso.
Option: Garnish with parsley.
Option: Drizzle some truffle oil on before serving!
Option: Add 1 tablespoon miso.
Option: Garnish with parsley.
Option: Drizzle some truffle oil on before serving!
Nutrition Facts: Calories 291, Fat 7g (Saturated 4g, Trans 0), Cholesterol 18mg, Sodium 176mg, Carbs 46g (Fiber 0.8g, Sugars 3g), Protein 8g
Nutrition by: 
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Hi. This recipe looks so delicious, I will definitely try it. Rice is my passion!! Keep up the good work and hope to see you soon on our site too. Stay safe and all the best, Alessandro 🙂
This recipe looks so delicious
This is so good. Tastes a lot like a dish my mom used to make a lifetime ago : Chicken and Rice, but without the chicken which I didnt miss at all. (Not a fan of chicken). Have made it just as directed and another time, added a bit of deer meat. Both were good, but i do prefer it without the meat. Will be making it again tomorrow as I need something quick, easy and tastes good.
I made this several times..Perfect recipe!
This was very good! I used vegan butter, vegetable broth and maitake mushrooms (hen of the woods.) I added cubed tempeh when I put in the mushrooms to cook. We made this as a main dish for 2, and had a bit left over. Thanks for posting!
I’m going to cook it today, when do you add the Parmesan ???
You can either add it with the broth or you can mix it in after cooking. Enjoy!
This look so good. Can you use min-rice?
You should be able to modify the recipe for minute rice. Change the amount of broth and cook time for the rice based on the package.
This looks so delicious. I see you made a recommendation for minute rice. Can you make a suggestion for brown rice. I generally don’t eat white rice, but I really want to try this recipe. Thanks.
We used to make this years ago and still love it! It’s killer with consommé.
couldn’t you use a can of crushed pineapple too???