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!
Quick and easy one-pan mushroom rice! A simple side dish that’s great with so many meals!
- 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)
- 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 tablespoon miso.
Option: Garnish with parsley.
Option: Drizzle some truffle oil on before serving!