One Pot Mushroom Rice

Mushroom rice is easy to make and packed with amazing flavors! This midweek dinner, is made in one pot. It can be served as vegetarian main or as side dish with nearly anything.

One pot mushroom rice

1. Fluffy rice, earthy mushrooms with lot of onions, garlic and seasoning – sooo good! I bet you can easily make a meal out of this easy mushroom rice.
2. Add fried egg on top for a great vegetarian main dish or simply toss it with grilled chicken or pork for non vegetarian main dish. Best way to use left over chicken or pork with mushroom rice recipe and you have a balanced meal ready in under 30 minutes.
3. Days when roasted veggies seems too plain, simple and probably boring, make a quick mushroom rice and serve it with chicken, pork or beef. If you’re looking for a side dish that is hearty and filling, mushroom rice recipe would come in handy.
4. Minimal prep work and everything is cooked in ONE POT! Clean up after dinner would be a breeze.
5. The key step in mushroom rice recipe is sautéing mushrooms until it’s browned.  Browned mushrooms packs loads of flavor and you will have the best mushroom rice dish.

Ingredients you’ll need

• 1 ½ pound button mushrooms cleaned and sliced
• 1 ½ cup long grain rice rinsed and soaked
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 2 ¾ cups chicken stock
• 1 onion big size
• 1 cup white part of green onions
• 8 cloves garlic minced
• Salt to taste
• Pepper to taste
• 1 tablespoon thyme leaves fresh
• 1 cup green onions chopped fine

How to make one pot mushroom rice

Wipe mushrooms with kitchen towel to get rid of dirt. Slice it thin.

Heat skillet on high heat. Make sure the pan in really hot before tossing mushrooms in to the pan.

Melt butter and add sliced mushrooms. DO NOT STIR. Wait for few minutes before stirring so mushrooms are browned on one side.

Pro-Tip: Use wide skillet to brown mushrooms and do not crowd the skillet.

To flavor mushrooms add little (~½ teaspoon) minced garlic and salt into the skillet along with mushrooms. Once browned on one side, stir and allow mushrooms to brown on all sides.

Remove browned mushrooms from skillet and set it aside.

To same skillet add olive oil. Add white (or red) onions, minced garlic. Saute and cook for 2 minutes.

Add white part of green onions, saute for a minute. Add salt and pepper to taste.

Once onions turn translucent, add rice.

Pro-Tip : I ALWAYS rinse and soak rice before cooking. This helps rice cook faster and also rinsing helps remove excess starch hence you get fluffy perfectly cooked rice, each grain separated.

Saute rice in skillet for a minute.

Add chicken stock, fresh thyme and give it a good stir.

Add back browned mushrooms. Cover with lid and cook on low heat for about 15 minutes or until rice is cooked perfectly and all liquids are dried out.

Turn off flame, leave the pan covered for about 10-12 minutes. This will make rice fluffy and have perfect soft texture.

Stir in chopped green onions and serve immediately.

For a complete meal option, top a fried egg on top of mushroom rice.

Tips to make best mushroom rice

Browning Mushrooms – Ensure mushrooms are sliced evenly. Add mushrooms to a skillet only after it turns very hot. Avoid the temptation to stir mushrooms as soon as you add it in. Wait until mushrooms are browned on one side and then stir. Use wide skillet to brown mushrooms.

Cooking Rice – I recommend to rinse rice until clear water runs through. Soaking rice in enough water ensure rice cooks fast and perfect. If you want perfectly cooked, soft texture, fluffy rice, rinse and soak.

Rinsing rice removes excess starch, no more sticky, gluggy rice.

Liquid – Cook rice with chicken stock so it’s packed with more flavors. If you are a vegetarian, use vegetable stock instead of chicken stock. Rice to liquid ratio for long grain rice is 1:2 ½.

Pack in Flavors – Browning mushrooms enhances flavor of mushroom rice. Let it to cook until browned and then flip or stir.

Don’t skimp on garlic. Love mushrooms with loads of minced garlic in it.

Not a garlic fan? Well, reduce the quantity a bit, but do not skip it. You need garlic in mushroom rice.

Is this mushroom rice same as mushroom fried rice then?

No, not really. It though comes very close to mushroom fried rice in terms of taste. There are no sauces like soy sauce, vinegar and chili sauce added to the rice dish.

It’s a simple, quick and easy one pot meal dish.  

FAQS

MORE MUSHROOM RECIPES –

Stuffed Mushrooms

Cantonese Chicken With Mushrooms

Garlic Butter Sauteed Mushrooms

Instant Pot Chicken Marsala

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4.91 from 11 votes

📋One Pot Mushroom Rice

Jyothi Rajesh

Mushroom rice is easy and flavor packed midweek dinner, everything made in one pot. This nutritious, power packed dish can be served as vegetarian main or as side dish with nearly anything

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Main Course, Side Dish

Cuisine American

Servings 5 servings

Calories 355

Ingredients

  

1x2x3x

• ▢ 1 ½ pound button mushrooms cleaned and sliced
• ▢ 1 ½ cup long grain rice rinsed and soaked
• ▢ 1 tablespoon unsalted butter
• ▢ 1 tablespoon olive oil
• ▢ 2 ¾ cups chicken stock
• ▢ 1 onion big size
• ▢ 1 cup white part of green onions
• ▢ 8 cloves garlic minced
• ▢ Salt to taste
• ▢ Pepper to taste
• ▢ 1 tablespoon thyme leaves fresh
• ▢ 1 cup green onions chopped fine

Instructions

 

• Prep

  – Clean mushrooms either by wiping it with kitchen towel to remove all dirt or rinse in under running tap. If you rinse in water, make sure to dry mushroom well, this ensure mushrooms brown nicely. Slice mushrooms evenly.
• Finely chop onions. Chop white part of green onions separately and keep it aside.
• Mince garlic.
• Rinse rice by gently rubbing rice in your finger (do not break rice). Soak in enough water for about 10 minutes.
• Cook – Heat up a wide skillet on high heat. Wait until skillet turn really hot. Add in sliced mushrooms and spread it over the skillet to ensure they do not overlap. Do not crowd the pan. Wait for 3-4 minutes before stirring. This will ensure mushrooms are browned well on one side.
• When mushrooms are browned on one side, stir and flip them over. Now add a teaspoon of minced garlic to ensure flavor of mushroom. This step is optional, but we loved the extra layer of flavor in the mushrooms.
• Add little salt to taste and cook mushrooms until browned on all sides.
• Remove mushrooms from skillet, keep aside.
• I used the same pan to cook rice. You could use deep pan to cook rice.
• Add olive oil. When oil turns hot, throw in garlic and onions. Saute and cook for 2  minutes.
• Now add white part of green onions and cook for 1 minute.
• Add salt and pepper to taste.
• Add soaked and drained rice. Saute.
• Add fresh thyme leaves, chicken stock. Stir.
• Add back browned mushrooms. Stir. Cover and cook on low flame until rice cooked perfectly and all liquids are drained out.
• Turn off flame, leave rice covered for about 10 minutes.
• Then open lid, add in green onions, stir and serve.

Video

Notes

• Since mushrooms are added back to rice while cooking, you can expect it to loose it’s slight crispness that it gets from browning. 

You can reserve some browned mushrooms to be added after rice is fully cooked. 

 

Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 355kcalCarbohydrates: 60gProtein: 12gFat: 7gSaturated Fat: 2gCholesterol: 9mgSodium: 206mgPotassium: 805mgFiber: 3gSugar: 6gVitamin A: 535IUVitamin C: 16mgCalcium: 72mgIron: 2.4mg

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