Fluffy rice, caramelized mushrooms, onions, and garlic combine to make this savory One-Pot Mushroom Rice recipe! It’s made with 7 simple ingredients and is a delicious side dish or a yummy meal on its own.
If you want more one-pot meals, try my Easy Cheesy Chili Mac or easy One-Pot Lasagna Soup!
In This Post
I am always searching for side dishes that offer a little something extra—you know, more flavor, texture, and personality, so to speak. Now, I love a good baked potato or pasta dish, but really, when it comes to enjoying a meal, I want a side dish that makes me want seconds. That’s where this homemade mushroom rice recipe comes in. It’s a savory dish that checks all the boxes on my best side dish playlist – easy, delicious, and I can serve it with just about anything!
Ingredients for One-Pot Mushroom Rice
- Vegetables: I use baby Portabella mushrooms because they’re rich, meaty, and easy to buy. You can also use cremini mushrooms or button mushrooms. I also add an onion for more layers of flavor.
- Flavor Enhancers: To give the dish lots of flavor, you’ll need garlic, thyme, salt, parsley, and butter!
- Rice & Broth: The white rice is cooked in beef broth, which lends more flavor than if it is cooked in water.
Variations And Additions
- To make this a main meal, you can top it with grilled chicken or air fryer steak bites.
- Try cooking the rice in bone broth instead of regular broth for added protein. This also adds an earthy richness to this low-carb recipe.
- Add more veggies at the end, like spinach, kale, green onions (my fav!), and herbs, for added texture and flavor.
How To Make Quick Mushroom Rice
- Saute the diced mushrooms and onions in butter until caramelized.
- Remove the veggies from the pan and add more butter and garlic. Saute for a minute. Add the rice and thyme and toast for just a minute. Then, pour in the stock and simmer for about 15 minutes.
- Remove the pot from the stove and stir in the mushrooms and onions. Cover and let sit for 5 minutes or until all the liquid is absorbed.
- Sprinkle on the fresh parsley, then taste and adjust with salt and pepper as needed.
Donya’s Success Tips
- When adding the broth, scrape the pan to remove any yummy bits from the bottom. Remember, brown is flavor!
- To save time, feel free to use pre-sliced mushrooms.
What Is The Secret To Fluffy Rice?
Being patient. I know it’s probably not your desired answer; cooking on low and those last 5 minutes off the heat are crucial. This allows the rice to absorb any remaining liquid and become the most delicious fluffy rice!
Commonly Asked Questions
Yes, you can use brown rice or even wild rice but the cooking time and amount of liquid you need will be different. Keep an eye on it while it simmers and if it starts to look dry, add a splash more broth. Continue to do this until the rice is cooked.
Yes! To do this, mix together ¼ a cup of greek yogurt, ¼ cup of mayo, and a few tablespoons of beef broth (just to thin it out). Then pour this into the rice after it’s done cooking and has sat for 5 minutes. The cream sauce should warm up with the hot rice.
Pack an leftovers in an airtight container and store in the fridge for up to three days.
What To Serve With This Mushroom And Rice Dinner
It’s so good served alongside Crock Pot Lemon Chicken and is terrific with Irish Pot Roast. It’s also hearty enough to serve as a main meal. It’s one of my go-to lunch favorites served with Tomato Cucumber Salad. When I’m feeling extra fancy, I like to top it with a fried egg and Pickled Red Onions. Talk about perfection!
Craving More? Try These Side Dish Recipes
If you tried this Mushroom Rice Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Ingredients
- 4 tablespoons butter
- 3 cloves garlic – minced
- 1 pound baby portabella mushrooms – chopped
- 1 small onion – diced
- 1 ½ cups long-grain rice
- ½ teaspoon dried thyme
- ½ teaspoon salt
- 2 ½ cups beef broth
- 2 tablespoon chopped parsley – optional
Instructions
- In a large pot, melt 2 tablespoons butter. Add mushrooms and onions. Cook for 6-7 minutes until caramelized. Add garlic and cook for 1 more minute. Remove vegetables from pot.
- Add remaining 2 tablespoons of butter. Add the rice, thyme and salt. Stir together and cook for 1 minute, toasting rice. Add in ½ cup of broth and scrape up any browned bits from bottom of pan. Add remaining broth and bring mixture up to a simmer. Turn heat to low, cover and cook for 15 minutes.
- Remove pot from heat. Stir in mushrooms and onions. Cover and let stand for 5 minutes. Taste and adjust seasoning. Sprinkle with chopped parsley if desired.
Video
Notes
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Pack an leftovers in an airtight container and store in the fridge for up to three days.
Nutrition
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John
Great recipe! Thank you for sharing.
Thank you, John!
~Donya
Jana L Gladden
I have not made this yet, but it peaked my interest. My question is can I use Ben’s original long grain and wild rice? It is already seasoned, but I love my thyme. Thank you
Hey there!
Sure, you can sub out the other rice. It will work just fine.
Enjoy,
~Donya
Lisa
Does it make a difference if stock or broth?
Your narrative says Stock but your ingredient list indicates Broth.
Thank you.
Either works.
~Donya
Jackie
Made a couple modifications using poultry seasoning and garlic powder for seasoning as I didn’t have garlic or thyme, but it turned out awesome! As good as any restaurant!