This easy mushroom rice recipe is a perfect side dish. It is packed full of mushroom flavour, mildly spiced for little kicks and utterly delicious. This is a simple one-pot rice pilaf recipe, that requires a handful of ingredients and ready under half an hour.
This recipe is vegan, vegetarian and gluten-free
Easy mushroom rice pilaf recipe
Today I will be sharing with you how to make mushroom rice in easy steps (don’t forget to watch the video at the end). This recipe would make you think again if you don’t love mushrooms. Even my picky eater couldn’t resist it.
I have been making simple rice pilaf over time and I must say this mushroom rice takes the hat. We love incorporating mushrooms in our meals and love it in a fry up every Saturday morning. Well, when I said we, I meant the other adult human I live with and I.
The two daughters are not so keen, and I respect that, but I still make them try it once in a while. I remind them of how nutritious and healthy it is. That being said, they both love this creamy mushroom pasta.
Right, back to this easy mushroom rice recipe,
You can serve mushroom with other sides of choice like baked chicken drumsticks, sautéed peppers and onions, honey garlic salmon or pork chops.
Mushroom rice is a flavourful dish! The flavour from the mushrooms and butter with the aromatics takes this easy rice recipe from 10 to a 100.
A quick weeknight dinner, you will find yourself making over and over again. This recipe would surely be a keeper at yours.
You can’t complain about this one-pot dish, it is simple and comes together in under 30 minutes, well depending on the type of rice used. I cook with basmati rice and it cooks pretty fast, but if you would be using brown rice, then take that into factor as it would take longer to cook.
You could make it in an instant pot, it would take about 25 minutes to cook to perfection or 5 minutes if using pure basmati rice.
Ingredients you would need to make this delicious side dish
Uncooked basmati rice
Mushrooms: I used a combination of white button mushrooms and cremini (brown) mushrooms
Onions
Garlic cloves
Butter
Olive oil
Vegetable bouillon powder: I turned this into vegetable broth by mixing it with warm water. Substitute with chicken stock or beef stock.
Salt
Green onions also know as spring onions
Cayenne pepper: this is optional but we quite enjoy spicy food.
How to make easy mushroom rice recipe
Wipe the mushrooms clean with a damp cloth, slice and set aside. Rinse the rice until water runs clear, drain and set aside.
Place a pan on medium high heat, add butter and olive oil and heat until butter melts and hot.
Add sliced mushrooms and cook for 5 minutes, stirring occasionally so you don’t burn it. Add the chopped onions and garlic and continue to cook until onions become soft.
Stir the washed rice into the pan to combine, then pour the stock over it, add salt and cayenne pepper and mix to combine.
Place a lid on the rice, reduce the heat and cook for 20 minutes or until the rice is tender, fluffy and all liquid absorbed. Remove the lid and stir in the chopped green onions, put the lid back on the rice and leave for another 1 minute so the flavour from the green onions infuses with the rice.
Serve rice immediately, garnish with more chopped green onions or parsley.
Tips
Stir in some chopped baby spinach into the rice if you fancy
Use any other type of rice you have at hands such as white long-grain rice, brown rice, or jasmine rice. Whatever type of rice you choose, remember to adjust the cooking time.
This rice tastes even better the next day, you may want to reserve some for lunch.
How to store
Mushroom rice keeps well in the fridge but just like many of my recipes, I like to cook the portions that would be enough for the four of us. To store in the fridge, make sure that the rice is completely cool then portion into an airtight container at the right temperature for up to 3 days.
In the freezer: you can store this dish for up to 3 months in the freezer.
Other recipes you would love
Sweet potato and chickpea curry
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Mushroom Rice Recipe
Equipment
- cast iron pot or
- sturdy saucepan
Ingredients
- 2 cups uncooked basmati rice
- 1 ½ lb mushrooms cleaned and sliced. I used a combination of white button mushrooms and cremini (brown) mushrooms
- ½ cup chopped onions
- 3 large garlic cloves chopped
- 2 tablespoon butter
- 2 tablespoon olive oil
- 3 cups vegetable broth
- Salt to taste
- ⅓ cup green onions chopped also known as spring onions
- ½ teaspoon cayenne pepper or use according to preference
Instructions
- Rinse the rice until water runs clear, drain and set aside.
- Place a pan on medium-high heat, add butter and olive oil and heat until butter melts and hot.
- Add sliced mushrooms and cook for 5 minutes, stirring occasionally so you don’t burn it. Add the chopped onions and garlic and continue to cook until onions become soft.
- Stir the washed rice into the pan to combine, then pour the stock over it, add salt and cayenne pepper and mix to combine.
- Place a lid on the rice, reduce the heat and cook for 20 minutes or until the rice is tender, fluffy and all liquid absorbed. Remove the lid and stir in the chopped green onions, put the lid back on the rice and leave for another 1 minute so the flavour from the green onions infuses with the rice.
- Serve rice immediately, garnish with more chopped green onions or parsley.
Notes
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
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