Description
This comforting one-pot mushroom rice recipe combines earthy mushrooms with fluffy, perfectly cooked rice, seasoned with aromatic herbs and spices. Ideal as a cozy main dish or a hearty side, it’s easy to prepare with simple ingredients and minimal cleanup.
Ingredients
Units
Scale
Rice and Broth
- 1 cup long-grain white rice (or basmati for added aroma)
- 2 cups vegetable broth (or chicken broth if preferred)
- 1 teaspoon soy sauce (optional, for added umami)
Vegetables and Aromatics
- 2 tablespoons olive oil (I use California Extra Virgin Oil)
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 cups cremini or button mushrooms, sliced
Seasonings and Garnish
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Prepare Rice and Vegetables: Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch and prevent stickiness. Chop the onion, mince the garlic, and slice the mushrooms so they are ready for cooking.
- Sauté Aromatics and Mushrooms: Heat olive oil in a large skillet or pot over medium heat. Add the chopped onion and sauté until translucent, about 3–4 minutes. Add the minced garlic and cook for another minute until fragrant. Then add the sliced mushrooms and sauté for 5–6 minutes until they release their moisture and develop a golden brown color.
- Add Spices and Rice: Sprinkle dried thyme, paprika, salt, and pepper over the mushroom mixture. Stir to coat everything evenly. Add the rinsed rice and gently mix it with the mushrooms, toasting it slightly for about 1–2 minutes.
- Pour in the Broth: Slowly add the vegetable broth, making sure the rice is fully submerged. If using, add soy sauce now. Stir gently to combine and bring the mixture to a gentle boil.
- Simmer to Perfection: Reduce the heat to low and cover the pot with a tight-fitting lid. Let the rice simmer undisturbed for 15–18 minutes, allowing it to cook evenly without lifting the lid.
- Rest and Fluff: Turn off the heat and let the pot sit, covered, for 5 minutes to steam and absorb any remaining liquid. Then fluff the rice gently with a fork.
- Garnish and Serve: Sprinkle freshly chopped parsley on top for color and freshness. Serve immediately for the best flavor and texture.
Notes
- Rinsing the rice removes excess starch, preventing it from becoming sticky.
- Using a cast iron skillet or a heavy-bottomed pot helps in even heat distribution.
- For a non-vegetarian version, chicken broth can be used instead of vegetable broth.
- Soy sauce adds an extra layer of umami but is optional.
- Do not lift the lid while the rice is simmering to ensure even cooking.
- Leftovers can be stored in the refrigerator and reheated gently.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
