This mushroom rice is a simple, comforting dish that smells of sautéed onions and earthy mushrooms. Fluffy grains soak up savory vegetable broth while garlic and olive oil add warmth. It’s an easy side or a light main that finishes with bright, fresh parsley. If you like hands-off, flavorful rice dishes, this one comes together fast — and you can explore other rice ideas like these savory rice snacks for a fun twist: savory tuna rice balls.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 245 kcal
- Protein: 4 g
- Carbohydrates: 40 g
- Fat: 7 g
- Fiber: 1.2 g
- Sugar: 2 g
- Sodium: 400 mg
Why Make This Mushroom Rice
Make this mushroom rice when you want a fast, comforting dish with depth of flavor and minimal fuss. The mushrooms give the rice a meaty, umami taste while the onion and garlic offer a familiar home-kitchen aroma. It’s versatile enough to be a weeknight side, a lunch, or the base for a bowl with roasted veggies or protein. The texture is tender and fluffy, and the parsley on top adds a fresh, herbal finish.
How to Make Mushroom Rice
This recipe uses everyday ingredients and straightforward steps: sauté aromatics, soften mushrooms, toast the rice briefly, then simmer in broth until tender. The rice absorbs savory broth and carries the mushroom flavor throughout. Keep the lid on while cooking for evenly steamed, separate grains.
Ingredients:
- 1 cup rice
- 2 cups vegetable broth
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Directions:
Step 1: Preparation
Heat the olive oil in a large saucepan over medium heat. Prepare your ingredients: chop the onion, mince the garlic, and slice the mushrooms so everything is ready to add.
Step 2: Sautéing Aromatics and Mushrooms
Add the chopped onion to the hot oil and sauté until translucent and soft, about 3–4 minutes. Add the minced garlic and sliced mushrooms, then cook until the mushrooms release moisture and soften, about 4–5 minutes. Season lightly with salt and pepper as you go to layer flavor.
Step 3: Toasting Rice and Simmering
Stir in the rice and cook, stirring, for another 2 minutes so the rice gets lightly toasted and coated in the oil and aromatics. Pour in the vegetable broth and taste for seasoning; add more salt and pepper if needed. Bring the mixture to a boil, reduce the heat to low, cover, and simmer for 15–20 minutes or until the rice is tender and the liquid is absorbed.
Step 4: Resting and Garnishing
Remove the pan from heat and let it sit, covered, for a few minutes to steam. Fluff the rice gently with a fork, then garnish with chopped fresh parsley before serving for a bright finish.
How to Serve Mushroom Rice
- Serve hot as a side with roasted chicken, grilled fish, or pan-seared tofu.
- Turn it into a main by adding a fried egg, chopped roasted vegetables, or a scoop of cooked beans.
- For a dinner party, spoon it into shallow bowls and top with sautéed greens and a drizzle of good olive oil.
The texture should be moist but not mushy; the mushrooms add chew and the parsley adds a fresh contrast.
How to Store Mushroom Rice
- Refrigerator: Cool to room temperature, then store in an airtight container for 3–4 days.
- Freezer: Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently on the stovetop with a splash of water or broth, or microwave covered, stirring halfway through to restore moisture.
Expert Tips for Perfect Mushroom Rice
- Rinse or not? For most white rice, rinse briefly to remove excess starch if you want fluffier separate grains. Drain well.
- Toast the rice: Browning the rice a little in oil before adding liquid adds nuttiness and improves texture.
- Don’t lift the lid: Keep the lid on while simmering to trap steam and cook evenly.
- Use low-sodium broth if you want control over salt; adjust at the end.
- Choose mushrooms with good flavor (cremini, shiitake, or a mix) for richer umami.
- Let it rest: A short resting period after cooking helps the grains firm up and separate.
Delicious Variations
- Creamy Mushroom Rice: Stir in 2 tablespoons of cream or a spoonful of crème fraîche at the end for a richer texture.
- Herbed Lemon Rice: Add lemon zest and a squeeze of lemon juice and extra parsley for brightness.
- Mushroom and Pea Pilaf: Stir in 1 cup of frozen peas (thawed) right after fluffing for color and sweetness.
- Bacon or Pancetta: Crisp 2–3 slices of chopped bacon, remove, then use the rendered fat to sauté the onion for smoky depth.
- Asian Twist: Replace vegetable broth with a mix of low-sodium chicken broth and a splash of soy sauce, add a teaspoon of sesame oil, and finish with scallions.
Frequently Asked Questions
Q: Can I use brown rice instead of white rice?
A: Yes. Brown rice needs more liquid and a longer cook time (about 40–45 minutes). Use roughly 2 1/2 cups broth for every cup of brown rice and extend the simmering time until tender.
Q: What if my rice is undercooked but the liquid is gone?
A: Add 1/4 cup hot broth or water, cover, and simmer on very low for another 5–10 minutes. Let it rest with the lid on to finish steaming.
Q: How can I reduce sodium in this recipe?
A: Use low-sodium or homemade vegetable broth and taste before adding any additional salt. Fresh herbs and lemon can lift flavor without salt.
Q: Which mushrooms work best?
A: Cremini, button, shiitake, and oyster mushrooms all work. Cremini and shiitake give deeper umami; button mushrooms are milder. Mixing varieties adds texture and flavor complexity.
Q: Can I make this ahead for meal prep?
A: Yes. Cook and cool the rice, then store in meal-sized airtight containers for up to 4 days. Reheat with a splash of water or broth to refresh the texture.
Q: Is this recipe vegan?
A: Yes — as written it’s vegan. To add richness, use a vegan butter or a splash of plant-based milk at the end.
Q: How do I keep the rice from becoming mushy?
A: Measure rice and liquid carefully, use medium-low heat for simmering, and avoid lifting the lid while it cooks. Fluff gently with a fork after resting.
Conclusion
This mushroom rice is an easy, flavorful dish you can rely on any night of the week. The aroma of sautéed onion and mushrooms, the tender bite of the rice, and the bright parsley finish make it both comforting and satisfying. If you want more inspiration or a different take on mushroom rice, check this tested version for extra tips and variations: Mushroom Rice – RecipeTin Eats. Give it a try — you’ll enjoy how simple ingredients can make a delicious, homey meal.
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Mushroom Rice
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A comforting mushroom rice dish with sautéed onions, earthy mushrooms, and fresh parsley, perfect as a side or light main.
Ingredients
- 1 cup rice
- 2 cups vegetable broth
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large saucepan over medium heat. Prepare your ingredients: chop the onion, mince the garlic, and slice the mushrooms.
- Add the chopped onion to the hot oil and sauté until translucent, about 3–4 minutes. Add garlic and mushrooms, and cook until soft, about 4–5 minutes, seasoning with salt and pepper.
- Stir in the rice and cook for 2 minutes to lightly toast. Pour in the vegetable broth, bring to a boil, then reduce to low, cover, and simmer for 15–20 minutes until rice is tender and liquid is absorbed.
- Remove from heat, let sit covered for a few minutes, fluff with a fork, and garnish with fresh parsley before serving.
Notes
For fluffier grains, rinse the rice before cooking. Let it rest after cooking for better texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Global
Nutrition
- Serving Size: 1 serving
- Calories: 245
- Sugar: 2g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1.2g
- Protein: 4g
- Cholesterol: 0mg
