Easy One Pot Mushroom Rice Recipe

Delicious recipe for garlicky, buttery rice combined with tender caramelized mushrooms. A hearty, comforting side dish prepared in just one pot and in under 30 minutes. 

If you’re looking for an easy Easter side dish recipe, then this Mushroom Rice is the answer! Flavored with butter, garlic, and fresh herbs, this rice recipe is a family favorite! It’s also my mom’s recipe, so ya know it has to be good. 

Easy One Pot Mushroom Rice can be served as a side OR as a main, and can be paired up with just about anything: I am going to make this rice over the weekend and serve it with Balsamic Braised Lamb Shanks. ?

Mushroom Rice is a dish that makes most people feel homey and cozy because it’s a dish that many of us grew up with. The idea here is a skillet with flavorful rice and a whole lot of mushrooms mixed into it.

It’s just all these comforting things jiving together in just one pan and eaten with a fork. OR with your hands…. with a pita bread used as a scooper. OH MY GOSH, SO GOOD! 

INGREDIENTS FOR MUSHROOM RICE

• butter
• garlic (and more garlic)
• mushrooms
• onions
• fresh thyme
• uncooked long grain rice
• broth
• green onions

HOW TO MAKE RICE WITH MUSHROOMS

This is super easy to make. Use pre-sliced mushrooms and it will save you even more time. 

• First, you want to melt some butter in a pan and cook the mushrooms. We will include garlic in there, as well.
• Next, remove the mushrooms and set aside. 
• Melt more butter and fry the onions. Add more garlic, some fresh thyme, and rice.
• Stir in some broth – use your favorite, or whatever you have on hand; chicken broth, vegetable broth, or beef broth. You can also use water, but the dish won’t be as flavorful.
• Mix well, scraping up all the browned bits from the bottom of the pan. 
• Bring it all to a simmer; turn heat down to Low and cover the pot with a lid. 
• Cook for about 15 minutes, or until liquid has evaporated.
• Remove from heat; stir in the mushrooms and green onions. 
• Cover and let stand 10 minutes. 
• Fluff rice with a fork and serve. My mom likes to add more butter at this point, and that, well, makes everything taste that much BETTER. Of course…

CAN I USE BROWN RICE?

ABSOLUTELY! Keep in mind, brown rice will need more liquid – use 2-3/4 cups for 1-1/2 cups brown rice – and it will take longer to cook; about 40 minutes on the stove. 

HOW TO STORE LEFTOVER RICE

• Transfer completely cooled rice to an airtight container and store in the fridge for up to 4 days. 
• When reheating the rice, sprinkle a tablespoon of water over the top to help loosen stuck grains. 
• Cooked rice can also be frozen for up to three months.

Oh hey. One more thing. I have been totally absent from here for about 3 weeks because ALL FOUR of US got hit with a bad case of the flu. I got it the worst, and I was the last one. As soon as one child was done with it, the next one went down. THEN, the 3rd child – my husband!! UGH! It.was.awful.

What I’m trying to say is that I am really, really sorry for the delayed responses to comments and emails. I promise, I am getting to them all, one by one. 

MORE RICE RECIPES

ENJOY!

TOOLS USED IN THIS RECIPE

Mushroom Rice Recipe

Delicious recipe for garlicky, buttery rice combined with tender caramelized mushrooms. 

Course: Side Dish, Sides

Cuisine: American/Southern, Mediterranean

Keyword: easter side dish, holiday recipes, holiday side dish, mushroom recipes, mushrooms, one pot recipes, rice recipes

Servings: 8

Calories: 123 kcal

Ingredients

• 2 tablespoons butter, divided
• 2 tablespoons olive oil, divided
• 4 cloves garlic, minced, divided
• 1 pound cremini mushrooms, sliced
• 1 yellow onion, diced
• 1-1/2 cups uncooked long grain rice
• 1 teaspoon fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 2-1/2 cups low sodium broth, ( you can use vegetable, beef, or chicken broth – you can also use water)
• 1/4 cup chopped green onions

Instructions

1. In a large pan, add 1 tablespoon butter and 1 tablespoon olive oil; melt over medium-high heat.

2. Stir in half of the minced garlic and cook for 20 seconds.

3. Add mushrooms and cook for 8 minutes, stirring frequently, until mushrooms are caramelized and tender.

4. Transfer mushrooms to a plate and keep covered.

5. Heat remaining butter and olive oil in the pan.

6. Add diced onions and cook for 3 minutes.

7. Add remaining garlic and cook for 10 seconds.

8. Stir in rice; add thyme, salt, and pepper, and cook for 30 seconds.

9. Add 1/2 cup broth and, using a wooden spoon, scrape up all the browned bits from the bottom of the pan.

10. Stir in remaining broth and bring to a simmer.

11. Reduce heat to Low; cover with a lid and cook for 15 to 17 minutes, or until liquid has evaporated.

12. Remove from heat and stir in the previously prepared mushrooms and green onions; cover and set aside for 10 minutes.

13. Fluff rice with a fork and serve.

Recipe Notes

• If you want to use BROWN RICE, you will need to add 2-3/4 cups broth for 1-1/2 cups brown rice, and cook it for 40 minutes.

 

WW FREESTYLE POINTS: 6

 

HOW TO STORE LEFTOVER RICE

• Transfer completely cooled rice to an airtight container and store in the fridge for up to 4 days. 
• When reheating the rice, sprinkle a tablespoon of water over the top to help loosen stuck grains. 
• Cooked rice can also be frozen for up to three months.

Nutrition Facts

Mushroom Rice Recipe

Amount Per Serving

Calories 123 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 2g 10%

Cholesterol 7mg 2%

Sodium 184mg 8%

Potassium 318mg 9%

Total Carbohydrates 13g 4%

Sugars 1g

Protein 3g 6%

Vitamin A 2%

Vitamin C 2.3%

Calcium 1.9%

Iron 2.7%

* Percent Daily Values are based on a 2000 calorie diet.