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Mushroom rice served in white earthen bowl.
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5 from 3 votes

Mushroom Rice Recipe

Delicious mushroom rice is a one pot wonder that the family will love! This recipe is easy to make in 40 minutes with earthy mushrooms, butter, garlic, rice and herbs simmered in a savory broth. It's perfect to serve as a hearty side or vegetarian main dish.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course, Side Dish
Cuisine: American, World
Diet: Egg-Free, Vegetarian
Servings: 6 sides
Calories: 172kcal
Author: Farrukh Aziz

Ingredients

  • 2 tablespoons Butter
  • 1½ tablespoons Garlic minced, divided
  • 1½ pound Button Mushrooms or baby bella mushrooms - cleaned and sliced 5mm thickness
  • 2 tablespoons Olive Oil
  • ¾ cup Onion chopped
  • ½ cup Celery chopped
  • 1½ cup Long Grain Rice I have used basmati rice - rinsed and soaked for 15 mins
  • 1 teaspoon Thyme
  • ½ teaspoon Oregano
  • ¼ teaspoon Red Pepper Flakes
  • 2 teaspoons Soy Sauce
  • Salt
  • ½ teaspoon Freshly Ground Pepper
  • 2¾ cups Vegetable Broth
  • ¼ cup Chives
  • ¼ cup Fresh Parsley

Instructions

  • Heat wide pan or skillet over high heat. Add butter, half of the minced garlic and cook for few seconds until fragrant.
  • Add sliced mushrooms and spread it over the pan. Let it cook for 2 minutes on high heat.
  • Now, stir and sauté mushrooms for 5 minutes or until golden.
  • Remove the browned mushrooms from the pan and set it aside.
  • Add olive oil, the remaining minced garlic and chopped onions and cook over medium heat for until translucent.
  • Add chopped celery stalks and cook for another 30 seconds.
  • Now, add soaked and drained rice, dried thyme, dried oregano, red pepper flakes, and sauté for 30 seconds.
  • Then, add soy sauce, salt and freshly ground pepper and mix.
  • Add vegetable broth (or chicken broth) and browned mushrooms, give a gentle stir. Bring to a boil.
  • Place the lid, cover and simmer on low heat for 15-20 minutes until all the liquid is soaked and rice is cooked.
  • Turn off the heat and let the rice sit for 8-10 minutes.
  • Then, add chopped chives and chopped fresh parsley, mix. Serve hot!

Notes

To store leftovers: Let the rice cool completely before transferring to a container with a lid. Store in the refrigerator for up to 5 days.

Nutrition

Calories: 172kcal | Carbohydrates: 20g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 589mg | Potassium: 463mg | Fiber: 2g | Sugar: 4g | Vitamin A: 711IU | Vitamin C: 10mg | Calcium: 30mg | Iron: 1mg