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Why You’ll Love My Recipe
This quick and easy mushroom rice is a great way to use up mushrooms and add a filling side to your meal! There are so many ways that you can personalize this rice and adapt it to your own preferences.
Make sure to use this handy guide of Chicken Stock vs. Chicken Broth to make sure you are using the right broth. Or why not learn How to Make Crock Pot Bone Broth? If you need to use up mushrooms, why not try some Hungarian Mushroom Soup?
I added fresh dill to this dish….yummy!
Karlynn’s Recipe Notes
- Skill Level: This mushroom rice is amazingly easy.
- Total Time: You can have this mushroom rice completed in about 30 minutes.
- Variations: So many options for variations here! Try different types of mushrooms or different flavours of stock. Add some cooked chicken or another protein to make it a full meal, or serve it alongside some Mushroom Soup Baked Pork Chops and Rice. Add some frozen peas or some dill.
- Tools You’ll Need: All you need for this recipe is a large saucepan, a cutting board, and a good sharp knife.
What You’ll Need For Ingredients
Mushrooms: You can’t really go wrong with which mushrooms you use in this recipe. Pick your favourite variety, whatever’s on sale, some old ones in the back of your fridge, or soak some dried mushrooms.
Rice: For this type of recipe, you’ll probably want to stick to a basic white rice. If you prefer other types of rice, you’ll need to adjust the amount of liquid you use, as well as your cooking time, accordingly.
Broth: You could use water in a pinch, but broth will give you the best flavour. Chicken is a fairly neutral flavour, but you could try mushroom, vegetable, or even beef broth instead. This is also an easy place to reduce sodium by choosing a
How To Make Mushroom Rice
This is a brief overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.
- Melt the butter in a large saucepan. Add the chopped mushrooms, green onion, and garlic. Cook for about 5 minutes, until the moisture has evaporated and mushrooms are soft.
- Add broth, parsley, and rice. Stir gently. Add salt and pepper.
- Bring to a boil.
- Reduce heat, cover, and simmer for approximately 20 minutes until liquid is absorbed.
- Serve hot.
Karlynn’s Tips and Tricks for Delicious Mushroom Rice
Watch Your Rice: If you undercook your rice you’ll end up with chewy or crunchy rice (ick!) and if you overcook it you’ll end up with a mushy blob. Pay close attention to the directions for the specific type of rice you use and watch closely for that sweet spot when the liquid is absorbed.
More Mushrooms: This is a great recipe to experiment with different types of mushrooms! Try adding multiple varieties to enrich the flavour profile and add even more nutritional value. Dried mushrooms would be amazing in this recipe, just be sure to soak them in advance.
Change Up Your Broth: If you really want to boost the nourishing quality of this mushroom rice, why not make your own Bone Broth? Or, if you’re looking for a vegetarian or vegan alternative, try your favourite mushroom or vegetable broth.
Storage Instructions
Fridge: Store this mushroom rice in a sealed container in the fridge for 3-4 days. Add a tablespoon or so of liquid when you reheat it, or you may find it very dry. Alternatively, use up the leftovers in a fried rice.
Freezer: Once it cools, put the rice in an airtight container or freezer bag. It should be fine for several months.
Other Delicious Side Recipes
Looking for more quick and healthy Pasta and Rice recipes? Try these out:
If you want a chilled side to eat in the hot days of summer, try BLT Pasta Salad or Fast & Easy Greek Pasta Salad.
If you have leftover rice in your fridge, try this Easy Fried Rice Recipe to use it up.
Looking for a sweeter rice option? Try this Rice Pudding with Cooked Rice.
Whether you use it as a light side, or add a protein to it, this easy mushroom rice will fill up your belly and make your kitchen smell amazing. Try it and let me know how it turns out.
Happy Cooking!
Karlynn
Mushroom Rice
Ingredients
- 2 Tablespoons butter
- 8-10 mushrooms, cleaned and sliced
- 1 green onion, finely chopped
- 1 clove garlic, minced
- 2 cups chicken broth
- 1 cup uncooked white rice
- salt and pepper to taste
- ½ teaspoon chopped fresh parsley, for garnish
Instructions
- In a large saucepan melt the butter over medium heat. Cook the mushrooms, green onion, and garlic in butter until mushrooms are cooked and the liquid has evaporated, about 5 minutes.
- Add in the chicken broth, parsley and the dry rice and stir gently to combine.
- Add in any pepper and salt to taste.
- Bring to a boil, then reduce heat. Cover and simmer the rice mixture until the liquid is absorbed, about 20 minutes.
- Serve hot.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
June says
I added fresh dill to this dish….yummy!
Mary Walsh says
What type and size rice do you use?