Mushroom Rice

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Savory mushroom rice with deep, earthy flavor. Simple, comforting, and the kind of side you end up eating by the spoonful.

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: American

Keyword: mushroom rice, mushroom rice recipe, one pot mushroom rice, rice with mushrooms

Servings: servings

Author: Alyssa Rivers

Ingredients

2 tablespoons olive oil
8 ounces sliced mushrooms I used baby bella
½ cup diced onion
2 teaspoons minced garlic about 2 cloves
2 teaspoons fresh thyme or ½ teaspoon dried thyme
1 tablespoon Worcestershire sauce
salt and pepper to taste
2 tablespoons butter
1 cup long grain white rice
1 ½ cups chicken broth
fresh parsley optional garnish

Instructions

In a medium pot, heat 2 tablespoons olive oil over medium heat. Add 8 ounces sliced mushrooms and ½ cup diced onion. Cook for about 5 minutes, until the onions begin to soften and the mushrooms begin to release some moisture. Then add 2 teaspoons minced garlic, 2 teaspoons fresh thyme, 1 tablespoon Worcestershire sauce, and salt and pepper to taste. Cook for 1-2 more minutes.
Add 2 tablespoons butterand 1 cup long grain white rice to the pot. Stir and cook for 1-2 minutes, letting the rice absorb the liquid from the mushrooms.
Add 1 ½ cups chicken broth and stir, scraping up the brown bits from the bottom of the pan.
Bring to a boil, then turn the heat to low and cover the pot with a lid. Cook for 15 minutes. Turn off the heat and let the rice sit for 5 minutes before fluffing with a fork. Taste and adjust seasonings if needed. Top with fresh parsley if desired and serve.

Notes

Storage & Reheating Instructions

Fridge: Store leftover mushroom rice in an airtight container in the fridge for up to 4 days.
Freezer: Store in a freezer-safe, airtight container in the freezer for up to 2 months.
Reheating: Reheat on the stove or in the microwave until heated through. Add a splash of broth if needed to restore moisture.

Nutrition

QR code

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