Looking for a great side dish? Try this delicious and easy mushroom rice recipe.
Seriously try it once and you will be making it over and over again. This one-pot dish that you can eat as a side or as a main dish. Ready to learn how to make mushroom rice? Let’s get started!
Rice is such a delicious side dish. Whether it is cooked, fried or sauteed you can eat rice with just about anything.
This recipe tastes best with fragrant rice. They have a great flavor, cook dry and are long grain. You can best use:
- Basmati rice
- Jasmine rice
- Pandan rice
Usually, I cook rice in a rice cooker but this recipe works really well in a skillet. Take a non-stick skillet to bake the rice this works best.
This recipe is made Paella style so open pan/skillet without using a lid. The liquids slowly evaporate will the rice cooks.
Do not cook the rice on high as it will not get enough time and liquid to cook.
Mushroom rice ingredients
This easy rice recipe takes a limited number of ingredients. Take a look at what you have to put on your grocery shopping list:
- Basmati rice
- Olive oil
- Unsalted (vegan) butter
- Vegetable Broth
- Fresh parsley
How to make mushroom rice
To make this recipe start by chopping the onion and finely mince the garlic. Slice the mushrooms in thin slices.
Heat olive oil in a skillet over high heat. Put the onion in the pan and stir. Then the garlic and stir until soft and translucent.
Now add butter before you add the mushrooms and combine with the onion mixture bake until golden brown.
Then add the uncooked rice to the skillet.
Then add half of the vegetable stock so the rice can absorb the broth. Add the remaining vegetable stock to the skillet.
Bring to the boil and turn the heat down to a medium simmer so you give the rice time to cook. You do not need a lid.
Cook for 15 minutes or until all of the liquids has evaporated. At the end of the cooking time, you can add the sliced scallion and fresh parsley.
Finally, stir the rice when dry and fluff it up. Serve directly.
Should I rinse my Basmati rice?
You can definitely rinse the Basmati rice with warm water to remove the starch before you add it to the skillet.
You rinse the rice to also remove debris that might be in the rice. Rinse in a sieve until the color coming off the rise is clear.
Especially if you are doing these one-pot rice dishes it is advised to rinse. When cooking rice in the rice cooker I always rinse the rice.
However, it is not the end of the World if you forget to rinse the rice and put it into your recipe without rinsing
Other side dishes
If you love rice you can find even more side dish recipes here but you can also find a lot of other great recipes:
- Mexican rice – spicy Tex Mex rice is a great side dish
- Keto fried rice – if you want to eat low carb you can try this keto fried rice made with cauliflower
- Mexican potatoes – the easiest spicy potatoes crisp on the outside and soft on the inside. Made with great seasoning
- Crockpot mashed potatoes – get the most fluffy and soft mashed potatoes you ever tried. Made in your slow cooker
- Mexican fries – oven baked fries seasoned to perfection
I hope you love this mushroom rice recipe as much as I do!
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Looking for a tasty rice side dish? Take a look at this easy mushroom rice recipe. A one-pot recipe with lots of flavor, a little butter and fluffy rice.
- 1 cup basmati or other long grain rice
- 250 g mushrooms, sliced
- 1½ cup vegetable stock/broth
- 2 tablespoons unsalted (vegan) butter
- 1 - 1½ tablespoons olive oil
- ½ small onion, finely diced
- 1 garlic clove, minced
- 1 scallion sliced
- 1 tablespoon fresh parsley, finely diced
- Heat olive oil in a skillet over high heat. Put the diced onion in the pan and stir. Then the minced garlic and stir until soft and translucent
- Add butter before you add the mushrooms and combine with the onion mixture bake until golden brown
- Then add the uncooked rice to the skillet
- Then add half of the vegetable stock so the rice can absorb the broth. Add the remaining vegetable stock to the skillet
- Bring to the boil and turn the heat down to a medium simmer so you give the rice time to cook. You do not need a lid
- Cook for 15 minutes or until all of the liquids has evaporated. At the end of the cooking time, you can add the sliced scallion and fresh parsley
- Stir the rice when dry and fluff it up. Serve immediately
You can wash the Basmati rice with warm water to remove the starch before you add it to the skillet but this is not necessary.
Calories: 191; Fat: 13.3g; Carbs: 17g; Protein: 4.4g;