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Mushroom Rice

A creamy and earthy one-pan Mushroom Rice dish that's quick to prepare and budget-friendly, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup rice White or brown rice can be used.
  • 2 cups vegetable broth Can be substituted with chicken broth.
  • 2 cups mushrooms, sliced Any variety of mushrooms can be used.
  • 1 whole onion, chopped Yellow or white onions work best.
  • 2 cloves garlic, minced For an extra kick, toast with onion.
  • 2 tablespoons olive oil Can substitute with any cooking oil.
  • to taste Salt Adjust according to preference.
  • to taste Pepper Adjust according to preference.
  • Fresh parsley for garnish Add just before serving.

Method
 

Preparation
  1. In a large pan, heat the olive oil over medium heat.
  2. Add the chopped onion and minced garlic, and sauté until translucent and fragrant.
  3. Toss in the sliced mushrooms and cook until they are nice and browned.
  4. Stir in the rice and toast for about a minute to enhance the flavors.
  5. Pour in the vegetable broth, sprinkle with salt and pepper, and bring to a boil.
  6. Reduce heat, cover, and let it simmer for 15-20 minutes until the rice is tender and most of the liquid is absorbed.
  7. Fluff with a fork, garnish with fresh parsley, and serve warm.

Notes

Store leftover Mushroom Rice in an airtight container in the fridge for 3-4 days or freeze in individual portions for up to 2 months. Reheat in the microwave or stovetop.