Description
One Pot Mushroom Rice – A quick and comforting dish packed with savory mushrooms and fragrant rice. Perfect for busy weeknights!
Ingredients
Scale
- 1½ cups (300g) long-grain white rice, thoroughly rinsed
- 1 lb (450g) mixed mushrooms (cremini, shiitake, button), sliced
- 3 tablespoons (45ml) olive oil or butter
- 1 medium onion (about 1 cup/150g), finely diced
- 3–4 garlic cloves (12g), minced
- 3 cups (720ml) vegetable or chicken broth
- 2 tablespoons (30ml) soy sauce or tamari
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- ½ teaspoon black pepper
- ¼ cup chopped fresh parsley for garnish
- Salt to taste
Instructions
- Step 1: Prepare the mushrooms Start by cleaning your mushrooms. Rather than rinsing under water (which makes them soggy), gently wipe them with a damp paper towel. Slice them uniformly, about ¼-inch thick, ensuring even cooking. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat until shimmering. Add the mushrooms in a single layer, working in batches if necessary, and let them cook undisturbed for 3-4 minutes until golden brown on one side. Toss and continue cooking until golden all over, about 5-7 minutes total. They’ll release moisture first, then begin to caramelize—this process builds the foundation of flavor for your One Pot Mushroom Rice.
- Step 2: Build the flavor base Reduce heat to medium and add the remaining tablespoon of oil along with the diced onions to the mushrooms. Sauté for 3-4 minutes until translucent and starting to soften. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it. Stir in the dried thyme, crushing it between your fingers as you add it to release more flavor. Season with black pepper and a pinch of salt, remembering that your broth will add more saltiness later.
- Step 3: Add rice and liquid Add the rinsed rice to the pot, stirring to coat each grain with the flavorful oil and vegetable mixture. This brief toasting helps maintain the rice’s structure during cooking. Pour in the broth and soy sauce, using a wooden spoon to scrape up any browned bits from the bottom of the pot—these contain concentrated flavor. Bring the mixture to a boil, then immediately reduce the heat to the lowest setting. Cover with a tight-fitting lid.
- Step 4: Cook and rest Allow your mushroom rice one-pot dish to simmer gently for about 18-20 minutes without lifting the lid. This creates the perfect steaming environment. After the time is up, remove the pot from heat and let it stand, still covered, for another 10 minutes. This resting period allows the rice to finish absorbing any remaining liquid and helps the flavors meld beautifully. Finally, fluff the rice gently with a fork, taste for seasoning, and fold in most of the chopped parsley, reserving some for garnish.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 298 kcal per serving
- Sugar: 2g
- Sodium: 682mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg