One Pot Mushroom Rice | Aline Made

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One Pot Mushroom Rice is your new favorite way to cook rice and mushrooms. With rich flavors and just one pot, this recipe is a keeper that makes your clean-up a breeze.

One Pot Mushroom Rice in a bowl garnished with parsley
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Looking for a flavorful, time-saving, and vegan dish that won’t leave you with a mountain of dishes to wash? One Pot Mushroom Rice is the answer! This recipe combines the earthy goodness of mushrooms with rice to create a dish that’s not only scrumptious but also easy to prepare. In this blog post, we’ll take you through the steps to make this delightful meal and explore its variations.

One Pot means just what it sounds like: you only need one pot for the entire preparation – a time-saving and practical solution for stress-free cooking with minimal cleanup! Perfect for a weeknight dinner or fabulous side dish.

macro shot of mushroom rice

Why You Will Love This Recipe

  • DELICIOUS – The parboiled long-grain rice provides a satisfying bite, perfectly complementing the juicy mushrooms.
  • QUICK & EASY – With minimal ingredients and straightforward preparation, this mushroom rice recipe is a go-to for busy days. It gets to the table in no time.
  • ONE POT – As the name suggests, you only need one pot for the entire preparation, reducing both cooking time and post-meal cleanup. No need to juggle multiple pans!
  • VEGANFRIENDLY – This dish is completely plant-based, making it an excellent choice for vegans and vegetarians.

If you’re wondering how this dish differs from mushroom risotto, we’ve got you covered. Here are the key distinctions:

  • Faster Preparation: Mushroom risotto typically requires a longer cooking time compared to our One Pot Mushroom Rice, making the latter ideal for quick meals. Plus, you won’t need to constantly stir it while cooking. Just cover the pot and let it simmer.
  • Nice Bite: The long-grain rice retains its pleasant bite, while risotto rice tends to have a softer texture.
  • Foolproof: Even if you accidentally cook it a bit longer, your One Pot Mushroom Rice won’t turn mushy, unlike improperly cooked risotto.
One Pot Mushroom Rice served in a bowl

See recipe card for quantities.

  • Rice – Parboiled long-grain rice cooks quickly and gives the dish a great texture.
  • Mushrooms – I love making mushroom rice with cremini mushrooms, but feel free to use different types of mushrooms and mix them to your liking. Button mushrooms, oyster mushrooms, shiitake mushrooms, porcini, or chanterelles work well.
  • Onion & Garlic – Add an extra dimension of flavor to the dish. You can use shallots instead of yellow onions.
  • Vegetable Broth – Is used to cook the rice. It enhances the flavor compared to using just water.
  • Green Onion & Parsley – These finely chopped herbs add extra aroma and are perfect for garnishing. Use only the green part of the scallions; you can use the white part for salad dressings or finely chop and sauté it with the onion and garlic.
  • Olive Oil – Or butter.
  • Salt & Black Pepper – For Seasoning.
One Pot Mushroom Rice Ingredients

Visual Step-by-Step Instructions

This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner!

Wash, clean, and slice the mushrooms into thick slices. Heat olive oil in a large pot. Add minced onion and garlic, sauté for 3 minutes, stirring occasionally. Add the mushrooms to the pan and sauté over high heat for another 8-10 minutes. → The released mushroom liquid should have completely evaporated. Add rice and sauté for another minute.

One Pot Mushroom Rice Recipe Step 1-4

Deglaze with vegetable broth, pop on the lid, and let it simmer for 15-20 minutes over low heat, until the rice reaches the desired texture. Season to taste with salt and pepper. Garnish with chopped green onions and parsley. Enjoy!

One Pot Mushroom Rice Recipe Step 5-6

Variations

  • Creamy – Make it extra creamy by stirring in some butter or cashew cream at the end.
  • Cheesy – For a delightful cheesy touch, serve the rice with grated cheese (I love it with Parmesan cheese).
  • Brown Rice – Replace the parboiled long-grain rice with brown rice for more nutrients and to keep you feeling full longer. → Remember that brown rice typically requires a longer cooking time and more liquid than white rice, so adjust accordingly.
  • Herbs – Elevate the dish with fresh herbs like thyme or rosemary. If you like, you can also use a dried Italian herb blend.
  • Nutty – Toast some chopped nuts, like almonds or cashews, and sprinkle them over the dish for a crispy texture and added flavor.
  • Citrusy – A splash of lemon juice or lemon zest can give the dish a refreshing touch.
  • Protein – You can incorporate tofu cubes, tempeh, or seitan into the dish to boost its protein content.

Storage Instructions

Store leftovers in an airtight container in the refrigerator. It stays fresh for up to 2 days. Reheat in a microwave or pan with a splash of water!

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📖 Recipe

One Pot Mushroom Rice in a bowl garnished with parsley

One Pot Mushroom Rice

One Pot Mushroom Rice is your new favorite way to cook rice and mushrooms. With rich flavors and just one pot, this recipe is a keeper that makes your clean-up a breeze.

Click on the stars to leave a vote!

Prep Time :5 minutes

Cook Time :30 minutes

Total Time :35 minutes

Servings : 4

Calories : 639kcal

  • Heat olive oil in a large pot. Add minced onion and garlic, sauté for 3 minutes, stirring occasionally.

  • Wash, clean, and slice the mushrooms into thick slices. Add them to the pan and sauté over high heat for another 8-10 minutes. → The released mushroom liquid should have completely evaporated.

  • Add rice and sauté for another minute.

  • Deglaze with vegetable broth, pop on the lid, and let it simmer for 15-20 minutes over low heat, until the rice reaches the desired texture.

  • Season to taste with salt and pepper. Garnish with chopped green onions and parsley. Enjoy!

Store leftovers in an airtight container in the refrigerator. It stays fresh for up to 2 days.
Reheat in a microwave or pan with a splash of water!

Calories: 639kcal | Carbohydrates: 91g | Protein: 12g | Fat: 26g | Saturated Fat: 14g | Sodium: 1068mg | Potassium: 741mg | Fiber: 4g | Sugar: 9g | Vitamin A: 510IU | Vitamin C: 12.2mg | Calcium: 56mg | Iron: 1.7mg



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