Simple Mushroom Rice - One Pot Rice Recipe
Mushroom Rice is a simple one-pot dish prepared with mushrooms, onion, garlic, and fresh herbs in less than 30 minutes. This recipe works for both white and brown rice.
Servings: 4
Calories: 243kcal
Equipment
- Pot
Ingredients
- 2 tablespoon Butter olive oil for vegan version
- 8 Mushrooms sliced
- 1 Onion small chopped
- 3 Garlic cloves finely chopped
- 1 cup Rice basmati or long-grain rice
- 2 cups Water or any broth
- 1 to 2 tablespoon Parsley cilantro chopped
- Salt to taste
- Pepper powder to taste
- 3 tablespoon Parmesan or Swiss cheese optional.
Instructions
- Heat butter in a pan on medium heat. Once the butter melts, add the onion and garlic and saute until the onion becomes translucent.2 tablespoon Butter, 1 Onion, 3 Garlic cloves
- Add the sliced mushroom and cook for 3 to 5 minutes or until the mushroom develops some color.8 Mushrooms
- Add the rice and saute it for 1 to 2 minutes.1 cup Rice
- Add the water, herbs, salt, and pepper and mix well.2 cups Water or any broth, 1 to 2 tablespoon Parsley, Salt, Pepper powder
- Once this comes to a boil, cover with a lid and simmer for 15 minutes or until the liquid is absorbed and the rice is cooked. Switch off the flame.
- Keep this covered for 5 minutes.
- Now add the cheese only if needed and fluff the rice.3 tablespoon Parmesan or Swiss cheese
Instant pot mushroom rice
- Turn on the SAUTE mode of your IP. Once hot, add onion and garlic and saute until translucent.
- Add the mushrooms and saute till it turns slightly golden.
- Add 1 ½ cups of water and deglaze the bottom.
- Add the rice, parsley, salt and mix.
- Cancel SAUTE. Close the lid with the valve in a sealed position. Pressure cook on high for 5 minutes. Let the pressure release naturally for 10 minutes. Release any pressure manually after that.
- Add the cheese and fluff the rice. Serve and enjoy.
Video
Notes
- I have kept this recipe super simple because I love the flavor of mushrooms. If desired, you can add parmesan, bacon, green peas, spinach, or green onions.
- Always wash the rice and soak it for 15 minutes if you have time before cooking.
- Serve mushroom rice with shrimp, baked chicken, beef, casseroles, roasted vegetables, or salad.
- Leftover rice can be stored in the refrigerator for five days or in the freezer for up to three months. Reheat in the microwave with a splash of water.
- You can even substitute onions with spring onions.
- Dried herbs like parsley or basil can be used instead of fresh ones.
- You can add up to ¼ cup of butter. The more the butter, the rich and tastier the dish.
- If you like a bit of heat, add pepper flakes or chopped chilies along with onions.
Nutrition
Calories: 243kcal | Carbohydrates: 42g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 51mg | Potassium: 237mg | Fiber: 2g | Sugar: 2g | Vitamin A: 260IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 1mg