Damn Delicious

One Pot Mushroom Rice

Easy peasy mushroom rice made in one pot. Really! Even the rice gets cooked right in! It’s so creamy and packed with so much flavor!

One Pot Mushroom Rice - Easy peasy mushroom rice made in one pot. Really! Even the rice gets cooked right in! It's so creamy and packed with so much flavor!

Guys, I’m in heaven.

Seriously. This rice is just everything, from flavors, to ease, to taste.

And it comes together in one. single. pot.

I kid you not – the uncooked rice gets cooked right in, letting all that mushroom juice soak right into that creamy glory, without any heavy cream or milk.

Amazing, right?

But don’t be fooled by the 50-minute cook time. Brown rice takes 40-45 minutes to cook through, and the prep time here is less than 10 minutes. I promise.

Now you can serve this as a side dish for all of your meals, but I actually just had this for lunch. By itself. With an extra serving.

No wait. Two extra servings. With crusty bread. And it was honestly one of the best lunches I have ever had.

One Pot Mushroom Rice

Easy peasy mushroom rice made in one pot. Really! Even the rice gets cooked right in! It’s so creamy and packed with so much flavor!

10 minutes50 minutes

Ingredients:

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 pound cremini mushrooms, thinly sliced
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 3/4 cup brown rice
  • 1 1/2 cups vegetable broth
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped fresh chives

Directions:

  1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until translucent, about 2-3 minutes.
  2. Stir in mushrooms, Worcestershire and thyme and cook, stirring occasionally, until mushrooms are tender and browned, about 5-6 minutes; season with salt and pepper, to taste.
  3. Stir in brown rice and vegetable broth. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 40-45 minutes. Stir in butter until melted, about 1 minute.
  4. Serve immediately, garnished with chives, if desired.

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Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 179.6 Calories from Fat 64.8
% Daily Value*
Total Fat 7.2g 11%
Saturated Fat 3.0g 15%
Trans Fat 0.2g
Cholesterol 10.2mg 3%
Sodium 41.6mg 2%
Total Carbohydrate 25.2g 8%
Dietary Fiber 1.8g 7%
Sugars 2.8g
Protein 5.3g 11%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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188 comments

  1. Rated 5 out of 5

    Fabulous, made this for dinner last night. The only change I made was to use beef broth instead of vegetable. Didn’t have on hand.  Husband LOVED it!! Thank you, great recipe!
    Sue

  2. What can be used to substitute the Worcestershire sauce?

  3. Recipe should really specify Jasmine Brown rice that takes about 45 minutes to cook through, otherwise, this is very tasty as main with some crusty bread or side portion with flaky white fish. Very filling and a repeat recipe in my home . We aren’t vegetarian so a hearty meatless meal is awesome! Will make again and again

  4. Rated 5 out of 5

    The flavor of this dish really is amazing, so if you love mushrooms you must make this!  I would agree with many reviewers that 12 oz of liquid is not nearly enough for 3/4 cup of brown rice…long grain that is.  I think that is the problem here with why some people were able to follow the recipe and get great results and others were not.  There are so many varieties of rice and “brown rice” could mean different things.  You just need to figure out how much liquid for the specific type of rice you are using.  Also important to use a heavy pot.  I used a dutch oven on lowest setting of my gas stove and no problems with burning.  A dutch oven also creates the best fond to be scraped up after the broth is added, which really intensifies the flavor.

  5. Rated 5 out of 5

    I really enjoyed this dish. It was simple and good. I used basmati rice and cooked it for about 20 minutes and it turned out great. Thanks for sharing this nice recipe.

  6. Rated 5 out of 5

    I made this tonight and it was so flavorful! My rice cooked in only about 10 minutes, I used white basmati rice. It seems there is a wide variance in cook times for different types of rice.

    I didn’t have crimini mushrooms so I used a mix of baby portabella and shitake. I paired this with some beef short ribs I made in the crockpot for me and my fiancee’s anniversary dinner! So good!!

  7. Rated 5 out of 5

    I made this on the stove last night-big hit! Didn’t have vegitable broth so I used water and calrose rice. I eyed all the ingredients, no exact measurements and it came out so flavorful! My kids ate it up and asked for seconds.

  8. Rated 5 out of 5

    I made this in my rice cooker, from sauté to cooked in about 35 minutes with white basamati. My new favorite rice. 

  9. Tried this and it does taste amazing!  Maybe because of store brand rice? But I had to cook this for two hours once I added rice, and the rice is still undercooked by a bit.  After 20 minutes I noticed my two cups of vegetable broth was gone so I added two cups of water, 10 minutes late I added another cup of water and half of vegetable broth, 10 minutes late I added two cups of water…. by the end I had had cooked everything at medium heat heat for two hours and added a total of 11 cups of liquid (varied between water, broth and worschtershire?(sp?) and the rice is still crunchy, so just in case, don’t get store brand rice!!!  If you do, prepare for at least an hour and half to two hours of cook time, well worth it, but a bit more maintenance so you don’t scorch the pot!

  10. Hi,

    I have brown basmati rice (tida brand I think) that cooks for 25 min as per package. What shall I do? 🙂

  11. Rated 5 out of 5

    Absolutely delicious!!! Such an easy recipe with incredibly professional results! Followed the recipe ingredients and measurements. Everyone loved it, even my son who doesn’t like brown rice! Thank you for sharing!!!

  12. Hi, This looks fantastic and perfect for my meal.  I am having a huge group of 18 people.  Is it safe to triple this recipe or do I need to adjust some of the quantities.  Any advice is appreciated.

  13. Rated 5 out of 5

    Excellent dish. I have fresh Jersey peas and a little Asagio cheese to the recipe and it was bangin. Definitely will be making this again. Thanks for sharing this recipe!

  14. Rated 5 out of 5

    It was amazing I used instant rice so it only took about 15mins for it to cook and I added about 2 tablespoons heavy cream and 1/4 cup parmesan cheese at the end instead of butter made it super creamy.

  15. Rated 5 out of 5

    Amazing! I impressed myself this came out SO good. Used your measurements exactly. I just used white rice instead of brown and took your suggestion of cooking for 20 minutes. It was perfect for me – rice was cooked. I didn’t need to add any additional liquid. Thank you! Definitely adding to my “recipes I didn’t mess up so cook again” list. 

  16. What is serving size?

  17. Rated 5 out of 5

    Easy to make. I didn’t trust the recipe and added more broth. A mistake! My rice was overcooked. But it still tastes great. Will make it again and resist the temptation to add more liquid.

  18. Rated 5 out of 5

    Made this tonight and it is delicious.

  19. Rated 5 out of 5

    So yummy! I read all the reviews before I made it and here’s my modification. It turned out great! I used 1 cup white rice and 2 cups chicken stock to start, followed rest of recipe per above. I checked the dutch oven after 15 min. and the rice was really sticking to bottom, but it was still al dente, so I added about 1/4 cup stock, stir, go 5 more minutes. Did that twice and everything turned out perfect. Served with pork tenderloin and a nice Syrah. Can’t wait to try variations on this base. Perfect meal for this time of year. Thank you for the great recipe!

  20. I used white rice and it took 1.5litres of stock. it was at the lowest heat on the smallest ring. we use a gas cooker. and we had to stir it a lot.

    my carer and me tried it yesterday and loved it, and we are both picky eaters.

  21. These measurements are completely off. I followed the receipe exactly as listed and all I got was burnt and half cooked rice. Please adjust this recipe 

  22. HI ,  I tried the recipe this evening using a heavy le creuset dutch oven. You cannot leave the rice unattended it will and does burn. I followed the directions brought rice/broth to a boil, turned down heat to low simmer. I let it cook to continue my dinner prep and I could smell the rice burning within the first 15 minutes. Really frustrating. Also 1 1/2 cups of broth is insufficient, you will need to add 3-4 cups.

    • Oh no – what a bummer! I’ve made this in my Le Creuset Dutch oven as well (as pictured) without any of these issues! I’m worried your heat source was set too high. 🙁

      • in ml/l how much is 1 1/2 cups?
        I had to use 1.5l and my brothers friend is a chef it took him 2l of the broth.
        we both used white rice, followed exactly what you said, had it on the lowest ring on lowest heat. I have gas cooker the chef has an electric one.
        I don’t understand why there are such differences between me you and the chef, and why so many have the same issue as us.

  23. I made this last night with the only differences being I used white rice and a bit more liquid to reach the consistency of rice desired. It is creamy with great mushroom flavor and satisfying texture. Rissoto-like without all the stirring. Yummy recipe.

  24. I made this tonight with the regular 2:1 liquid to rice ratio. Increased rice to 1 cup, and used 2 cups of chicken stock. All liquid was absorbed and rice was tender in about 25-30 minutes. Delicious!

  25. I’m not really into rice but when I read what said about the rice soaking up the mushroom juices I just had to make your rice recipe. All I can say is wow. Love your site.

  26. I would love to try this with quinoa. Do you have an idea of how much uncooked quinoa to use and the adjusted cooking time? This sounds so yummy!

  27. I was about to give up on veganism because nothing was hitting the spot or giving me any kind of enjoyment while eating……..until now! This has all those warm, filling flavors I have been missing, and then some! I am putting serious consideration into eating this daily from now on.

  28. Wonderful way to cook rice and anything you want to add!!!! I have made this with several variations and it is
    always delicious and easy! Substitute (or add) a can of drained/rinsed beans, a different vegetable, different
    broth, different seasonings, etc., but keep the method the same…works perfectly. I used ground turkey, peas,
    black beans, Rotel tomatoes, salsa, and other substitutes for the mushrooms and always used brown rice because I prefer it, so the other steps were the same. To me, the secret ingredient is the 2T of butter added at the end….how could it not be delicious?? Different cheeses, too, so how could you fail? Just cook the rice till it’s done, however long it takes–not a
    problem. A loose-fitting lid could be the problem with hard rice….. It’s worth continuing to try this recipe/method until
    you get it right because it is so versatile! Thank you!!

  29. This was delicious. I didn’t change a thing. It was perfect. Thanks, Chungah, for another perfect recipe!

  30. This was delicious. I made it exactly as written. If I’d paid $20 for this at a fancy restaurant, I’d have thought I got my money’s worth. Some comments said there’s not enough liquid in the recipe, but it came out perfect for me.

  31. Why do you add butter ? And do you? I’m just trying to cut out fat

  32. Great dish! Made for lunch today and used Oyster sauce and champignon mushroom instead. Already on my to-go recipes. Thank you!!

  33. Made this tonite! Served with pork medallions wrapped in bacon, with mango chutney. It turned out perfect!
    After I sautéd the onion and garlic and mushrooms, I added the rice and sauté the rice for a few minutes, before adding chicken broth, brought to a boil, added the lid and Cooked on low for 40 minutes and then turned off the heat, but just let it
    sit for about and hour. Did not lift the lid!!!!!!, when pork was ready, the rice was just the right texture, Did not add butter, It was plenty moist.

  34. Can this be made in an instant pot? Sounds great.

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  35. Hi Chungah!
    Can I use button mushrooms? Thanks 

  36. I made this tonight with wild mushrooms, soy sauce and vegan butter for an awesome vegan dinner, thank you! 

  37.  I just wanted to say I made this recipe tonight for me and my boyfriend, and it was absolutely delicious. Thank you so much for the recipe! 

  38. what’s considered a serving size? it says  that it serves 6 but what is the portion size?

  39. Sounds yummy. I think i will make this. My husband and I love mushrooms. Can I use soy sauce instead of Worcester Sauce . I don’t have that sauce.
    Thanks .

  40. I’m confused about the Rice… is 3 to 4 cups or 3 quarter cup? It seems So little.. 

  41. Thanks for the recipe, enjoyed this a lot! I made this as an entree not a side. With that in mind, next time I think I will double the rice and broth. This is super rich and the rice to mushroom ratio is about 1:1, great for a side but as a meal I’d prefer to spread the flavor a little further with more rice.

  42. I made something kind of like this on my last camping trip in my dutch oven. It was chicken and rice with shiitake mushrooms. The shiitake mushrooms were the crown of the dish. Soaking up all the flavors. we also forgot to bring any spices with us like salt or pepper. Which I feel would have really set things off. But never the less still tasty.

    1 cup rice
    2 cup water
    4 large table spoons powdered chicken bouillon
    4 chicken thighs *bonelesss
    1 package of dried shiitake mushrooms 1 oz bag

    pre-soak mushrooms in a small amount of water to re-hydrate and set aside.

    Braise chicken with a 2 table spoon of chicken bouillon in 2 cups water until cooked.
    add 1 cup dry rice to cooked chicken and broth. add re-hydrated shiitake mushrooms and 2 table spoons of dry bouillon.

    Cook all together in closed dutch oven. cook time about 30min or until rice is done.

    again mine was made by a camp fire so I can’t tell you exact temp.

  43. Unfortunately, this did not work out at all. It turned into a soup with extremely al dente rice. I followed all measurements exactly, and ingredients. Definitely not enough rice/too much liquid.

  44. # VEGANS… Worcestershire sauce contains anchovies or fish sauce !

  45. I just made this and it turned out so great! I added a bit of parmesan at the end and it tastes exactly like risotto without the cream! It was also super easy to make and while the rice was simmering, I was able to get other things done!

  46. Loved this recipe!!!   I’m vegan so used veg oil… threw in a can of rinsed and drained black beans…. white rice instead of brown… omggggg soooo good!!!

  47. I wonder if you could sear chicken thighs and lay on top and do the cooking in the oven?
    Anyone tried it?  Bring to a boil then add chicken and cover?

  48. This looks delicious.   Thank you for developing a recipe using Brown rice and vegetable broth . And for not using minute rice garbage,  no nutrition.

  49. Can I substitute soy sauce for the wostershire? Or what can I use to make this vegetarian friendly? I use many of your recipes and I love them! 

  50. I don’t know where it went wrong, but it was no where near cooked at 45 minutes. It took more than an hour and a half and more than double the broth (to keep it from sticking). It was tasty though, just not ready in time to eat with the main course.

  51. Made this with canned mushrooms since I didn’t have fresh mushrooms and used frozen peas.  Putting my smothered onion gravy pork chops next to this….

  52. Made this with organic beef stock cause I bought by mistake instead of veggie stock but it was delicious!! The beef flavor goes perfectly with the mushrooms. This is a pretty healthy recipe too! My new favorite!

  53. Could I add a bit of cream for richness??

  54. I used chicken stock and marsalla..wine instead of Worcester shire I cooked bite size chicken breast in with the rice and wilted baby spinach in at the end it was delicious

  55. Made this tonight and it was excellent – my boyfriend, who doesn’t eat rice, loved it! Recipe was easy and the results, very satisfying. I wonder if the other reviewers who said their rice got crispy, or they needed more liquid, was because they took the lid off the cooking pot too often to check it, and therefore it let out all the good moisture and heat? I love all your recipes and many of them are my staple go-to recipes!

  56. Hi, what can I use if I don’t have worstechiere sauce? 

  57. I am making this right now and it smells amazing!!!

  58. I followed the recipe exactly but ended up with al denté rice. I’d say to up the liquid on this one (I ended up adding water to the chicken/bone broth mixture) and it should turn out better.

  59. Hi Chungah! I’m looking for a good rice dish to pair with your *awesome* Thai Salmon recipe–would the mushroom flavors here compliment or conflict with that recipe? Thanks for the great site–everything I’ve ever tried here is fantastic!! All the best…

  60. Made this tonight with white rice and it was very yummy! Risotto like, without all the trouble of standing over the stove the whole time. 

  61. I just made this in my Instant pot pressure cooker, however I used one cup of rice and only 1 .25 cups of broth. Cooked for 22 minutes. Delish.

  62. Hi, this looks delicious! Could I make it in a rice cooker?

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  63. This is an awesome side dish for chicken divan. Made it first time last night for my company of 8 and got rave reviews. 

  64. Can I use brown basmati rice?

  65. What do you think of putting everything in a crockpot? 

    • Unfortunately, it is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide. Hope that helps!

    • I’ve done both crockpot and stovetop. Both were delicious, but the crockpot was so much less trouble.

      I overcooked the rice in the crockpot, so the texture was like rice pudding.

      Here’s what I did: 3 hours on high, then let it sit for 2 hours (because I wasn’t home), and I had tripled the recipe (which meant there was a lot of heat trapped in there after the crockpot turned itself off). All together — too much, yet we ate it all.

      I put it in 1 cup serving containers and left some in the refrigerator and froze some. Even overcooked, it was popular enough that I made it again 3 weeks later.

  66. Im vegan, is it possible to just leave out the butter? This recipe looks amazing, I can’t wait to try it!

  67. I was thinking about adding some ground beef to make it a meal. Can I add with the mushrooms and everything to cook all together?

  68. I want to use white rice as well since that is what i have on hand. People seem to think that more liquid is needed. Usually it’s a 1 C rice to 2 C water ratio. I am not understanding then why 3/4 rice to 1.5 C liquid is not enough? Any suggestions from anyone as to what i should do from the start pertaining to liquid? Thanks in advance 🙂

    • There will be excess liquid from the mushrooms, but as always, please use your best judgment to suit your preferences. That’s the beauty of home cooking, right?

  69. Can I use canned mushrooms

    • Claire, this is really best using fresh mushrooms but as always, please use your best judgment regarding substitutions.

  70. could you make this with cauliflower rice?

  71. This is SO YUMMY!!!! I’ve made it twice this week because my hubby and I absolutely LOVED it! It’s so creamy and delicious and wonderful!!! Thank you so much for the recipe!!! 🙂

  72. This was easy to make!  I used white mushrooms and basmati rice that I had on hand.  It does taste creamy!
    I did  have to add more broth partway through to ensure the rice was cooked.  I will be making this again and trying it with cremini mushrooms. 

  73. Wow! I will for sure try this recipe as I love anything with mushrooms. Also, Chungah, I introduced my 22 year college son to Dam Delicious and he loves it, simple and amazing recipes enough for him. He just made the Bang Bang Chicken and and said it was the bomb. Thank you so much.

  74. This sounds really good.  I think this would adapt well to a pressure cooker to cut down the cooking time.  I have mushrooms I want to use up and leftover brown rice I want to adapt.

  75. SOMETHING WENT REALLY WRONG WITH MINE. THE RICE WAS CRUNCHY AND I FOLLOWED IT EXACTLY. MAYBE IT WAS THE RICE. I EVEN EXTENDED THE COOKING TIME BY A LOT. STILL NO LUCK:( EPIC FAIL 🙁 I CANT FIGURE OUT WHAT I DID WRONG.

  76. What is the size of each serving? It serves 6, but is there an actual measurement for each serving? I weigh all portions, and would love to try this!

  77. This tasted great, but a lot of the rice crisped and stuck to the bottom of the pot. Are you supposed to stir while it’s cooking?

    • You should not have to stir it – perhaps the heat source was set too high and/or there wasn’t enough liquid to begin with?

  78. Delish! Family loved it, thank you!

  79. Making this right now. I added chopped jalapeños.

  80. I LOVE this recipe!  Its so good I dream about it and can’t wait to make it for my friends & family.  Then again, I haven’t found one of you’re recipes I don’t like 🙂  Keep up the good cooking Chungah!

  81. This was delicious! I didn’t have any Worcestershire sauce so I subbed low sodium soy sauce and apple vinegar. Hubby asked if it was filled with cream and butter. 🙂 
    I am making it again this week for dinner! Thank you for the great recipe. 

  82. I want to make this right now but I only have beef broth and chicken broth. Would either of those work? Or will it throw off the taste. I’m leaning towards chicken broth cuz I’m going to serve it with chicken breast

  83. Made this with white rice and used the liquid measurements as listed in the recipe. It was not enough liquid so I added another 8 oz and continues to cool and it was still al dente.

  84. Hi Chungah,

    This looks delicious! I like your lunch idea for this recipe. Do you have any suggestions for a protein that can be thrown in and still keep the dish just as amazing?

    Love your blog!

    Thank you!

  85. This looks sooooo super yummy. Would love to try this just now! One question: am I right that 6 servings are meant as a side dish?
    Thanks so much and regards from Munich 🙂 Stefanie

  86. does it store well overnight if refrigerated? i plan to make it the night before. 

  87. Could I use white rice if that’s what I have on hand?

  88. I tried this tonight and it was delicious! Had to keep myself from reaching for a second portion.

    I really liked how you used to have nutritional information for your recipes. Any chance of bringing that back?

    • Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.

  89. I added some shredded chicken and topped with a sunny side up .It was wonderful! Now my hubby is asking if he can have this for dinner everyday! 😀
    Thanks for the wonderful recipe!

  90. I made this for dinner last night and it was great!  My recipe turned out much darker than yours and I used Minute Rice brown rice, so it was ready in about 20 minutes.  Will definitely make again!

  91. I would like to try this as it sounds amazing, but will be trying it in my electric pressure cooker to reduce the cooking time (10 minutes for long grain brown rice according to my cooking chart), the rest can be done exactly as instructed. Has anyone tried it that was or does anyone have any suggestions before I try this version?

  92. Made this last night and was delicious but the brown rice I used turned out al dente. Did you use a long, medium or short grain brown rice?

  93. Pinning right this very minute!!! I love one pot meals and this one look amazing!

  94. This rice looks great, so I’ll make this Saturday. Thanks for sharing the recipe.

  95. Cliche but have to say looks Damn Delicious !! Two of our favorite food choices. I’m making this recipe on the weekend. Thanks for sharing

  96. This looks like such an easy and yummy side dish. Love that it is free of milk/cream!

  97. Can I use white rice, as my grandchildren are not into brown rice?

  98. Take that, risotto!
    This looks great, I’ll be making it soon.
    I’ve used a lot of your recipes, it’s my go-to site for figuring out what to cook!

  99. Can I fix this minus the wortestershire sauce?

  100. Wow, this looks damn delicious, LOL. My son who dislikes mushrooms has moved out…so it’s mushrooms wherever and whenever now.

  101. Wonder how many calories – sounds delicious though

  102. How can I adapt recipe and be able to use my rice cooker?
    Thanks.

    • Unfortunately, without further recipe testing, I cannot answer with certainty. Please use your best judgment.

    • Try cooking rice in steamer. Cook rest of ingredients in sauce pan, then add rice to liquid ingredients. Or just use pan this one.

    • I think the best way to do this in a rice cooker would be follow steps 1 and 2 as written then transfer everything to the rice cooker and let the rice cook there.

  103. Yum yum yum YUM!! I love mushrooms! I will have to make this soon!!

  104. Could you substitute the rice for quinoa?

  105. Can we use Portobello Mushrooms??

  106. Also since my husband loves rice and peas together I’ll add peas to his portion/s – maybe some to mine too!!!!

  107. Oh YUMMY!!! I love rice and mushrooms together. This sounds so delicious. I’ll be making this recipe this weekend with meatloaf. Thanks so much!!!

  108. Can I use white rice?

    • Yes, absolutely! But cooking time will be significantly reduced, about 20-25 minutes.

      • Question re cooking time and use of white rice:  is the time reduced by 20-25 minutes or is the actual cooking time 20-25 minutes.  Thank you for clarification.

        • The actual cooking time for white rice is 20-25 minutes. But as always, please use your best judgment regarding substitutions and modifications.

          • If using white rice does the sodium content change?

          • Hi Tori! Nutritional information is actually provided only for select and new recipes at this time and does not account for substitutions. I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to see if any of the numbers change. Hope that helps!

  109. You had me at mushrooms 😉 Which is great because I’m the only one who will eat them and won’t have to share.

  110. Thank you.

  111. Yum! And I just might have to add Parmesan cheese just before eating!

  112. You’ve got me drooling!! This rice looks so good!

    • I am looking for comments from people who have acutally cooked the recipe. All of the “This looks soooo good” comments are very nice but not really helpful. Could you all perhaps refrain from commenting until you have acutally cooked a recipe? Thank you!

      • Lol, I’m with you – I’d love to see some actual reviews and/or comments from folks who’ve actually made the recipe…

      • Hi! This might be a bit late but I made this tonight and it is legit very delicious. I added about a cup of broccoli to up my vegetable intake and used wild rice since that is what I had on hand. The only thing is the portions says it is 6 servings but that must be as a side not as a main dish. I think it would serve about 3 as your only item for that meal.

        I hope this helps! The recipe was really easy to follow and came out really good. I think you could add some chicken cooked separately to help balance the macro content of the meal.

      • I made this awhile back and it was really good. I made it as is except i just used a pinch of thyme as i am not a fan of it.

      • Hi, I have just cooked this dish and let me tell you as nice as this dish is 1.5 cups of broth is nowhere near enough to cook the rice. you willed at least 4 cups of water (broth) to make this work. 22.06.2018 
        .