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
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 1 pound cremini mushrooms, thinly sliced
- 2 teaspoons Worcestershire sauce
- ½ teaspoon dried thyme
- Kosher salt and freshly ground black pepper, to taste
- ¾ cup brown rice
- 1 ½ cups vegetable broth
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh chives
Instructions
- 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.
- 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.
- 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.
- Serve immediately, garnished with chives, if desired.
Did you make this recipe?
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It needed more liquid. Brown rice never gets done with just double the liquid, you have to triple it. I added more liquid twice, it still burned on the bottom and the rice was hard so I am trying again with rice I cooked ahead.
I want to add rice. Any ideas for how much and when? Thx
Absolutely delicious!! I LOVE one pot dishes! And this was even better warmed up the next day 🙂
Delicious.
I ate it with falafel s
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
What can be used to substitute the Worcestershire sauce?
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
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.
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.
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!!
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.
I made this in my rice cooker, from sauté to cooked in about 35 minutes with white basamati. My new favorite rice.
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!
Hi,
I have brown basmati rice (tida brand I think) that cooks for 25 min as per package. What shall I do? 🙂
The cooking time should stay relatively the same.
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!!!
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.
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
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!
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.
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.
What is serving size?
Debbie, you would have to divide the full amount by 6 servings to get the serving size. Hope that helps!