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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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.
Made this tonight and it is delicious.
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!
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.
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
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.
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.
Awesome!
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!
Thanks for sharing!
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.
So great to hear!
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!
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
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.
That’s so awesome to hear!
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!!
I am making this for a second time because we loved it so much. We found mushroom broth at rhe store so we used that for the liquid and it really drives that umami mushroom flavour home. Served with pork chops done in the slowcooker just amazing
This was delicious. I didn’t change a thing. It was perfect. Thanks, Chungah, for another perfect recipe!
Thank you so much Kay!
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.
Why do you add butter ? And do you? I’m just trying to cut out fat
The butter enhances the flavor of the dish (of course!) but you can certainly omit if you prefer.
Great dish! Made for lunch today and used Oyster sauce and champignon mushroom instead. Already on my to-go recipes. Thank you!!
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.
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.
Hi Chungah!
Can I use button mushrooms? Thanks
Yes, of course!
I made this tonight with wild mushrooms, soy sauce and vegan butter for an awesome vegan dinner, thank you!