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.
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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!
what’s considered a serving size? it says that it serves 6 but what is the portion size?
You would have to divide the full amount by 6 servings to get the serving size. Hope that helps!
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 .
Here is a list of possible substitutes you can use – hope that helps!
https://tastessence.com/worcestershire-sauce-substitute
I’m confused about the Rice… is 3 to 4 cups or 3 quarter cup? It seems So little..
The recipe calls for 3/4 cup brown rice. The amount of rice will be almost tripled when cooked.
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.
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.
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.
Oh no – what a bummer! What kind of rice did you use?
# VEGANS… Worcestershire sauce contains anchovies or fish sauce !
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!
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!!!
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?
This looks delicious. Thank you for developing a recipe using Brown rice and vegetable broth . And for not using minute rice garbage, no nutrition.
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!
Yes, you can! 🙂
Alex, You can buy vegan worcteshire sauce. It tastes the same but doesn’t have the anchovies.
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.
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….
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!
Could I add a bit of cream for richness??
Absolutely!
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
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!
Hi, what can I use if I don’t have worstechiere sauce?
You can omit.
made mine with Oyster sauce