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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I am making this right now and it smells amazing!!!
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.
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…
Yes, what a great idea!
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.
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.
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.
This is an awesome side dish for chicken divan. Made it first time last night for my company of 8 and got rave reviews.
Can I use brown basmati rice?
Yes, but cooking time will have to be adjusted as needed.
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.
Im vegan, is it possible to just leave out the butter? This recipe looks amazing, I can’t wait to try it!
Yes, absolutely.
You can buy Vegan butter, but that is just a mixture of oils. I use grapeseed oil generously (maybe 1/4 cup) when sauteing and save the Vegan butter for when I need butter texture. It taste very buttery.
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?
Yes, absolutely. What a great idea!
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?
Can I use canned mushrooms
Claire, this is really best using fresh mushrooms but as always, please use your best judgment regarding substitutions.
could you make this with cauliflower rice?
Yes, absolutely. What a great idea!
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!!! 🙂
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.
Was time the same with Basmati rice?
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.
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.
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.
Michelle, what kind of rice did you use?
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!
You would have to divide the full amount by 6 servings to get the serving size. Hope that helps!