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!

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?

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!

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!

One Pot Mushroom Rice

One Pot Mushroom Rice

Yield: 6 servings
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
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!
5 stars (16 ratings)
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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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