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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Can I use white rice, as my grandchildren are not into brown rice?
Yes, absolutely! But cooking time will be significantly reduced, about 20-25 minutes.
Take that, risotto!
This looks great, I’ll be making it soon.
I’ve used a lot of your recipes, it’s my go-to site for figuring out what to cook!
Can I fix this minus the wortestershire sauce?
Of course!
This was good, but I thought the Worcestershire sauce was a little overpowering.
Wow, this looks damn delicious, LOL. My son who dislikes mushrooms has moved out…so it’s mushrooms wherever and whenever now.
Wonder how many calories – sounds delicious though
How can I adapt recipe and be able to use my rice cooker?
Thanks.
Unfortunately, without further recipe testing, I cannot answer with certainty. Please use your best judgment.
Try cooking rice in steamer. Cook rest of ingredients in sauce pan, then add rice to liquid ingredients. Or just use pan this one.
I think the best way to do this in a rice cooker would be follow steps 1 and 2 as written then transfer everything to the rice cooker and let the rice cook there.
Yum yum yum YUM!! I love mushrooms! I will have to make this soon!!
Could you substitute the rice for quinoa?
Yes, but cooking time may need to be adjusted.
Can we use Portobello Mushrooms??
Yes, absolutely!
Also since my husband loves rice and peas together I’ll add peas to his portion/s – maybe some to mine too!!!!
Oh YUMMY!!! I love rice and mushrooms together. This sounds so delicious. I’ll be making this recipe this weekend with meatloaf. Thanks so much!!!
Can I use white rice?
Yes, absolutely! But cooking time will be significantly reduced, about 20-25 minutes.
Question re cooking time and use of white rice: is the time reduced by 20-25 minutes or is the actual cooking time 20-25 minutes. Thank you for clarification.
The actual cooking time for white rice is 20-25 minutes. But as always, please use your best judgment regarding substitutions and modifications.
If using white rice does the sodium content change?
Hi Tori! Nutritional information is actually provided only for select and new recipes at this time and does not account for substitutions. I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to see if any of the numbers change. Hope that helps!
You had me at mushrooms 😉 Which is great because I’m the only one who will eat them and won’t have to share.
Thank you.
Yum! And I just might have to add Parmesan cheese just before eating!
Of course! 🙂
I was kind of thinking the same thing about cheese. I’m making this for dinner tonight as well!
You’ve got me drooling!! This rice looks so good!
I am looking for comments from people who have acutally cooked the recipe. All of the “This looks soooo good” comments are very nice but not really helpful. Could you all perhaps refrain from commenting until you have acutally cooked a recipe? Thank you!
Lol, I’m with you – I’d love to see some actual reviews and/or comments from folks who’ve actually made the recipe…
Hi! This might be a bit late but I made this tonight and it is legit very delicious. I added about a cup of broccoli to up my vegetable intake and used wild rice since that is what I had on hand. The only thing is the portions says it is 6 servings but that must be as a side not as a main dish. I think it would serve about 3 as your only item for that meal.
I hope this helps! The recipe was really easy to follow and came out really good. I think you could add some chicken cooked separately to help balance the macro content of the meal.
I made this awhile back and it was really good. I made it as is except i just used a pinch of thyme as i am not a fan of it.
Hi, I have just cooked this dish and let me tell you as nice as this dish is 1.5 cups of broth is nowhere near enough to cook the rice. you willed at least 4 cups of water (broth) to make this work. 22.06.2018
.