Recipe card
One pot mushroom rice
The earthy flavor of the mushrooms combined with rice, garlic, onion, and butter makes this a flavorful dish. You can serve this as a main dish, for a kid’s lunch box, or as a side dish with any meat or vegetable gravy.Make this dish on a stovetop or instant pot. I have added instructions for both. I have used this rice to make mushroom cheese sizzler. Feel free also to use it in buddha bowls, burritos, etc. While you are here, also check out Indian mushroom biryani rice and creamy mushroom risotto.
Ingredients
Fat: Use butter or olive oil or combine both. For the vegan version, use only olive oil. Mushrooms: White, cremini, or a combination of both works well for this recipe. Even portobello or shitake can also be used to maximize mushroom flavor. Onion and garlic add the best flavor. Rice: Basmati, jasmine, or any long-grain rice will work. Herb: Use cilantro or parsley for flavor. Salt and pepper to taste Water or vegetable broth or any stock of your choice. The flavor will vary accordingly. Check out the recipe card for the full list of the ingredients
Step-by-step instructions
Heat butter in a pan on medium heat. Once the butter melts, add the onion and garlic and saute until the onion becomes translucent. Add the sliced mushroom and cook for 3 to 5 minutes or until the mushroom develops some color. Add the rice and saute it for 1 to 2 minutes.
Add the water, herbs, salt, and pepper and mix well. Once this comes to a boil, cover with a lid and simmer for 15 minutes or until the liquid is absorbed and the rice is cooked. Switch off the flame. Keep this covered for 5 minutes. Now add the cheese only if needed and fluff the rice.
Tips
I have kept this recipe super simple because I love the flavor of mushrooms. If desired, you can add parmesan, bacon, green peas, spinach, or green onions. Always wash the rice and soak it for 15 minutes if you have time before cooking. Serve mushroom rice with shrimp, baked chicken, beef, casseroles, roasted vegetables, or salad. Leftover rice can be stored in the refrigerator for five days or in the freezer for up to three months. Reheat in the microwave with a splash of water. You can even substitute onions with spring onions. Dried herbs like parsley or basil can be used instead of fresh ones. You can add up to ¼ cup of butter. The more the butter, the rich and tastier the dish. If you like a bit of heat, add pepper flakes or chopped chilies along with onions.
Instant pot mushroom rice
Turn on the SAUTE mode of your IP. Once hot, add onion and garlic and saute until translucent. Add the mushrooms and saute till it turns slightly golden. Add 1 ½ cups of water and deglaze the bottom. Add the rice, parsley, salt and mix. Cancel SAUTE. Close the lid with the valve in a sealed position. Pressure cook on high for 5 minutes. Let the pressure release naturally for 10 minutes. Release any pressure manually after that. Add the cheese and fluff the rice. Serve and enjoy.
More mushroom recipes
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