Mushroom Rice Recipe
User Reviews
5
Mushroom Rice Recipe
Description
The Mushroom Rice Recipe uses a combination of olive oil, butter, sliced mushrooms, garlic, and onions to create a flavorful base. The mushrooms are cooked in two stages: first, half are browned until golden and set aside to keep their texture and color. The remaining mushrooms are cooked with onions and garlic until lightly browned, creating a caramelized foundation for the rice.
Long grain rice is added and toasted slightly before simmering in vegetable or chicken stock. The brown bits on the pot's bottom are incorporated into the liquid to add depth. The mixture cooks covered until the rice is tender and the liquid is absorbed. Then, the reserved mushrooms and sliced green onions are gently folded in and rested before serving.
This dish yields fluffy, tender rice with earthy mushroom flavors balanced by the freshness of scallions. It can be served as a side for meats or as a vegetarian entrée. The recipe makes a sizeable batch with potential to store well refrigerated or frozen for future meals.
Ingredients
- 2 - 3 tbsp olive oil , separated
- 30g / 2 tbsp butter
- 750g / 1.5 lb mushrooms , sliced 3 - 5 mm / 1/8 - 1/5" thick (Note 1)
- 2 garlic minced, cloves
- 1 onion finely diced, small
- 1 1/2 cups long grain rice Note 2, uncooked
- 2 1/4 cups vegetable stock or chicken) (Note 3, or broth
- 1 1/2 - 2 cups green onions , sliced
- butter optional, to stir through
Instructions
- Heat 2 tbsp oil in a large pot over high heat. Add half the mushrooms, and cook for 5 minutes until golden. Season with salt and pepper then remove and set aside (we put these in at the end, mushrooms cooked in rice don't stay as golden).
- If the pot is dry, another 1/2 - 1 tbsp oil, and add butter. When melted, add onions and garlic.
- Cook for 30 seconds, then add remaining mushrooms. Cook for 5 minutes or until mushrooms are lightly browned (they won't caramelise as well as the first batch) and the base of the pot is brown.
- Add rice and a splash of broth. Mix so the brown stuff on the bottom of the pot mixes into the liquid. (Video below helpful here)
- Once the base of the pot is clean, add remaining liquid. Place lid on, bring to a simmer then turn down to medium low.
- Cook for 15 minutes or until there is no residual liquid (tilt pot to check).
- Remove from stove, remove lid, QUICKLY toss in reserved mushrooms and scallions, put lid back on. Leave for 10 minutes (do not skip this step!).
- Fluff rice using a fork or wooden spoon. OPTIONAL: Stir through more butter. :) Serve!
Notes
- Use any type of mushrooms, but slice them moderately thick (3-5 mm) to prevent them from falling apart during cooking.
- If the mushrooms seem dry while cooking, add a small amount (about 1 tsp) of oil near the end to help browning.
- Basmati or jasmine rice works well for a fluffy texture; avoid sticky rice varieties like risotto or sushi rice.
- If using brown rice, increase liquid to about 2 1/2 cups and extend cooking to around 45 minutes, checking frequently.
- Quinoa can be substituted by rinsing and using 3 cups liquid, cooking about 20 minutes.
- The recipe yields approximately 7 cups of cooked rice, serving 8 as a side or 4 as a main dish, and stores well in the fridge or freezer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8- 8 people
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Serving | 227g | |
| Calories | 230cal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 8mg | 3% |
| Sodium | 41mg | 2% |
| Potassium | 479mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 530IU | 11% |
| Vitamin C | 11mg | 12% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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