One Pot Mushroom Rice

User Reviews

5

51 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    50 mins

  • Total Time

    1 hr

  • Servings

    6 servings

  • Course

    Side Dish

  • Cuisine

    Vegetarian

One Pot Mushroom Rice

One Pot Mushroom Rice is a comforting, earthy dish featuring cremini mushrooms sautéed with garlic and onion, then simmered with brown rice in vegetable broth. The result is a tender, flavorful rice infused with mushroom umami and aromatic thyme, finished with butter and fresh chives for richness and brightness. This easy-to-prepare meal makes a satisfying side or light main course.

Description

The One Pot Mushroom Rice recipe combines olive oil, garlic, and onion cooked until translucent, creating a flavorful base. Thinly sliced cremini mushrooms, Worcestershire sauce, and dried thyme are added and cooked until the mushrooms are tender and browned, contributing savory depth to the dish.

Brown rice and vegetable broth are then stirred in, brought to a boil, covered and simmered for 40-45 minutes until the rice is fully cooked and has absorbed the broth. Butter is added at the end to add creaminess, and chopped fresh chives garnish the dish, providing a mild onion note and color contrast.

This dish delivers a soft, slightly chewy texture from the brown rice combined with the meaty mushrooms, balanced seasoning, and herbal hints from thyme and chives. It suits both vegetarian meals and as a hearty side dish to accompany proteins.

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Ingredients

Servings
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 onion diced
  • 1 pound cremini mushrooms thinly sliced
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon thyme dried
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • ¾ cup brown rice
  • 1 ½ cups vegetable broth
  • 2 tablespoons butter unsalted
  • 2 tablespoons chives chopped fresh

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Serve immediately, garnished with chives, if desired.
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5

51 reviews
Excellent

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