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One Pot Mushroom Rice

Mushroom rice is easy and flavor packed midweek dinner, everything made in one pot. This nutritious, power packed dish can be served as vegetarian main or as side dish with nearly anything

Prep Time
10 mins
Cook Time
10 mins
Servings: 5 servings
Calories: 355 kcal
Course: Side Dish , Main Course
Cuisine: American

Ingredients

  • 1 ½ pound button mushrooms cleaned and sliced
  • 1 ½ cup long grain rice rinsed and soaked
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 2 ¾ cups chicken stock
  • 1 onion big size
  • 1 cup white part of green onions
  • 8 cloves garlic minced
  • salt to taste
  • pepper to taste
  • 1 tablespoon thyme leaves fresh
  • 1 cup green onions chopped fine

Instructions

    Cup of Yum
  1. Prep – Clean mushrooms either by wiping it with kitchen towel to remove all dirt or rinse in under running tap. If you rinse in water, make sure to dry mushroom well, this ensure mushrooms brown nicely. Slice mushrooms evenly.
  2. Finely chop onions. Chop white part of green onions separately and keep it aside.
  3. Mince garlic.
  4. Rinse rice by gently rubbing rice in your finger (do not break rice). Soak in enough water for about 10 minutes.
  5. Cook – Heat up a wide skillet on high heat. Wait until skillet turn really hot. Add in sliced mushrooms and spread it over the skillet to ensure they do not overlap. Do not crowd the pan. Wait for 3-4 minutes before stirring. This will ensure mushrooms are browned well on one side.
  6. When mushrooms are browned on one side, stir and flip them over. Now add a teaspoon of minced garlic to ensure flavor of mushroom. This step is optional, but we loved the extra layer of flavor in the mushrooms.
  7. Add little salt to taste and cook mushrooms until browned on all sides.
  8. Remove mushrooms from skillet, keep aside.
  9. I used the same pan to cook rice. You could use deep pan to cook rice.
  10. Add olive oil. When oil turns hot, throw in garlic and onions. Saute and cook for 2  minutes.
  11. Now add white part of green onions and cook for 1 minute.
  12. Add salt and pepper to taste.
  13. Add soaked and drained rice. Saute.
  14. Add fresh thyme leaves, chicken stock. Stir.
  15. Add back browned mushrooms. Stir. Cover and cook on low flame until rice cooked perfectly and all liquids are drained out.
  16. Turn off flame, leave rice covered for about 10 minutes.
  17. Then open lid, add in green onions, stir and serve.

Notes

  • You can reserve some browned mushrooms to be added after rice is fully cooked. 
  •  
  • Nutritional Info - Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.
  • Since mushrooms are added back to rice while cooking, you can expect it to loose it's slight crispness that it gets from browning. 

Nutrition Information

Calories 355kcal (18%) Carbohydrates 60g (20%) Protein 12g (24%) Fat 7g (11%) Saturated Fat 2g (10%) Cholesterol 9mg (3%) Sodium 206mg (9%) Potassium 805mg (23%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 535IU (11%) Vitamin C 16mg (18%) Calcium 72mg (7%) Iron 2.4mg (13%)

Nutrition Facts

Serving: 5servings

Amount Per Serving

Calories 355

% Daily Value*

Calories 355kcal 18%
Carbohydrates 60g 20%
Protein 12g 24%
Fat 7g 11%
Saturated Fat 2g 10%
Cholesterol 9mg 3%
Sodium 206mg 9%
Potassium 805mg 17%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 535IU 11%
Vitamin C 16mg 18%
Calcium 72mg 7%
Iron 2.4mg 13%

* Percent Daily Values are based on a 2,000 calorie diet.