Description
One-Pot Mushroom Rice is a comforting, flavorful dish that brings together fragrant rice, earthy mushrooms, and savory aromatics all cooked in a single pan. Featuring tender mushrooms, herbed spices, and a gentle hint of paprika, each fluffy grain is infused with rich umami flavor thanks to broth and optional soy sauce. This recipe offers both convenience and versatility—enjoy it as a standalone vegetarian main or as a hearty side to your favorite proteins or vegetable dishes. Perfect for weeknight dinners or meal prep, there’s little cleanup and loads of flavor in every bite!
Ingredients
Rice & Base
- 1 cup long-grain white rice (or basmati for added aroma)
- 2 cups vegetable broth (or chicken broth if preferred)
Aromatics & Mushrooms
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 cups cremini or button mushrooms, sliced
Seasonings
- 1 teaspoon soy sauce (optional, for added umami)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper to taste
Garnish
- Chopped parsley for garnish
Instructions
- Prep the Rice & Ingredients: Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch, which ensures fluffy grains. While the rice drains, finely chop the onion, mince the garlic, and slice the mushrooms so all ingredients are ready to use.
- Sauté Aromatics and Mushrooms: Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Then, stir in the minced garlic and cook for another minute until fragrant. Next, add the sliced mushrooms and sauté for 5-6 minutes, allowing them to release their moisture and brown slightly for deeper flavor.
- Add Spices and Rice: Sprinkle the dried thyme, paprika, salt, and pepper over the mushroom mixture. Stir to combine, coating the vegetables evenly with the spices. Add the rinsed rice to the skillet, mixing gently to toast it for 1-2 minutes and infuse with flavor.
- Pour in the Broth: Slowly pour the vegetable broth (use chicken broth if preferred) into the skillet, ensuring all the rice is submerged. If using soy sauce, add it now for additional depth. Stir gently to combine, then bring the mixture to a gentle boil.
- Simmer to Perfection: Reduce the heat to low, cover the pan tightly with a lid, and let the rice simmer quietly for 15-18 minutes. Avoid lifting the lid during cooking to allow the rice to absorb all the flavors and cook evenly. Once done, turn off the heat and let the skillet sit, covered, for 5 minutes to let the rice steam and finish absorbing any remaining liquid.
- Fluff and Garnish: Remove the lid and use a fork to gently fluff the rice, loosening the grains. Sprinkle chopped parsley over the top for a fresh, colorful finish. Serve hot and enjoy!
Notes
- Rinsing rice thoroughly prevents stickiness and ensures fluffy texture.
- Basmati rice can be swapped for long-grain for extra aroma.
- Add soy sauce for a boost of umami; taste and adjust salt if you do.
- For a creamy touch, stir in a tablespoon of butter or a splash of coconut milk before serving.
- Add cooked chicken, tofu, or shrimp for extra protein if desired.
- Bulk up with spinach or peas added in the last few minutes of cooking.
- Leftovers reheat well and can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side-dishes
- Method: One Pot & One Pan
- Cuisine: American, Vegetarian
Nutrition
- Serving Size: about 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 520mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
