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Mushroom Rice Recipe – Easy, Flavorful, and Perfectly Fluffy

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This savory Mushroom Rice is packed with golden sautéed mushrooms, fragrant garlic, buttery onions, and fluffy long-grain rice simmered in flavorful broth. An easy, comforting side dish that’s perfect for family dinners or special occasions.

Ingredients

  • 2–3 tbsp olive oil, divided
  • 30g / 2 tbsp butter
  • 750g / 1.5 lb mushrooms, sliced 3–5 mm (1/8–1/5 inch) thick
  • 2 garlic cloves, minced
  • 1 small onion, finely diced
  • 1 1/2 cups long-grain rice, uncooked
  • 2 1/4 cups vegetable stock or broth (or chicken broth)
  • 1 1/2–2 cups green onions (scallions), sliced
  • Salt and black pepper, to taste
  • Optional: Extra butter to stir through before serving

Instructions

  1. Heat 2 tablespoons of olive oil in a large pot over high heat. Add half the sliced mushrooms and cook for about 5 minutes until golden brown. Season with salt and black pepper, then remove from the pot and set aside.
  2. If the pot looks dry, add another 1/2–1 tablespoon of olive oil. Add the butter and allow it to melt, then add the finely diced onion and minced garlic.
  3. Cook for 30 seconds until fragrant, then add the remaining mushrooms. Cook for approximately 5 minutes, stirring occasionally, until the mushrooms are lightly browned and the bottom of the pot develops flavorful browned bits.
  4. Add the uncooked rice and a splash of broth. Stir thoroughly, scraping the bottom of the pot to release the browned bits and incorporate their flavor into the rice.
  5. Once the bottom of the pot is clean, pour in the remaining broth. Cover with a tight-fitting lid and bring to a gentle simmer, then reduce the heat to medium-low.
  6. Cook covered for approximately 15 minutes, or until the rice has absorbed all the liquid. Gently tilt the pot to check for any remaining liquid.
  7. Remove the pot from the heat and lift the lid. Quickly add the reserved golden mushrooms and sliced green onions. Immediately replace the lid and allow the rice to rest undisturbed for 10 minutes.
  8. Remove the lid and gently fluff the rice with a fork or wooden spoon. If desired, stir through a little extra butter for added richness. Serve warm and enjoy.

Notes

  • Mushrooms: Button, cremini, or Swiss brown mushrooms work well. Slice evenly to ensure consistent cooking.
  • Rice: Use regular long-grain white rice for the best results. Avoid instant rice, as the cooking time and liquid requirements differ.
  • Broth: Vegetable broth keeps this recipe vegetarian. Chicken broth can be substituted for additional savory flavor.
  • Golden mushrooms: Cooking half the mushrooms separately creates a deeper flavor and preserves their golden color when added at the end.
  • Do not skip the resting time: Allowing the covered rice to rest for 10 minutes helps distribute moisture evenly and produces fluffy grains.
  • Extra richness: Stir in a little additional butter just before serving for a richer, silkier finish.
  • Serving suggestions: Serve alongside roasted vegetables, grilled chicken, baked fish, or your favorite protein.
  • Storage: Refrigerate leftovers promptly in an airtight container for up to 3–4 days. Cool rice quickly before refrigerating and reheat thoroughly until steaming hot.
  • Make ahead: Prepare in advance and refrigerate promptly. Reheat with a splash of broth or water to restore moisture.
  • Timing: The active preparation and cooking take approximately 30 minutes, plus an essential 10-minute covered resting period.

Nutrition

Find it online: https://yumfamilyrecipes.com/mushroom-rice-recipe-easy-flavorful-and-perfectly-fluffy/