I don’t know if this happens to you too, but it is easier for me to think about what to cook as an entree than a side dish. I always end up making white rice or mashed potatoes. Well, let me tell you this mushroom rice is so good I could eat it as a meal itself. Say goodbye to boring side dishes for good!
What Do I Need To Make Mushroom Rice?
You will need the following ingredients:
- Olive oil
- Butter
- Mushrooms
- Garlic
- Onion
- Long-grain white rice
- Vegetable stock
- Fresh parsley
- Green onions
How Do I Make Mushroom Rice?
To make this delicious side dish, follow these simple steps:
- In a large pot, heat one tablespoon of olive oil over high heat and saute half of the sliced mushrooms until brown. Season with salt and pepper, and set aside.
- Add the remaining tablespoon of olive oil and the butter to the same pot. Over medium heat, melt the butter and saute the onion and garlic for about 2 minutes.
- Mix in the remaining half of the sliced mushrooms and cook until brown.
- Pour in ¼ cup of vegetable stock to deglaze the pot. Mix in the rice.
- Add the remaining vegetable stock, parsley, salt, and pepper to taste. Bring to a boil, reduce the heat, and simmer (covered) until the rice is cooked through and no liquid is left in the pot, about 15 mins.
- Turn off the heat and mix in the reserved mushrooms and sliced green onions. Cover and let stand for 10 minutes so the mushrooms warm up. Serve warm.
What Mushrooms To Use For Mushroom Rice?
I used white mushrooms, but you can use brown mushrooms, sliced portobellos, sliced shiitake mushrooms or your favorite mushrooms.
Other Rice Recipes For You:
- Easy Chicken and Rice Casserole
- Easy Beefy Mexican Rice Soup
- Salsa Chicken Rice Casserole
- Easy Fried Rice Recipe
- Garlic Butter Rice Recipe
- Creamy Chicken and Rice Soup
Our Favorite Mushroom Rice
Say goodbye to boring side dishes for good with this tasty Mushroom Rice recipe!
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Servings: 8
Calories: 220kcal
Ingredients
- 2 tbsp olive oil
- 1 tbsp butter
- 1.5 lb white mushrooms, sliced
- ½ cup onion, finely chopped
- 3 garlic cloves, minced
- 1 ¼ cups long-grain white rice
- 2 ¼ cups vegetable stock
- 2 tbsp fresh parsley, chopped
- 4 green onions, sliced
- Salt and pepper to taste
Instructions
- In a large pot, heat one tablespoon of olive oil over high heat and saute half of the sliced mushrooms until brown. Season with salt and pepper, and set aside.
- Add the remaining tablespoon of olive oil and the butter to the same pot. Over medium heat, melt the butter and saute the onion and garlic for about 2 minutes.
- Mix in the remaining half of the sliced mushrooms and cook until brown.
- Our in ¼ cup of vegetable stock to deglaze the pot. Mix in the rice.
- Add the remaining vegetable stock, parsley, salt, and pepper to taste. Bring to a boil, reduce the heat, and simmer (covered) until the rice is cooked through and no liquid is left in the pot, about 15 mins.
- Turn off the heat and mix in the reserved mushrooms and sliced green onions. Cover and let stand for 10 minutes so the mushrooms warm up. Serve warm.
Notes
- Slice the all mushrooms in ¼-inch thick slices.
- When you add the vegetable stock, give everything a stir and taste the stock. If you feel it needs salt, now is the time to add some.
- When mixing the reserved mushrooms into the rice, make sure not to add any liquid they might have expelled.
Nutrition
Calories: 220kcal | Carbohydrates: 36g | Protein: 7g | Fat: 6g
