Description
This One-Pot Mushroom Rice is the ultimate comfort food, combining fragrant long-grain rice with sautéed mushrooms, aromatic herbs, and a rich vegetable broth for a savory, satisfying meal made entirely in one skillet.
Ingredients
Units
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Main Ingredients
- 1 cup long-grain white rice (or basmati for added aroma)
- 2 tablespoons olive oil (California Extra Virgin Oil preferred)
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 cups cremini or button mushrooms, sliced
- 2 cups vegetable broth (or chicken broth if preferred)
- 1 teaspoon soy sauce (optional, for added umami)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Rinse the Rice: Thoroughly rinse the rice under cold running water until the water runs clear to remove excess starch. This step helps prevent the rice from becoming sticky after cooking.
- Prepare Ingredients: Finely chop the onion, mince the garlic cloves, and slice the mushrooms so all ingredients are prepped and ready to use.
- Sauté Aromatics and Mushrooms: Heat olive oil in a large cast iron skillet over medium heat. Add the chopped onion and sauté until translucent, about 3–4 minutes. Then add the minced garlic and cook for an additional minute until fragrant. Finally, add the sliced mushrooms and sauté for 5–6 minutes until they release their moisture and turn golden brown.
- Add Spices and Rice: Sprinkle in the dried thyme, paprika, salt, and pepper and stir to evenly coat the mushroom mixture. Add the rinsed rice and gently mix it with the mushrooms, toasting it slightly for 1–2 minutes.
- Pour in the Broth: Slowly pour the vegetable broth into the skillet ensuring the rice is fully submerged. Add soy sauce if using and stir gently to combine. Bring the mixture to a gentle boil over medium heat.
- Simmer to Perfection: Reduce heat to low and cover the skillet with a tight-fitting lid. Let the rice simmer undisturbed for 15–18 minutes, allowing it to absorb the liquid and cook evenly.
- Rest the Rice: Turn off the heat and let the covered skillet sit for 5 minutes. This resting period allows the rice to steam and finalize cooking.
- Fluff and Garnish: Remove the lid and gently fluff the rice with a fork. Sprinkle freshly chopped parsley over the top for a fresh, colorful finish. Serve immediately and enjoy your hearty one-pot meal!
Notes
- Rinsing rice removes extra starch, preventing it from becoming gummy.
- Use a tight-fitting lid to trap steam and ensure even cooking.
- You may substitute vegetable broth with chicken broth for a richer flavor.
- Soy sauce is optional but adds a nice umami depth to the dish.
- For added protein, consider stirring in cooked chicken or tofu after cooking.
- This dish can be made gluten-free by ensuring soy sauce is tamari or gluten-free.
Nutrition
- Serving Size: 1 cup
- Calories: 230 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg
