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Mushroom Rice

A simple and savory side dish that combines tender long-grain rice with sautéed mushrooms, onion, and garlic for a comforting texture and earthy flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish, Vegetable Side
Cuisine: American, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup long-grain rice Rinsed to remove excess starch
  • 2 cups vegetable broth Warm before adding to rice
  • 1 cup mushrooms, sliced Use any variety such as cremini or shiitake
  • 1 cup onion, chopped Provides flavor base
  • 2 cloves garlic, minced Adds fragrance
  • 2 tablespoons olive oil For sautéing
  • Salt and pepper to taste To season
  • Fresh parsley for garnish Adds freshness

Method
 

Cooking Steps
  1. Heat olive oil in a large skillet over medium heat.
  2. Add the chopped onion and minced garlic, and sauté until fragrant and translucent.
  3. Add the sliced mushrooms and cook until they are softened.
  4. Stir in the rice and cook for 1-2 minutes until the rice is lightly toasted.
  5. Pour in the vegetable broth and season with salt and pepper.
  6. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes or until the rice is cooked and the liquid is absorbed.
  7. Fluff the rice with a fork and garnish with fresh parsley before serving.

Notes

To store, cool the rice to room temperature, then transfer to an airtight container and refrigerate for up to 4 days or freeze for longer storage.