Try this easy One Pot Mushroom Rice recipe! It’s made with mushrooms, caramelised onions, garlic and rice. A wonderful meal on its own- ready in 30 minutes!
It can be made in Instant Pot Pressure Cooker too!
Learn how to make delicious mushroom rice pilau with this step-by-step photos.
WHAT IS MUSHROOM RICE ?
Made with mushrooms, onions, garlic and rice, this Mushroom Rice Pilaf is a simple and delicious rice dish . This recipe for mushroom pilau gives a simple bowl of rice a makeover with earthy flavors of mushrooms , instead of many spices.
Add extra sautéed mushrooms towards the end of cooking and this rice dish can be a fantastic stand alone dish too!
WHY SHOULD YOU TRY IT?
Works fab as a side dish for 4 or main meal for 2
You only need ONE POT with a tight fitted lid to cook
Handful of ingredients
Freezer friendly recipe
Delicious as a STAND ALONE recipe too!
INGREDIENTS FOR MUSHROOM RICE RECIPE
To get started, you’ll need the following ingredients
Oil / Butter
2 bay leaf
Onion
Garlic
Mushrooms
Basmati Rice or any other long grain rice
Stock
Salt & Pepper
Garnishes
Spring Onion
Coriander leaves { Optional }
HOW TO MAKE MUSHROOM RICE STEP BY STEP?
Heat Oil/ Butter – Heat olive oil and butter in large pot with a tight fitting lid over medium heat.
Add the Ingredients – Add bayleaf, garlic and onion. Stir frequently and cook until translucent about 2-3 minutes.
Add Mushroom & Cook – Stir in sliced mushrooms and cook, stirring occasionally, until mushrooms are tender and browned, about 5 minutes.
Add Rice – Add the rinsed white basmati rice and saute for 1 minute until toasty.
Tip in Veg Stock – Stir in vegetable stock/ broth and allow to boil.
Season with salt and pepper, to taste.
Cook Covered -When all the broth has nearly absorbed, cover the rice with a tight fitting lid and allow it cook in simmering heat for 5 minutes.
Remove the pan from the heat, add the remaining butter and allow it to sit covered for 5 minutes.
Fluff & Serve – Fluff the rice with a fork , garnish with spring onions and serve.
TIPS & SUGGESTIONS
Rinse the Rice well – No matter what type of rice you use, I will recommend to rinse the rice at least 5-6 times until clear.
Slice the mushroom thin – Do not slice it too thin that the mushrooms get dissolved in the rice.
Do not add Spring Onions while cooking, it can turn a bit mushy. I love the crunch that comes from the spring onions when you add them as garnish.
Butter lends the wonderful buttery texture and flavour to this rice dish. Do not skip it in the recipe. For a vegan alternative, use Vegan Butter.
Stock – For extra rich intense flavours, use mushroom stock cube or dried mushrooms in your stock.
Easy to Scale Recipe – This recipe can be doubled or Tripled easily. Remember for every cup of rice, add 2 cups of liquid.
Serve this 30 minutes mushroom rice with your favourite curry or use it as a stuffing inside your butternut squash, tomatoes or even peppers.
Can I freeze leftover Mushroom Rice?
Sometimes when I cook double portions, I tend to allow the rice to cool down completely and pack it in freezer safe container. Freeze for a couple of months, until ready to eat.
Pick the freezer safe container and defrost them in the refrigerator or microwave.
Heat the rice throughly before eating.
Saute a little more mushrooms and add to the heated rice along with a blob of butter. Garnish with lots of spring onions.
FRIED RICE RECIPE SUGGESTION
HAVE YOU MADE THIS RECIPE ?
Be sure to leave a comment and/or give this recipe a ★ rating!
Post a photo of your creation on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sandhyaskitchen. I would love to see your pictures of this fried rice recipe.
EASY MUSHROOM RICE
Ingredients
- 2 tbsp oil or butter
- 2 bay leaf
- 1 medium white onion diced
- 2 cloves garlic minced
- 200 g Mushrooms Sliced
- Salt to taste
- Pepper to taste
- 1 Cup Basmati Rice
- 2 Cup Vegetable Stock or Broth
- 2 tbsp butter { optional}
- Garnishes
- 1/4 cup Spring Onion
- Coriander leaves or Cilantro Leaves [ Optional }
Instructions
- Heat olive oil and butter in large pot with a tight fitting lid over medium heat.
- Add bayleaf, garlic and onion. Stir frequently and cook until translucent about 2-3 minutes. Add a pinch of salt while cooking with onions. This will speed up the cooking.
- Stir in sliced mushrooms and cook, stirring occasionally, until mushrooms are tender and browned, about 5 minutes.
- Season with salt and pepper, to taste.
- Add the rinsed white basmati rice and saute for 1 minute until toasty.
- Stir in vegetable broth and allow to boil.
- When all the broth has nearly absorbed, cover the rice with a tight fitting lid and allow it cook in simmering heat for 5 minutes.
- Remove the pan from the heat, add the remaining butter and allow it to sit covered for 5 minutes.
- Fluff the rice with a fork , garnish with spring onions and serve.
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