This Mushroom Rice recipe is quick and easy to prepare. It's a tasty upgrade to plain steamed rice. Makes a fantastic lunch box option and a weeknight meal in a hurry.
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: Lunch & Dinner, Main Course, Side Dish
Cuisine: American
Keyword: fried rice, mushroom,
Servings: 4
Calories: 308kcal
Author: Sandhya Hariharan
Ingredients
Instant Pot
2tbsp oil
2tbspbutter
1Bayleaf
1medium white oniondiced
3clovesgarlicminced
3CupMushroomsSliced
1Cupbasmati Rice
1 ½Cupvegetable Stock
salt to taste
½tspblack pepper
1TspItalian SeasoningOptional
Toppings
¼cupScallions Green onions
1TbspButterOptional
Instructions
Rinse the basmati rice at least 5 -6 times until clear. Soak in fresh water for 10 minutes. Drain before use.
Heat Oil/ Butter – Heat olive oil and butter in large pot with a tight fitting lid over medium heat.
Add the Ingredients – Add bay leaf, 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.