Easy Mushroom Rice
Transform your weeknight dinners with this Easy Mushroom Rice recipe, a flavorful and comforting side dish that’s ready in just 35 minutes. Perfectly cooked, fluffy white rice is infused with the earthy richness of sautéed button mushrooms, onions, and garlic, all enhanced by a hint of thyme and melted butter for a savory depth of flavor. This one-pan marvel requires minimal prep, making it an effortless choice for busy nights while still delivering a gourmet taste. Whether served alongside roasted chicken, grilled fish, or enjoyed as a vegetarian main, this dish is as versatile as it is delicious. Plus, a sprinkle of fresh parsley on top adds a vibrant finish that elevates both the flavor and presentation. Simple ingredients, easy steps, and an irresistibly savory outcome—this mushroom rice recipe is the ultimate crowd-pleaser!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup white rice
- 2 cups water
- 8 oz button mushrooms
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion
- 2 garlic cloves
- 0.5 teaspoons dried thyme
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley (optional)
Instructions
Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the rice from getting sticky.
Clean the mushrooms with a damp paper towel, then slice them thinly. Finely chop the onion and garlic.
In a medium saucepan, heat the butter and olive oil over medium heat.
Add the chopped onion and sauté for 2-3 minutes until softened and translucent.
Stir in the garlic and cook for another 30 seconds until fragrant.
Add the sliced mushrooms, thyme, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are lightly browned and their moisture has evaporated.
Pour the rinsed rice into the saucepan and stir to coat it evenly with the mushroom mixture.
Add the water and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer for 15 minutes or until the rice is fully cooked and the liquid has been absorbed.
Remove the saucepan from heat and let it sit, covered, for 5 minutes to allow the rice to steam and fluff up.
Fluff the rice with a fork and garnish with freshly chopped parsley, if desired, before serving.
Nutrition Facts
Calories |
643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 1365 mg | 59% | |
| Total Carbohydrate | 65.5 g | 24% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 9.5 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 96 mg | 7% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 986 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
