Onion Mushroom Rice
Elevate your side dish game with this savory Onion Mushroom Rice, a flavor-packed recipe that combines tender white rice with caramelized onions, sautéed garlic, and earthy mushrooms. Simmered to perfection and tossed with a touch of soy sauce for a subtle umami twist, this hearty dish is a quick and versatile option for weeknight suppers or as a crowd-pleasing accompaniment at family gatherings. With just 10 minutes of prep time and simple pantry staples like olive oil and fresh parsley, this recipe delivers rich flavor with minimal effort. Serve it alongside grilled meat, roasted vegetables, or enjoy it as a delicious vegetarian main course. Perfectly balanced, aromatic, and oh-so-satisfying, Onion Mushroom Rice is your next must-try!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 1 cup white rice
- 2 cups water
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium (chopped) yellow onion
- 2 cups (sliced) button mushrooms
- 2 minced garlic cloves
- 1 tablespoon low-sodium soy sauce
- 0.5 teaspoons black pepper
- 0.25 teaspoons salt
- 2 tablespoons (chopped, optional) fresh parsley
Instructions
Rinse the rice under cold water until the water runs clear. Set aside.
In a medium pot, bring 2 cups of water to a boil. Add a pinch of salt and the rinsed rice. Stir, reduce the heat to low, cover, and simmer for 15-18 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
While the rice is cooking, heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the chopped onion and sauté for 5-7 minutes, stirring occasionally, until the onion is soft and begins to caramelize.
Stir in the sliced mushrooms and cook for another 6-8 minutes, or until the mushrooms release their liquid and start to brown.
Add the minced garlic and cook for an additional minute until fragrant.
Drizzle the soy sauce over the mushroom-onion mixture and sprinkle with black pepper. Stir to combine and let it cook for 1-2 more minutes.
Add the cooked rice to the skillet and toss everything together, ensuring the rice is evenly coated with the mushroom-onion mixture.
Taste and adjust seasoning with more salt or soy sauce, if necessary.
Remove from heat and garnish with chopped fresh parsley, if desired. Serve warm!
Nutrition Facts
Calories |
175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 296 mg | 13% | |
| Total Carbohydrate | 19.0 g | 7% | |
| Dietary Fiber | 1.3 g | 4% | |
| Total Sugars | 2.0 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 202 mg | 4% | |
*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.
