I don’t know about you, but I’ve always had a soft spot for rice. Now, toss in a load of mushrooms, some savory garlic, and a bit of that slow-simmer magic, and we’re talking about a side dish that steals the show. This mushroom rice isn’t just one of those ‘meh, throw-it-on-the-plate’ type of sides. It’s deeply flavorful, cozy, and cooks up like you’ve been tending a stovetop all afternoon when really you barely broke a sweat. Whether you’re looking for an easy dinner helper or a vegan dish that doesn’t feel like an afterthought, this one ticks the boxes. We’re using pantry staples and turning them into something warm and satisfying. And let’s be real, anything that makes the kitchen smell like sautéed mushrooms and garlic is already winning, right? This one-pot wonder hits right with those of us who love mushroom side dish recipes that feel special without trying too hard. It’s quick, comforting, and works great for meal prep or that dinner party where you need a humble hero. Let’s just say, you might want to make extra. Trust me.
Table of Contents
- 1) Key Takeaways
- 2) Easy Mushroom Rice Recipe
- 3) Ingredients for Mushroom Rice
- 4) How to Make Mushroom Rice
- 5) Tips for Making Mushroom Rice
- 6) Making Mushroom Rice Ahead of Time
- 7) Storing Leftover Mushroom Rice
- 8) Try these Side Dish Recipes next!
- 9) Mushroom Rice
- 10) Nutrition
1) Key Takeaways
- What type of mushrooms work best in mushroom rice?
- What’s the secret to fluffy, flavorful rice every time?
- How can I prep this ahead without losing flavor?
- Can I swap in brown rice or quinoa?
Mushroom Rice – Side Dish Recipes Everyone Will Love
Ingredients
- 1 ½ cups long grain white rice, rinsed and drained
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 pound mushrooms, sliced
- 2 tablespoons soy sauce
- 3 cups vegetable broth
- Salt and black pepper, to taste
- Fresh parsley, chopped (optional for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Sauté the chopped onions until translucent, about 3–4 minutes.
- Add the garlic and cook for 30 seconds, just until fragrant.
- Toss in the sliced mushrooms and cook until softened and browned, about 6–8 minutes.
- Stir in the rice and soy sauce, letting the rice toast slightly for a minute.
- Pour in the vegetable broth, then season with salt and pepper.
- Bring the mixture to a gentle boil, then reduce heat to low, cover the pot, and simmer for 18–20 minutes.
- Remove from heat and let it sit (covered) for 5 more minutes to finish steaming.
- Fluff with a fork and sprinkle with fresh parsley if you’d like.
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