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One Pot Mushroom Rice is your new favorite way to cook rice and mushrooms. With rich flavors and just one pot, this recipe is a keeper that makes your clean-up a breeze.
Table of Contents
Looking for a flavorful, time-saving, and vegan dish that won’t leave you with a mountain of dishes to wash? One Pot Mushroom Rice is the answer! This recipe combines the earthy goodness of mushrooms with rice to create a dish that’s not only scrumptious but also easy to prepare. In this blog post, we’ll take you through the steps to make this delightful meal and explore its variations.
One Pot means just what it sounds like: you only need one pot for the entire preparation – a time-saving and practical solution for stress-free cooking with minimal cleanup! Perfect for a weeknight dinner or fabulous side dish.
If you’re wondering how this dish differs from mushroom risotto, we’ve got you covered. Here are the key distinctions:
- Faster Preparation: Mushroom risotto typically requires a longer cooking time compared to our One Pot Mushroom Rice, making the latter ideal for quick meals. Plus, you won’t need to constantly stir it while cooking. Just cover the pot and let it simmer.
- Nice Bite: The long-grain rice retains its pleasant bite, while risotto rice tends to have a softer texture.
- Foolproof: Even if you accidentally cook it a bit longer, your One Pot Mushroom Rice won’t turn mushy, unlike improperly cooked risotto.
See recipe card for quantities.
Visual Step-by-Step Instructions
This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner!
Wash, clean, and slice the mushrooms into thick slices. Heat olive oil in a large pot. Add minced onion and garlic, sauté for 3 minutes, stirring occasionally. Add the mushrooms to the pan and sauté over high heat for another 8-10 minutes. → The released mushroom liquid should have completely evaporated. Add rice and sauté for another minute.
Deglaze with vegetable broth, pop on the lid, and let it simmer for 15-20 minutes over low heat, until the rice reaches the desired texture. Season to taste with salt and pepper. Garnish with chopped green onions and parsley. Enjoy!
- Creamy – Make it extra creamy by stirring in some butter or cashew cream at the end.
- Cheesy – For a delightful cheesy touch, serve the rice with grated cheese (I love it with Parmesan cheese).
- Brown Rice – Replace the parboiled long-grain rice with brown rice for more nutrients and to keep you feeling full longer. → Remember that brown rice typically requires a longer cooking time and more liquid than white rice, so adjust accordingly.
- Herbs – Elevate the dish with fresh herbs like thyme or rosemary. If you like, you can also use a dried Italian herb blend.
- Nutty – Toast some chopped nuts, like almonds or cashews, and sprinkle them over the dish for a crispy texture and added flavor.
- Citrusy – A splash of lemon juice or lemon zest can give the dish a refreshing touch.
- Protein – You can incorporate tofu cubes, tempeh, or seitan into the dish to boost its protein content.
Store leftovers in an airtight container in the refrigerator. It stays fresh for up to 2 days. Reheat in a microwave or pan with a splash of water!
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One Pot Mushroom Rice
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- 1 tbsp olive oil
- 1 onion minced
- 2 cloves garlic minced
- 1.3 lb (600 g) cremini mushrooms or mushrooms of choice
- 1 cup (200 g) parboiled long grain rice
- 2 cups (500 ml) vegetable broth
- 1 green onion only green part, finely sliced
- a handful fresh parsley finely chopped
- salt & pepper
- Heat olive oil in a large pot. Add minced onion and garlic, sauté for 3 minutes, stirring occasionally.
- Wash, clean, and slice the mushrooms into thick slices. Add them to the pan and sauté over high heat for another 8-10 minutes. → The released mushroom liquid should have completely evaporated.
- Add rice and sauté for another minute.
- Deglaze with vegetable broth, pop on the lid, and let it simmer for 15-20 minutes over low heat, until the rice reaches the desired texture.
- Season to taste with salt and pepper. Garnish with chopped green onions and parsley. Enjoy!