Easy Mushroom Rice is ready in just 30 minutes and only uses one pot! So much flavor everyone will be asking for more!
Easy Mushroom Rice is the delicious stove top version of Slow Cooker Mushroom Rice. This is a perfect side for any dinner. Check out more Side Dishes like my delicious Garlic Butter Roasted Carrots.
Sabrina’s Easy Mushroom Rice Recipe
The perfect stove top version of Slow Cooker Mushroom rice that everyone was asking for. This recipe will make even non-mushroom lovers ask for it again.
Recipe Card
Ingredients
- 3 tablespoons butter , divided
- 1 pound crimini mushrooms , sliced
- 1 yellow onion , diced
- 2 cloves garlic , minced
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon coarse ground pepper
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)
- 2 cups rice
- 4 cups vegetable or beef broth
Instructions
- In a heavy bottomed pot add 2 tablespoons of butter and the mushrooms.
- Cook on medium high for 3-5 minutes or until they start to caramelize.
- Stir and cook an additional 3 minutes.
- Remove the mushrooms.
- Add in the onions, salt, pepper and thyme along with the last tablespoon of butter and cook on medium for 3-5 minutes or until they start to turn golden brown.
- Add in the garlic and mushrooms, then stir and cook for 1 minute.
- Add in the rice and broth.
- Bring to a boil, then reduce to low heat and cook covered for 18-20 minutes.
- Leave covered for an additional 10 minutes before serving.
Nutrition
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Table of contents
About this Recipe
The stove top version of Slow Cooker Mushroom Rice. This is a delicious side dish that will pull the whole dinner together.
Ingredients
- Better Than Bouillon: I almost never buy boxes of broth because I keep the beef, chicken and vegetable version of this Better Than Bouillon.
- Mushroom Base: This is an easy way to pump up the mushroom flavor. Also helps if you’re using white mushrooms. It is much cheaper than buying by the box and you don’t have to worry about an opened box going bad in the fridge.
Kitchen Tools & Equipment
Cast Iron Dutch Oven: This is my most used pot in my kitchen. Like the skillet version it is heavy, keeps heat well and gives the BEST sear ever.
Recipe Tips & Tricks
- Just like the slow cooker version, I use butter instead of oil. The butter and mushroom flavors are the best together.
- I like to pump up flavors using a base which is a broth/stock that has been cooked down to a paste. It is all natural/organic and the flavors are super concentrated, so you don’t have to wait to reduce liquids. A good small spoonful in this recipe will take it from good to outstanding.
- After cooking I like to leave it off and covered for 5-10 minutes. I find rice to be fluffier and better cooked if not stirred and served immediately after the heat is turned off.
- CHEF SECRET: Add in a tablespoon of butter when you stir/fluff the rice. The difference in flavor and texture will be huge.
What to Pair With
This rice pair so well with so many great main courses. For a hearty meal, serve this along side my Garlic Prime Rib. You can also try Easy Grilled Chicken for a fun summer meal.
Alternative Cooking Methods
Baked
Follow the instructions up until the rice and broth have come to a boil. Preheat your oven to 325 degrees. Place the pot in the oven and cook for 20-25 minutes.
Related Recipes
More Yummy Side Dishes!
Delicious. Just bookmarked for future meals! Make sure you let it sit for the extra 10-minutes so it absorbs all the liquid. Very tasty.
Thanks for the great five star review!
outstanding
I’ve made this and it was delicious. I was planning on making a stovetop rice and chicken dinner using bone in thighs and Jasmine rice. Do you think if I browned the chicken then followed your recipe up to the point where you said it could go in the oven would work with the chicken in the rice? If so how long and what temp should I use? Would you recommend any other changes?
Here are a few of my chicken and rice recipes for you to check out.
https://dinnerthendessert.com/?s=chicken+and+rice
Please let me know which recipe you decided to make!
Very tasty. Made with plain rice in Instant pot- added green peas and mint leaves instead of thyme – no broth , used plain water
Recipe for is great ! Went well with baked scallops 🙂 loved it!!
Does this work with Quinoa in place of the rice? We love mushrooms, but trying to reduce the carb intake. We’re learning to use quinoa.
I think that would be awesome! feel free to experiment with any recipe!
Your notes mention better than bouillion and mushroom base but I do not see that in the recipe or instructions
Hi! So, I put beef broth in the recipe so that people know they can just use a store bought already made broth. I use better than bouilion because I use so much broth in the cooking its easier for me to make the broth the day of.
can i use leftover rice for this ?
I would not use leftover rice, this is for uncooked rice.
Are u using cooked rice or uncooked rice?
Uncooked rice.
Just tried this one tonight. Turned out great! My wife was really happy. The three year old insisted on PB&J.
Well, at least the parents enjoyed it!
In step 8 it’s stated to let the rice cook for 18-20 minutes, then step 9 instructs to “leave covered.” I’m assuming the rice should be covered in step 8?
Also, type of rice is not specified. From the photos it appears to be long-grain white rice. Is this correct? Is it converted rice or plain unprocessed?
Yes, it should be covered (I’ve updated the recipe card). Thanks for catching that!
I used long grain white rice for this recipe. 🙂
At what point do you add the mushrooms back in?
With the garlic, I updated the card to be clearer, thank you!
I just looked at your Easy Mushroom Rice recipe.
Many of us, myself included, are committed to a healthy lifestyle which includes using only whold grais. How about providing information in your recipes that use alternate ingredients, like whole grains?
Hi Lester,
I can 100% appreciate that. My experience cooking for clients however has fallen into two categories, simple classic recipes and Weight Watchers Recipes. This site is dedicated to easy weeknight meals, but I have plenty of friends who work with whole grains more regularly like twopeasandtheirpod.com and skinnytaste.com. Maybe those recipes may be a better fit. I’m also currently working on a project that will start near the end of the year that will incorporate more health focused recipes, so if you can stay tuned you may be happy too.
Rice is a weakness of mine! This looks so good!
Hi Sabrina. It’s been a long time since I’ve visited your blog and wanted to let you know that I tried your recipe for cheesy chicken and broccoli casserole tonight. It was absolutely delicious and my family and I enjoyed it so much. I will be making this meal again and again, trust and believe that.
I love easy side dishes like this and anything mushroom is always hit here!
Mushroom and thyme are made to be used together! 🙂
“Scrape the onion garlic mixture into the slow cooker.”
Was this left over from when it was a slow cooker recipe?
Brett, thank you so much! This is what happens blogging while sick! I read the recipe through 5 times and missed that.
I love mushrooms! This looks like the perfect rice! Thanks for sharing!