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This delicious mushroom rice is perfectly easy to make and is an excellent way to add flavor to so many meals. Made with simple ingredients, this vegetarian rice dish is an excellent addition to any table.
Liven up your side dishes with this yummy mushroom rice recipe. Simple to make, it’s wonderfully earthy and I love to serve it with Indian dishes like chicken tikka masala, kormas and other curries.
Finished with toasted almonds for extra texture, it’s an easy way to add some flare to your mealtime.
Why you will love this mushroom rice recipe!
- One-Pot: This rice dish is all cooked in one pan, making clean-up a breeze!
- Healthy: Made with natural ingredients, this dish is low in fat with a good amount of fiber and protein.
- Versatile: Although great to serve as a side dish, you can also serve this easy mushroom rice up as a hearty main.
Ingredients
To make this easy mushroom rice recipe, you will need the following:
- Almonds: Almonds and a great crunch texture to the rice.
- Butter: You can use salted or unsalted butter in this dish, just adjust the amount of salt to taste.
- Garlic and onion: Use freshly minced garlic for the best flavor.
- Mushrooms: I used cremini mushrooms for this recipe.
- Rice: Use long-grain rice, like basmati.
- Thyme: The flavor of thyme works so well with the earthy mushrooms. Use fresh rather than dried.
- Stock: I used chicken stock, but you can use vegetable or beef stock if you prefer to keep it vegetarian.
How to make mushroom rice
- Toast slivered almonds in a pot for 1 – 2 minutes. Transfer almonds to a bowl.
- Melt 2 tablespoons butter in the same pot and add sliced mushrooms. Cook for 6-7 minutes until browned and caramelized. Add garlic and cook for 1 more minute. Transfer to the bowl with almonds and cover to keep warm.
- Add the remaining 2 tablespoons of butter and add the onion. Cook until tender and translucent, about 1-2 minutes. Add the rice, thyme, salt, and black pepper. Stir together and cook for 1 minute, toasting the rice. Add in 1/2 cup of stock and scrape up any browned bits from the bottom of the pan. Add remaining broth and bring rice & stock up to a boil. Turn heat to low, cover, and simmer for 20 minutes without opening the lid or stirring the rice (time will vary depending on the type of rice you are using. Check the rice package for instructions.)
- Remove pot from heat and let stand for 10 minutes without opening the lid. After 10 minutes, fluff the rice with a fork. Stir in mushrooms and toasted almonds. Taste the mushroom rice pilaf and adjust seasoning. Sprinkle with chopped green onions and serve warm.
Can you make it vegan?
It’s super easy to make this dish vegan. Just swap the butter for oil, or use a plant-based brand.
Can you make it ahead of time?
This mushroom rice pilaf is best served as soon as it’s made or within a couple of hours. When left to sit, the rice can dehydrate. If you do have leftovers, place them in an airtight container, and when you reheat, stir in a couple of tablespoons of water to loosen it back up. Take care to only reheat rice once.
What’s the best rice to use?
I used basmati rice for this recipe, but any long-grain white rice, like jasmine, will work well. You can also make this rice and mushroom pilaf with brown or wild rice. Just be aware that the cooking time and the amount of liquid will need to be adjusted, check the cooking instructions on the rice packet and adjust accordingly.
What are the best mushrooms to use?
I used cremini mushrooms as they are so wildly available, but any fresh mushrooms will work well. You can use a mix of several mushrooms like portobello, shitake and oyster if you prefer.
Recipe Notes and Tips
- Be sure to wait to add the mushrooms back to the rice after it is cooked. If the mushrooms are cooked with the rice, they will lose their caramelization and will be chewy.
- After the rice is cooked, don’t open the lid immediately. Let it stand for 10 minutes and then fluff with a fork.
- You can use different rice but you need to adjust the cooking time and the amount of liquid.
- Make this mushroom rice into a fuller meal by adding in shredded chicken, cooked ground beef, or marinated tofu.
- Thyme works great in this recipe, but you can also use rosemary, sage, or parsley.
More Rice Recipes
- Instant Pot Chicken and Rice
- Wild Rice Pilaf with Mushrooms
- One Skillet Mediterranean Pork and Rice
- Easy Dirty Rice with Shrimp
Mushroom rice
INGREDIENTS
- ½ cup slivered almonds
- 4 Tablespoon butter
- 3 cloves garlic, minced
- 1 lb cremini mushrooms, sliced
- 1 small onion, diced
- 1.5 cups long-grain rice, uncooked (I used basmati)
- 1 teaspoon fresh thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2.5 cups vegetable stock, you can use beef or chicken stock, or water
- ¼ cup chopped fresh onion
INSTRUCTIONS
- Toast slivered almonds in a pot for 1 – 2 minutes. Transfer almonds to a bowl.
- Melt 2 tablespoons butter in the same pot and add sliced mushrooms. Cook for 6-7 minutes until browned and caramelized. Add garlic and cook for 1 more minute. Transfer to the bowl with almonds and cover to keep warm.
- Add remaining 2 tablespoons of butter and add onion. Cook until tender and translucent, about 1-2 minutes. Add the rice, thyme, salt and black pepper. Stir together and cook for 1 minute, toasting rice. Add in 1/2 cup of stock and scrape up any browned bits from the bottom of the pan. Add remaining broth and bring rice & stock up to a boil. Turn heat to low, cover and simmer for 20 minutes without opening the lid or stirring the rice (time will vary depending on the type of rice you are using. Check the rice package for instructions.)
- Remove pot from heat and let stand for 10 minutes without opening the lid. After 10 minutes, fluff the rice with a fork. Stir in mushrooms and toasted almonds. Taste and adjust seasoning. Sprinkle with chopped green onions and serve warm.
TIPS & NOTES
- Be sure to wait to add the mushrooms back to the rice after it is cooked. If the mushrooms are cooked with the rice, they will lose their caramelization and will be chewy.
- After the rice is cooked, don’t open the lid immediately. Let it stand for 10 minutes and then fluff with a fork.
- You can use different rice but you need to adjust the cooking time and the amount of liquid.
- Make this mushroom rice into a fuller meal by adding in shredded chicken, cooked ground beef, or marinated tofu.
- Thyme works great in this recipe, but you can also use rosemary, sage, or parsley.
NUTRITION
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