One-Pot Mushroom Rice
A comforting and easy one-pot meal with mushrooms and rice, perfect for family dinners.
Equipment
- Large pot Use a heavy-bottomed pot for even cooking.
Ingredients
Main Ingredients
- 2.5 tbsp olive oil
- 2 tbsp butter
- 1.5 lb mushrooms, sliced 1/8 - 1/5" thick
- 2 cloves garlic, minced
- 1 small onion, finely diced
- 1.5 cups long grain rice, uncooked
- 2.25 cups vegetable or chicken stock
- 1.5 cups green onions, sliced
- additional butter for extra richness (optional)
Instructions
- Heat 2 tbsp of olive oil in a large pot over high heat. Add half of the mushrooms and cook for 5 minutes until they turn golden brown. Season with salt and pepper, then set aside.
- If the pot looks dry, add another 1/2 - 1 tbsp of olive oil along with the butter. Once melted, add the diced onions and minced garlic, cooking for about 30 seconds until fragrant.
- Add the remaining mushrooms to the pot and cook for another 5 minutes until they are lightly browned. You should see some brown bits forming at the bottom of the pot.
- Stir in the uncooked rice and add a splash of broth. Use a wooden spoon to scrape up those delicious brown bits from the bottom.
- Pour in the remaining broth, cover with a lid, and bring to a simmer. Then, reduce the heat to medium-low.
- Cook for 15 minutes or until all the liquid is absorbed. You can check this by tilting the pot gently.
- Remove the pot from heat and take off the lid. Quickly add the reserved mushrooms and sliced green onions, cover again, and let it sit for 10 minutes.
- Fluff the rice with a fork or spoon before serving. If you’re feeling indulgent, stir in a little more butter for extra richness.
- Serve and enjoy your delightful one-pot mushroom rice!
Notes
For added flavor, you can sprinkle some fresh herbs like parsley or thyme before serving.