Mushroom Rice
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$2.93 RECIPE / $0.73 SERVING

I prefer simple side dishes such as this easy mushroom rice but that doesn’t mean you have to limit yourself to white rice.

It’s simple to add a lot of flavor to rice, and it can truly elevate your dinner. Earthy mushrooms, savory garlic, buttery butter, and fragrant vegetable broth come together in this easy mushroom rice for a delectable side dish.

So, if you’re buying flavored rice mixtures in a box, you should at least try making it from home once. It’s as simple as that! ūüôā


Mushroom Rice
Food: Mushroom Rice
Source: Little Sugar Snaps

This rice may be made with almost any sort of mushroom, allowing you to be versatile with your budget.

Today I chose young Bella mushrooms because they were inexpensive and produced a wonderful rich brown color when sautéed.


You can use any sort of white long-grain rice for this dish. Plain white rice is delicious, but if you have something a bit more aromatic on your hands, such as basmati or jasmine rice, that would be even better.

You could make a risotto out of this by using short-grain rice, such as arborio rice, but you’ll need more broth and will have to add it in little increments while stirring.


This mushroom rice will only have as much flavor as the broth you use, so choose a high-quality broth with bold spices. I used vegetable broth, but if you want to amp up the mushroom taste, use mushroom broth instead.

If you don’t have chicken broth, you can substitute beef stock, but bear in mind that the flavor and color of the completed meal will be affected.


I prefer to keep recipes simple and basic, then offer more add-in options for those that want something a little more. Here are some other ingredients you might use to make your mushroom rice extra special:

  • Peas
  • Crumbled bacon
  • Parmesan cheese
  • Spinach
  • Top with crispy fried onions
  • Green onions

Homemade Meatloaf, Baked Chicken Drumsticks, or Herb Roasted Pork Tenderloin would all go well with mushroom rice. As a second side dish, serve some Roasted Broccoli or a Simple Side Salad for a complete supper!


For a simple yet delectable side dish, mix earthy mushrooms, savory garlic, rich butter, and aromatic vegetable broth in this simple mushroom rice.
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Servings: 4; 3/4 cup each


  • 8¬†oz.¬†mushrooms¬†($1.49)
  • 2¬†cloves of¬†garlic¬†($0.16)
  • 3¬†Tbsp.¬†butter, divided¬†($0.30)
  • 1/4¬†tsp¬†dried thyme¬†($0.03)
  • 1/4¬†tsp¬†freshly cracked pepper¬†($0.02)
  • 1/8¬†tsp¬†salt¬†($0.01)
  • 1¬†cup¬†long-grain white rice (uncooked)¬†($0.62)
  • 1.5¬†cups¬†vegetable broth¬†($0.20)
  • 1¬†Tbsp.¬†chopped fresh parsley (optional)¬†($0.10)


  1. Mushrooms should be sliced and garlic should be minced.
  2. In a large, deep skillet, combine the mushrooms, garlic, thyme, pepper, salt, and 1 tablespoon of butter. Sauté over medium heat until all of the water has evaporated from the bottom of the skillet and the mushrooms have released all of their liquid.
  3. Continue to sauté for another two minutes, adding the rice and 2 tablespoons of butter to the skillet.
  4. Stir in the vegetable broth to dissolve any browned bits from the skillet’s bottom.
  5. Cover the skillet and bring the broth to a full boil over medium-high heat. Turn the heat down to low or slightly above low when the broth reaches a full boil to keep the stock simmering.
  6. Allow 15 minutes to pass without stirring or lifting the lid from the rice. Remove the pan from the heat after 15 minutes and leave the rice to rest for another 5 minutes, covered.
  7. Remove the lid and fluff it with a fork the rice. If desired, season with salt and pepper. As a finishing touch, sprinkle with fresh parsley.


  • Serving:¬†0.75¬†cup
  • Calories:¬†264¬†kcal
  • Carbohydrates:¬†41¬†g
  • Protein:¬†5¬†g
  • Fat:¬†9¬†g
  • Sodium:¬†506¬†mg
  • Fiber:¬†1¬†g


Mushroom Rice
Food: Mushroom Rice
Source: Little Sugar Snaps
  1. Slice 8 oz. mushroom and Mince two garlic cloves.
  2. In a deep skillet, combine the mushrooms and garlic with 1/4 teaspoon dried thyme, 1/4 teaspoon freshly cracked pepper, 1/8 teaspoon salt, and 1 tablespoon butter.
  3. Over medium heat, sauté the mushrooms and garlic until the water has drained from the bottom of the pan and the mushrooms have lost all of their water.
  4. 2 tablespoons butter, 1 cup long-grain white rice For another two minutes, sauté the rice in the butter.
    Fill the pan halfway with veggie broth. Any browned parts from the pan’s bottom should be dissolved by stirring.
  5. Cover the pan with a lid and bring the broth to a boil over medium-high heat. Turn the heat down to low, or just above low, once it reaches a full boil, so the rice continues to simmer. Allow the rice to cook without stirring for 15 minutes with the cover on. Remove it from the fire after 15 minutes and set it aside to cool for another 5 minutes (without stirring or removing the lid).
  6. Remove the lid and fluff the rice with a fork after it has been cooked and allowed to cool for five minutes. If desired, season with salt and pepper.
  7. If desired, sprinkle with finely chopped fresh parsley.