A flavorful dish of buttery, herb-infused rice with several succulent mushrooms.
This is a straightforward side dish(Mushroom Rice), but you can make it into dinner by browning some ground beef.
My preferred simple side
- This wonderful mushroom rice transforms basic ingredients into a fantastic side or even a main entrée.
- We adore the light texture, lack of heavy cream, and absence of canned mushroom soup in this rice preparation.
- This meal, which is reminiscent of rice pilaf, is flavorful.
- Any type of rice, including long-grain, brown, or even a mixture of wild rice, can be used to make this recipe.
- To get more delicious mushrooms, replace the chicken stock with mushroom broth.
Ingredients for Mushroom Rice
RICE: Because the rice is cooked before it is added to the dish, any kind of rice will do. Use brown rice, a wild rice mixture, or long-grain white rice (or basmati, jasmine, or another variety). Depending on the type of rice you choose, adjust the cooking time and broth.
MUSHROOMS: Depending on what I have on hand, I most frequently make this with cremini (baby Bella mushrooms) or white mushrooms. Use any variety you prefer; portobello mushrooms work well in this dish as well.
To replace some of the broth after rehydrating dry mushrooms, strain the liquid through a coffee filter.
FLAVOR: Flavorful celery and buttery onions give this meal a great start. Finally, we stir in some fresh herbs and dry seasoning after cooking the rice in broth to add even more flavor. This recipe calls for chicken broth, but you may instead use beef, mushroom, or even vegetarian broth.
- Any type of rice, any type of broth, and any type of mushrooms can be used. This is a fantastic dish to mix and match!
- The onions and ground beef can be cooked together to create a hearty dish.
- The dish will become more creamy if you add roughly 1 cup of heavy cream. If desired, top with parmesan cheese.
- Add your favorite vegetables, such as thinly sliced zucchini, small spring peas, or finely diced carrots and bell peppers.
Making Mushroom Rice: A Recipe
This simple rice recipe is fantastic!
- Cook rice in broth.
- In butter, cook onion and celery until they are soft. When the mushrooms are ready, add them.
- Combining all ingredients, bake according to the recipe.
This rice tastes best when baked because the flavors meld and the top layer becomes slightly toasted, which also adds flavor and texture. You can omit the baking if time is of the essence. To give the flavors a chance to meld, add the dried seasonings along with the broth.
For up to four days, leftover mushroom rice can be kept in the refrigerator in an airtight container.
You can easily freeze and reheat this casserole! Utilize this simple method to freeze for up to two months and reheat!
This flavorful, simple mushroom rice is extremely delicious.
|20 minutes preparation
fifty minutes for cooking
1 hour 10 minutes in total
servings: Eight portions
- 2 cups long grain rice uncooked
- 4 ½ cups chicken broth divided
- 1 large onion chopped
- 3 ribs celery chopped
- 12 ounces mushrooms sliced ¼” thick
- 1 stick of butter (½ cup)
- 2 tablespoons fresh parsley finely chopped
- 1 ½ teaspoon poultry seasoning
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
Instructions for Mushroom Rice
- Set the oven to 350°F. Make a 9×13 baking dish greased.
- In a medium saucepan, mix 4 cups of chicken broth with the rice. For around 20 minutes, cook under cover to achieve tenderness.
- Melt butter in a 10-inch skillet while the rice is cooking. Add celery and onions, and stir-fry until the onions begin to soften. When the mushrooms are fully cooked, stir in the mushrooms and continue to cook.
- In the dish that has been prepared, mix the rice, seasonings, remaining 1/2 cup broth, and cooked vegetables.
Cook without cover for 30 minutes.
TIME-SAVING TIP: We like to bake this rice to allow the flavors to meld and the top layer to slightly toast, which adds flavor and a little texture. You can omit the baking if time is of the essence. To give the flavors a chance to meld, add the dried seasonings along with the broth.
Although any type of rice can be used in this recipe, it is written for long grain white rice. Depending on the type of rice you choose, you might need to change the liquid volume and cooking time.
Rice stuffing leftovers can be kept in the refrigerator in an airtight container for up to 4 days.
For up to two months, freeze.
Serving: 1cup | Calories: 169 | Carbohydrates: 36g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 565mg | Potassium: 252mg | Fiber: 1g | Sugar: 1g | Vitamin A: 96IU | Vitamin C: 11mg | Calcium: 29mg | Iron: 1mg