This mushroom rice is much more delicious than simple noodles. The secret lies in the spray of Worcestershire. It enhances the flavor of the mushrooms and adds a rich, buttery flavor to the rice. Try it and you’ll see exactly what I mean.
Why this mushroom rice works
- The flavor increases. Cooking the mushrooms and adding Worcestershire flavor gives each bite a rich, delicious pop.
- Texture is conveyed. Fluffy rice every time, without any fuzzy surprises.
- Perfect for any meal. Pantry-friendly ingredients and recipes that never disappoint.
mushroom rice ingredients
- rice: Long-grain white rice is best for fluffy multigrain rice. If using brown rice, increase water to 2 cups and cook time to 40-45 minutes.
- mushroom: I used baby bella mushrooms. But feel free to use whatever you like.
- broth: I used chicken broth, but you can also use beef broth or vegetable broth.
- Vegan or vegetarian version: Use vegetable broth, replace Worcestershire sauce with soy sauce or balsamic, and use olive oil instead of butter.
How to make mushroom rice
This mushroom rice is quick to cook and is so delicious and satisfying. It’s simple, budget-friendly, and goes great with proteins like Crispy Air Fryer Chicken Wings or London Broil.
- Preparation and Cooking: Heat the olive oil in a medium saucepan over medium heat. Add sliced mushrooms and chopped onion. Cook until the onions are soft and the mushrooms release their moisture, about 5 minutes. Then add minced garlic, fresh thyme, Worcestershire sauce, salt and pepper to taste. Cook for 1-2 minutes more.
- Add rice and butter: Add butter and long-grain white rice to pot. Stir and cook for 1 to 2 minutes to allow the rice to absorb the liquid from the mushrooms.
- Add liquid: Stir in the chicken broth, scraping up any browned bits from the bottom of the pan.
- Cook rice: Bring to a boil, then lower the heat and cover the pot. Cook for 15 minutes. Turn off the heat, let the rice sit for 5 minutes, and then whip it with a fork. Taste and adjust seasoning if necessary. Top with fresh parsley, if desired, and serve.
Alyssa’s Expert Tips
No peeking! Once you close the lid, do not remove it until time is up. This way, the steam stays in the pot and the rice becomes fluffy.
mushroom rice
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ingredient
- 2 tablespoon olive oil
- 8 oz. sliced mushrooms I used Baby Bella
- ½ cup diced onion
- 2 teaspoon Minced garlic About 2 cloves
- 2 teaspoon fresh thyme or ½ teaspoon dried thyme
- 1 tablespoon Worcestershire Sauce
- salt and pepper to taste
- 2 tablespoon butter
- 1 cup long grain white rice
- 1 ½ cup chicken broth
- fresh parsley optional decoration
guideline
- Heat a medium saucepan. 2 tablespoons of olive oil on medium heat. add 8 ounces sliced mushrooms and ½ cup diced onion. Cook until the onions are soft and the mushrooms release their moisture, about 5 minutes. Then add 2 teaspoons minced garlic, 2 teaspoons fresh thyme, 1 tablespoon Worcestershire sauceand salt and pepper to taste. Cook for 1-2 minutes more.
- add 2 tablespoons butterand 1 cup long grain white rice In the pot. Stir and cook for 1 to 2 minutes to allow the rice to absorb the liquid from the mushrooms.
- add 1 ½ cups chicken broth Stir, scraping up any browned bits from the bottom of the pan.
- Bring to a boil, then reduce heat to low and cover pot with lid. Cook for 15 minutes. Turn off the heat, let the rice sit for 5 minutes, and then whip it with a fork. Taste and adjust seasoning if necessary. top fresh parsley Serve if desired.
memo
- refrigerator: Leftover mushroom rice can be stored in an airtight container in the refrigerator for up to 4 days.
- freezer: Place in a freezer-safe airtight container and store in the freezer for up to 2 months.
- Reheat: Reheat on the stove or in the microwave until heated through. Add broth if necessary to restore moisture.
nutrition
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