Mushroom Rice Recipe
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.99 out of 5 stars
(237)
Ingredients
8 servings
- 2 - 3 tbsp olive oil (, separated)
- 30g / 2 tbsp butter
- 750g / 1.5 lb mushrooms (, sliced 3 - 5 mm / 1/8 - 1/5" thick (Note 1)
- 2 garlic cloves (, minced)
- 1 small onion (, finely diced)
- 1 1/2 cups long grain rice, uncooked (Note 2)
- 2 1/4 cups vegetable stock / broth (or chicken) (Note 3)
- 1 1/2 - 2 cups green onions (, sliced)
- Optional: More butter to stir through
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Preparation
Step 1
Heat 2 tbsp oil in a large pot over high heat. Add half the mushrooms, and cook for 5 minutes until golden. Season with salt and pepper then remove and set aside (we put these in at the end, mushrooms cooked in rice don't stay as golden).
Step 2
If the pot is dry, another 1/2 - 1 tbsp oil, and add butter. When melted, add onions and garlic.
Step 3
Cook for 30 seconds, then add remaining mushrooms. Cook for 5 minutes or until mushrooms are lightly browned (they won't caramelise as well as the first batch) and the base of the pot is brown.
Step 4
Add rice and a splash of broth. Mix so the brown stuff on the bottom of the pot mixes into the liquid. (Video below helpful here)
Step 5
Once the base of the pot is clean, add remaining liquid. Place lid on, bring to a simmer then turn down to medium low.
Step 6
Cook for 15 minutes or until there is no residual liquid (tilt pot to check).
Step 7
Remove from stove, remove lid, QUICKLY toss in reserved mushrooms and scallions, put lid back on. Leave for 10 minutes (do not skip this step!).
Step 8
Fluff rice using a fork or wooden spoon. OPTIONAL: Stir through more butter. :) Serve!
Step 9
Save recipe for the next time?
