Mmmm a One Pot Mushroom Rice?? Yes, you read that right! To make this delicious rice, you only need one pot! And cleaning has never been easier!
I love mushrooms. I must admit that I am very spoilt for mushrooms though. Growing up in Italy, you get exposed to some of the best mushrooms in the world (Porcini anyone?) and we also have a huge variety that can get cooked in so many different ways. It’s also very common for people to wander in the forests or mountains foraging for wild mushrooms. Now, you need to be very careful if you do that, as some mushrooms are poisonous and they are not always easy to recognise. Here in Australia, the choice is definitely narrower (even though there are plenty of Asian mushrooms to choose from!), but I still enjoy a good mushroom-based dish like this One Pot Mushroom Rice.
I have shared a few mushroom risotto recipes in the past (remember my Porcini Risotto, Dried Porcini and Saffron Risotto, Chestnut Porcini Risotto, and Saffron Pumpkin Porcini Risotto?), but this One Pot Mushroom Rice is very different. The rice comes out fluffy, with separate grains. It is delicious.
Don’t forget to check out my video below!
One Pot Mushroom Rice
- 2 tbsp extra virgin olive oil divided
- 750 gms – 1 ½ lb. mushrooms sliced
- 2 garlic cloves minced
- 1 small onion finely chopped
- 1 ½ cups long grain rice
- 2 ¼ cups vegetable stock
- 1 ½ tbsp parsley chopped
- Salt to taste
Heat 1 tbsp of extra virgin olive oil in a large pot over high heat. Add half the mushrooms, and cook for 5 minutes until golden. Season with salt, then remove and keep aside.
Add another 1 tbsp of extra virgin olive oil to the pot, add onions and garlic.
Cook for 30 seconds, then add the remaining mushrooms. Cook for 5 minutes or until the mushrooms are lightly browned.
Add a splash of stock and mix, so the brown stuff on the bottom of the pot mixes into the liquid.
Add the rice and stir, season with salt and add the remaining stock. Mix and cover the pot with a lid.
Bring to a simmer then turn the heat down to medium-low. Cook for 15 minutes or until there is no residual liquid.
Remove from the stove, remove the lid, quickly toss in the reserved mushrooms, and put the lid back on. Leave for 10 minutes.
Fluff rice and add the chopped parsley. Serve immediately.
The amount of liquid to rice ratio in this recipe yields a tender just cooked rice that is fluffy. If you like your rice on the soft side, use 1/2 cup extra liquid.
This recipe serves 8 as a side or 4 as a main. It keeps well in the fridge for a few days and it freezes well too!