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Mushroom rice with sliced mushrooms and chopped parsley served in a red dish.

One Pot Mushroom Rice Recipe

Made entirely in one pot, this Mushroom Rice gives you fluffy grains and tender mushrooms with less washing up, ideal for an easy family dinner.

Course: Main, Side Dish
Prep Time: 10 minutes
Cook Time: 25 minutes
Resting Time 10 minutes
Total Time: 45 minutes
Servings: 4
Author: Recipe adapted from Recipe Tin Eats

Ingredients

  • 2 tbsp extra virgin olive oil – divided
  • 750 g – 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

Instructions

  1. Heat 1 tbsp of extra virgin olive oil in a large pot over high heat. Add half of the mushrooms and cook for 5 minutes, or until golden. Season with salt, then remove from the pot and set aside.

  2. Add another 1 tbsp of extra virgin olive oil to the same pot. Add the onions and garlic.
  3. Cook for 30 seconds, then add the remaining mushrooms. Cook for 5 minutes, or until lightly browned.
  4. Add a splash of stock and stir, scraping up any browned bits from the bottom of the pot.
  5. Add the rice and stir to combine. Season with salt, then pour in the remaining stock. Stir well and cover with a lid.
  6. Bring to a simmer, then reduce the heat to medium-low. Cook for 15 minutes, or until all the liquid has been absorbed.
  7. Remove the pot from the heat and take off the lid. Quickly stir in the reserved mushrooms, then replace the lid and leave to rest for 10 minutes.
  8. Remove the lid, fluff the rice with a fork and stir through the chopped parsley.
  9. Serve immediately.

Recipe Notes

  • The liquid-to-rice ratio in this recipe gives you tender, perfectly cooked rice that stays fluffy. If you prefer softer rice, add an extra ½ cup of liquid.
  • This recipe serves 8 as a side dish or 4 as a main. It keeps well in the fridge for a few days and freezes well too.