This one-pot Mushroom Rice is packed with flavor and is incredibly quick and easy to whip up! Have it as a side dish or a main meal. It's absolutely delicious!
Course Appetizer, Main
Keyword Mushroom and rice
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
Author Muna Kenny
15button mushrooms cut into thick slices
1large onion thinly sliced
2green onion chopped
1vegetable or chicken bouillon cubes
1cuplong grain basmati rice washed and soaked for 20 minutes
Salt to taste
In a pan, add the olive oil and when hot add the onion and cook on high heat until light brown.
Add the mushrooms and cook until both the onion and the mushrooms are caramelized.
Add the salt and black pepper and garlic and sauté for two minutes on medium heat. Add the crumbled chicken or vegetable bouillon.
Pour the water and let it come to a boil. Add the drained rice and let it come to a boil again. Now reduce the heat to lowest, cover the pan, and allow the rice to cook for 15 minutes.
Uncover the pan and add the chopped green onion to the mixture and stir carefully, cover and let cook for another 10 minutes.
Serve hot with your favorite salad, or you can have it as a side dish with a juicy steak!
Although I have used basmati long grain rice, you can go for short-grain rice and it will come out great. When using short-grain rice, soak it for 15 minutes and not more.
Use the type of mushroom you prefer and what you have.
Brown rice will work in this recipe, the flavor won't be as strong since most brown rice has a nutty flavor, but you can still use it in this recipe. Keep in mind that brown rice soaking and cooking time is longer.
Instead of bouillon cubes, go for vegetable stock or chicken stock.