Mushroom Rice

Mushroom Rice is a simple and delicious side dish that goes with just about any meal. Ready in about 30 minutes, this hearty and flavorful rice is sure to please even the picky eaters.

Rice Pilaf is one of our favorite side dishes because it’s so quick and easy and this mushroom rice is always a a hit with the whole family. 

Mushroom Rice ~ 30 Minute Side Dish

If you are looking for a quick and easy side dish, give this mushroom rice a try. It has tons of flavor from the onions, mushrooms and fresh herbs that will compliment any dinner. We especially love mushroom rice with anything on the grill. 

Ingredients Needed:

• Butter
• Onions
• Fresh Garlic
• Mushrooms ~ Baby Portobello or White 
• Water
• Chicken Base ~ Chicken base is a bullion type product and can be found near the dried bullion in any grocery store.
• Rice ~ Long Grain White Rice 
• Kosher Salt
• Black Pepper
• Toasted Pecans
• Fresh Parsley
• Fresh Thyme

Step-by-Step Instructions for Mushroom Rice:

• Chop the onions, slice the mushrooms and dice the pecans. 

• Add 2 tablespoons of butter to a large skillet and place over medium heat. Stir in onions and garlic and cook, stirring often until onions are caramelized.
• Add water to a pan with chicken base, whisk together until chicken base is dissolved. 
• Add the rice. 
• Stir in sautéed onions, salt and pepper. 

• Place the pan over medium- high heat and bring to a boil. Cover and lower to simmer, cook 13- 15 minutes, until water is absorbed. 

• Melt 2 tablespoons of butter in the skillet and cook the sliced mushrooms over medium heat, stirring often until golden brown.

• Remove rice from the heat. 

• Add chopped herbs, pecans and the mushrooms. Adding the mushrooms at the end of the recipe will keep the mushrooms from over cooking and becoming rubbery.

• Stir until combined and serve immediately.

Recipe Tips and Variations:

• Yield: 6 Servings
• Rice: Long Grain White Rice is my favorite for this recipe and I like Ben’s Original brand. It has the best texture and turns out perfect every time. Jasmine rice is another great option. 
• Vegetarian: Use vegetable base in place of the chicken base or use plain water to cook the rice. 
• Additions: Any vegetables can be sautéed with the onions including carrots, zucchini, snow peas or greens. 
• Nuts: The toasted pecans are optional but add a nice crunch. Walnuts are also a great addition. Just skip the nuts if you have allergies or aren’t a fan. 
• Herbs: Fresh herbs add brightness to the rice, rosemary also pairs well with mushrooms. Use dried herbs if that is what you have on hand. 
• Storage: Store leftover mushroom rice in an airtight container in the refrigerator up to 4 days.
• Reheat: Place rice in a pan with about 1 tablespoon of water and cook over medium heat, stirring often until heated through.

More Easy Side Dishes to Try:

• Broccoli Rice Casserole
• Fried Okra
• Garlic Butter Mashed Potatoes
• Skillet Mexican Street Corn

This savory Mushroom Rice is a great addition to everything from Fried Shrimp to Marinated Pork Chops. The buttery mushrooms and onions take ordinary rice to a whole new level of deliciousness. 

Print Recipe

5 from 3 votes

Mushroom Rice

Mushroom Rice is a simple and delicious side dish that goes with just about any meal. Ready in about 30 minutes, this hearty and flavorful rice is sure to please even the picky eaters.

Prep Time5 minutes mins

Cook Time25 minutes mins

Total Time30 minutes mins

Course: Side Dishes

Cuisine: American

Keyword: easy side dish, mushroom rice pilaf, rice with mushrooms and onions

Servings: 6 servings

Calories: 179kcal

Author: Milisa

Ingredients

• 1/4 cup butter divided
• 2 medium onions diced
• 2 large garlic cloves minced
• 8 ounces baby portobello mushrooms washed and sliced
• 3 cups water
• 1 tablespoon chicken base
• 1 1/2 cups long grain white rice
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1/4 cup diced toasted pecans optional
• 1 tablespoon minced fresh parsley
• 1 teaspoon fresh thyme

Instructions

• Chop the onions, slice the mushrooms and dice the pecans. 
• Add 2 tablespoons of butter to a large skillet and place over medium heat. Stir in onions and garlic and cook, stirring often until onions are caramelized.
• Add water to a pan with chicken base, whisk together until chicken base is dissolved. Add the rice. 
• Stir in sautéed onions, salt and pepper. 
• Place the pan of rice over medium- high heat and bring to a boil. Cover and lower to simmer, cook 13- 15 minutes, until water is absorbed. 
• Melt 2 tablespoons of butter in the skillet and cook the sliced mushrooms over medium heat, stirring often until golden brown.
• Remove rice from the heat. 
• Add chopped herbs, pecans and the mushrooms.
• Stir until combined and serve immediately.

Notes

Vegetarian: Use vegetable base in place of the chicken base or use plain water to cook the rice. 

Additions: Any vegetables can be sautéed with the onions including carrots, zucchini, snow peas or greens. 

Nuts: The toasted pecans are optional but add a nice crunch. Walnuts are also a great addition. Just skip the nuts if you have allergies or aren't a fan. 

Herbs: Fresh herbs add brightness to the rice, rosemary also pairs well with mushrooms. Use dried herbs if that is what you have on hand. 

Storage: Store leftover mushroom rice in an airtight container in the refrigerator up to 4 days.

Reheat: Place rice in a pan with about 1 tablespoon of water and cook over medium heat, stirring often until heated through.

 

Nutrition

Serving: 1g | Calories: 179kcal | Carbohydrates: 17g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Cholesterol: 22mg | Sodium: 177mg | Fiber: 2g | Sugar: 3g