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A quick and comforting one-pot meal featuring long-grain white rice cooked with earthy mushrooms, warm spices, and savory broth for fluffy, flavorful results.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 cup long-grain white rice (or basmati)
  • 2 tablespoons olive oil (California Extra Virgin recommended)
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 2 cups cremini or button mushrooms, sliced
  • 2 cups vegetable broth (or chicken broth)
  • 1 teaspoon soy sauce (optional)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • Chopped parsley to sprinkle on top

Instructions

  1. Rinse the rice under cold water until it runs clear; drain.
  2. Chop the onion, mince the garlic, and slice the mushrooms.
  3. Heat olive oil in a large skillet or saucepan over medium heat.
  4. Add the chopped onion and cook until soft and translucent, about 3 to 4 minutes.
  5. Stir in the garlic and cook for 1 minute until fragrant.
  6. Add the sliced mushrooms and sauté for 5 to 6 minutes, letting them release moisture and brown.
  7. Sprinkle in dried thyme, paprika, salt, and pepper; stir to coat the mushrooms and onions.
  8. Add the rinsed rice and gently mix with the mushroom mixture.
  9. Toast the rice in the pan for 1 to 2 minutes.
  10. Slowly add the vegetable broth, ensuring the rice is completely covered; add soy sauce if using, and stir gently.
  11. Increase heat until the mixture just starts to boil.
  12. Reduce heat to low, cover tightly, and simmer gently for 15 to 18 minutes.
  13. When the rice is tender, turn off the heat and leave the pot covered for 5 minutes to rest.
  14. Fluff the rice gently with a fork and sprinkle with chopped parsley.

Notes

Choose long-grain or basmati rice for best texture; avoid short-grain rice to prevent stickiness., Rinsing rice removes excess starch for fluffy grains., Season to taste; soy sauce adds umami but is optional., For extra creaminess, stir in a tablespoon of butter or a splash of coconut milk before serving., Pairs well with roasted chicken, grilled salmon, or vegetable stew., Can be made vegan by using vegetable broth and omitting butter or substituting with olive oil or coconut milk., To boost protein, add cooked chicken, tofu, or shrimp., For spice, add red pepper flakes or cayenne., Add spinach or peas during last few minutes for extra veggies., Leftovers store 3-4 days refrigerated or up to 3 months frozen., Reheat with added liquid on stovetop, microwave, or oven for best results.

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course

Nutrition

  • Serving Size: about 1 cup
  • Calories: approx. 250 calories per serving
  • Fat: approximately 7g per serving
  • Carbohydrates: approximately 45g per serving
  • Protein: approximately 5g per serving