So Here's the Thing About My Favorite Rice Dish
I can’t tell you how many gloomy evenings have been saved by this One-Pot Mushroom Rice. Picture this: you come home after a long, soggy Tuesday (because, of course, it started raining just as you left work), your brain is basically mush—ironically—and the last thing you want is to fuss with three pans and an overflowing sink. I started making this when I was sharing a flat with two uni mates; money was tight, space was tighter, but there was ALWAYS a bag of rice knocking about. My mate Sean claims it tastes 'proper posh' even though half the time we’d just chuck in whatever was left in the back of the fridge. Give this one a go next time you want something a bit special, but your energy’s on holiday!
Why You'll Love This Mushroom Rice (Or At Least I Do)
I make this when I'm craving something warm and honestly a little bit indulgent, but I don't feel up to fancy chef behaviour. My family goes a bit berserk for this because it's basically comfort in a bowl (even Mum who's firmly anti-mushroom swoons if I chop them small enough). There’s something about the way all the flavors snuggle up together—it feels cosy, sort of like your favorite jumper after it's finally dried on the radiator. Plus, if you hate washing up as much as I do—seriously, who likes it?—the whole one-pot thing is a lifesaver. Occasionally, I've mucked up the rice-timing and got a bit of mush, but even then it tastes brilliant (just call it 'creamy' and no one will be any the wiser).
What You'll Need (But Improvise as You Like)
- 1 cup (about 200g) long-grain rice (I've used basmati and jasmine too—works fine; or go with brown if you're feeling virtuous, just cook a bit longer)
- 250g mushrooms, any type—in a rush, I grab chestnut or button, but last time I had a few shiitake, and that was a game changer
- 1 onion, chopped (don’t sweat it if all you have is a few spring onions—they’re just as good)
- 3 cloves garlic, minced (or a squidge from one of those garlic pastes when I’m being lazy)
- 2 tablespoons olive oil (but really, any oil you fancy—even butter if you're feeling wild)
- 2¼ cups (550 ml) veggie stock (my gran was faithful to OXO cubes but honestly, anything goes and I sometimes just wing it with bouillon)
- Salt and black pepper, to taste
- A handful of fresh parsley, chopped (or dried—who am I to judge?)
- Optional: ½ teaspoon thyme, a splash of soy sauce for an umami kick, parmesan for serving
Here's How I Throw it Together
- Grab your biggest frying pan or a deep pot. No need to get fancy—a battered old nonstick does the job for me. Heat up the olive oil over medium heat. Add onions and cook them until they're just turning golden and smell like dinner’s close. (This is when my dog starts circling, by the way!)
- Tip in the mushrooms and garlic. Don't freak out if the mushrooms crowd the pan—they shrink heaps. Sauté until they're softened, 4-5 minutes. If bits stick, just splash in a bit of water or stock.
- Stir in your rice, giving it a little toss so it picks up all those lovely oniony juices—this is where I usually sneak a taste (careful, it's hot!).
- Pour in the stock and add in thyme, salt, pepper, and soy sauce if you feel like it. Give it a good stir and bring it to a gentle simmer. Now, slap a lid on (or if your lid’s gone walkabout, foil makes a decent sub).
- Let it simmer, mostly covered, for about 15 minutes—the trick is to check it at 12 min and, if most of the liquid's gone, test the rice; if you like it softer, give it a splash more stock and a couple more minutes. Don’t stress if it's a bit sticky—nobody ever moaned about creamy rice in my house.
- Remove from the heat, leave it covered for 5 min (I know, it's hard to wait, but trust me—it finishes cooking itself and gets crazy fluffy).
- Fluff it up, stir in parsley, scatter over parmesan if that’s your style, and dive in! (And don’t forget to fish out that runaway bay leaf if you tossed one in. I've bitten into it before—not recommended.)
Sticky Notes from My Many Tries
- If your rice ends up a bit wet, just leave the lid off for the last couple of minutes with the heat still on low. Or, you know, eat it as is—I do!
- Swapping in different mushrooms honestly changes the whole vibe, so try mixing a few types.
- Oh, and one time I forgot the salt entirely. It was... let’s say, surprisingly bland. Don’t skip it (but you can always add at the table).
- I used to think you had to stir constantly, but actually, I find it works better if you just leave it alone to simmer. Go make a cup of tea!
Stuff I've Tried—Good and Not-So-Good
- Added frozen peas right at the end—brilliant, added colour and no fuss.
- Once chucked in smoked paprika for a 'Spanish' vibe. Not a total win, but, eh, edible.
- Chicken bits (pre-cooked or leftover roast): turns it into a full meal (recipe for that here on Good Food)
- Tried fancy wild rice. Took forever, but tasted kind of nutty—worth it if you’ve got time to faff.
Do You Really Need a Fancy Pot?
I mostly use a deep nonstick frying pan (from IKEA, nothing flash). If all you have is a beat-up saucepan or even one of those wide soup pots, just go for it. To be honest, I've used a rice cooker for this in a pinch and it basically works—bit more hands-off, but that's not always a bad thing.
Keeping It Fresh—Though It Rarely Lasts
Pop leftovers in a lidded container in the fridge; keeps fine for two days, but honestly, it usually vanishes before then. If you do reheat, splash in a bit of stock or water, or it'll be a bit stodgy. Just don't freeze it—never loved the texture after thawing.
How I Like to Serve It (With a Little Tradition)
This rice is a meal by itself but my brother swears it’s best alongside a sharp salad—think rocket with lemon juice. When I’m being properly indulgent, I’ll make a quick garlic yogurt (tiny spoonful of minced garlic in Greek yogurt, plus salt and pepper) and dollop it on top. Oh, and for some reason my uncle always wants a fried egg on his... not sure why, but I have to admit it's great.
Things I Wish Someone Had Told Me (aka 'Pro Tips')
- I once tried rushing the rice with a higher flame. Big mistake—it burnt and stuck. Keep it gentle, you'll thank yourself.
- If you're tempted to skip the rest after switching off the heat, don't; that 5 minute pause changes everything (in a good way!)
- Don’t overdo the soy sauce unless you want it to taste like takeout—start small, taste, then add more if you want.
FAQ – Things You Might Wonder About
- Can I use brown rice instead? I get this a lot! Yep, but it takes longer—like 35 minutes. Add extra stock so it doesn’t dry out.
- What mushrooms are best? Honestly, whatever’s cheapest or nearest expiry. But portobellos are if you’re feeling fancy.
- Stock or broth—does it matter? Nah, not really. I sometimes use a mix of whatever cubes are in the cupboard. Once used miso bouillon—actually, not bad!
- Vegan version? It’s already vegan as long as you skip the parmesan or use the non-dairy one (love the Violife one). More on vegan swops over at Minimalist Baker.
- How can I make it more filling? Toss in leftover roast chicken, lentils (canned’s fine), or even some sausage slices if you’re feeling wild.
So yeah, that's my kitchen table take on one-pot mushroom rice. Try it with what you've got—honestly, cooking's about the fun (and, let's face it, the food). Give it a bash, let me know how it goes, and don't blame me if there's none left for lunch tomorrow. Cheers!
Ingredients
- 2 cups white rice, rinsed
- 12 oz fresh mushrooms, sliced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 3 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
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1Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 3 minutes.
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2Stir in garlic and sliced mushrooms. Cook until mushrooms release their moisture and start to brown, about 5 minutes.
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3Add rinsed rice and thyme to the pot. Stir for 1-2 minutes until rice is lightly toasted.
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4Pour in vegetable broth, add salt and pepper, and bring to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and liquid is absorbed.
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5Remove from heat and let the pot stand, covered, for 5 minutes. Fluff with a fork, garnish with chopped parsley, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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