Mushroom Rice

$2.93 recipe / $0.73 serving
by Beth - Budget Bytes
4.93 from 13 votes
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I’m all about keeping side dishes really easy, but that doesn’t mean you need to stick to plain white rice. Adding a ton of flavor to rice is really simple and can take your meal to the next level. This simple mushroom rice combines earthy mushrooms, savory garlic, rich butter, and flavorful vegetable broth for a simple yet flavorful side dish. So if you find yourself buying boxed flavored rice mixes, you’ve got to try it from scratch at least once. I promise it’s just as easy! :)

Mushroom rice in a white serving bowl

What Kind of Mushrooms to Use

You can use just about any type of mushrooms for this rice, which means you can be flexible based on your budget. I used baby Bella mushrooms today because I was able to get them for a good price and they produce a nice deep brown color when sautéed.

What Type of Rice to Use

You can use any type of long-grain white rice. Plain white rice is great, but if you happen to have something a little more aromatic like basmati or jasmine rice, that would be even more next level. You could even turn this into a risotto by using short-grain rice, like arborio rice, but you might need more broth and you’ll need to add it incrementally while stirring.

What Type of Broth to Use

This mushroom rice will only be as flavorful as the broth you use, so make sure to use a quality broth with vibrant flavors. I used vegetable broth, but you could double down on the mushroom flavor and use a mushroom broth, if you prefer. You can use chicken broth or beef broth, if that’s what you have, just keeping in mind that it will change the flavor and potentially the color of the finished dish.

What Else Can I Add?

I like to keep recipes super simple and basic, then offer more add-in ideas for those who want a little more. Here are some other ingredients that you could add to this mushroom rice to make it a little extra special:

  • Peas
  • Crumbled bacon
  • Parmesan cheese
  • Spinach
  • Top with crispy fried onions
  • Green onions

What to Serve with Mushroom Rice

Mushroom rice would make a great side to something classic like Homemade Meatloaf, Baked Chicken Drumsticks, or Herb Roasted Pork Tenderloin. Add some Roasted Broccoli or a Simple Side Salad as a second side dish and you have an easy, well-rounded meal!

Close side view of mushroom rice in a pan

Mushroom Rice

4.93 from 13 votes
This simple mushroom rice combines earthy mushrooms, savory garlic, rich butter, and flavorful vegetable broth for a simple yet flavorful side dish.
Close side view of mushroom rice in a pan
Servings 4 ¾ cup each
Prep 5 mins
Cook 20 mins
Total 25 mins

Ingredients

  • 8 oz. mushrooms ($1.49)
  • 2 cloves garlic ($0.16)
  • 3 Tbsp butter, divided ($0.30)
  • 1/4 tsp dried thyme ($0.03)
  • 1/4 tsp freshly cracked pepper ($0.02)
  • 1/8 tsp salt ($0.01)
  • 1 cup long-grain white rice (uncooked) ($0.62)
  • 1.5 cups vegetable broth ($0.20)
  • 1 Tbsp chopped fresh parsley (optional) ($0.10)

Instructions 

  • Slice the mushrooms and mince the garlic.
  • Add the mushrooms, garlic, thyme, pepper, salt, and 1 Tbsp butter to a deep skillet. Sauté over medium heat until the mushrooms have released all of their water and the water has evaporated off the bottom of the skillet.
  • Add the rice and 2 Tbsp butter to the skillet and continue to sauté for about two minutes more.
  • Add the vegetable broth to the skillet and stir to dissolve any browned bits off the bottom of the skillet.
  • Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a full boil. When it reaches a full boil, turn the heat down to low, or just above low, so the broth remains simmering.
  • Let the rice simmer for 15 minutes without stirring or removing the lid. After 15 minutes, remove the pan from the heat and let the rice rest for another 5 minutes, without removing the lid.
  • Finally, remove the lid and fluff the rice with a fork. Taste and add salt or pepper, if desired. Top with chopped fresh parsley as a garnish.

See how we calculate recipe costs here.

Nutrition

Serving: 0.75cupCalories: 264kcalCarbohydrates: 41gProtein: 5gFat: 9gSodium: 506mgFiber: 1g
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Side view of mushroom rice in a serving bowl

How to Make Mushroom Rice – Step by Step Photos

Sliced mushrooms on a cutting board

Slice 8oz. of mushrooms and mince two cloves of garlic.

Mushrooms, garlic, and butter in a pan

Add the mushrooms and garlic to a deep skillet along with ¼ tsp dried thyme, ¼ tsp freshly cracked pepper, ⅛ tsp salt, and one tablespoon of butter.

Sautéed mushrooms in the skillet

Sauté the mushrooms and garlic over medium heat until the mushrooms have released all their water and the water has evaporated off the bottom of the pan.

Butter and rice added to the skillet

Add one cup long-grain white rice and 2 tablespoons of butter to the pan. Sauté the rice in the butter for about two minutes more.

Broth being poured into the pan

Add 1.5 cups vegetable broth to the pan. Stir to dissolve any browned bits off the bottom of the pan.

Lid being added to the pan

Place a lid on the pan, turn the heat up to medium-high, and allow the broth come up to a boil. Once it reaches a full boil, turn the heat down to low, or just above low, so the rice remains simmering. Let the rice simmer for 15 minutes, with the lid in place and without stirring. After 15 minutes, remove it from the heat and let it rest (again without stirring and without removing the lid) for an additional 5 minutes.

Mushroom rice being fluffed with a fork

Once the rice is cooked and has rested off the heat for five minutes, remove the lid and fluff it with a fork. Taste and add salt or pepper if desired.

Side view of mushroom rice in a pan

Top with chopped fresh parsley to garnish, if desired!

Try These Other Flavored Rice Recipes:

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  1. This turned out amazing! who knew just two ingredients could pack so much flavour! I forgot to toast the rice after the mushrooms cooked and added the rice and broth and butter together. When I realised my mistake i just kept stirring until all the butter melted, covered and continued with the other steps. it was phenomenal! perfect separated rice! I did rinse the rice and soak for less than 10 minutes while i cut up the mushrooms.

    Thanks for a great recipe!

  2. I make this weekly, it’s that good and simple of a side dish. I usually make it with brown rice or quinoa (but have made with white) and it turns out just as good (I use the correct ratio of broth for 1 one cup quinoa or brown rice). Much healthier than those packaged sidekck things too, and better flavour.