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A quick and comforting one-pot dish combining earthy mushrooms, fragrant spices, and fluffy long-grain white rice cooked together in a single pan for an easy, flavorful meal.

Ingredients

Scale
  • 1 cup long-grain white rice (basmati preferred for extra aroma)
  • 2 tablespoons olive oil
  • 1 medium onion, diced finely
  • 3 cloves garlic, minced
  • 2 cups cremini or button mushrooms, sliced thin
  • 2 cups vegetable broth (or chicken broth if preferred)
  • 1 teaspoon soy sauce (optional, for umami depth)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • Salt and pepper, to taste
  • Chopped parsley for garnish

Instructions

  1. Rinse the rice under cold water until the water runs clear.
  2. Dice the onion, mince the garlic, and slice the mushrooms.
  3. Heat the olive oil in a large skillet over medium heat.
  4. Add the onion and sauté for 3–4 minutes until soft and translucent.
  5. Add the garlic and cook for about 1 minute.
  6. Add the sliced mushrooms and cook for 5–6 minutes until golden and most moisture has evaporated.
  7. Sprinkle dried thyme, paprika, salt, and pepper over the mushrooms and stir to coat.
  8. Add the rinsed rice to the pan and toast with the mushroom mixture for 1–2 minutes, stirring gently.
  9. Slowly pour in the vegetable broth, ensuring the rice is fully covered; stir in soy sauce if using.
  10. Bring the mixture to a gentle boil.
  11. Reduce heat to low, cover tightly with a lid, and simmer without stirring or peeking for 15–18 minutes.
  12. Turn off the heat, keep the lid on, and let the rice rest for 5 minutes.
  13. Gently fluff the rice with a fork and top with chopped parsley before serving.

Notes

For a richer touch, stir in 1 tablespoon of butter or a splash of coconut milk before serving., To make vegan, use vegetable broth and omit the butter., Add cooked chicken, tofu, or shrimp to make it more protein-packed., For extra veggies, add spinach or peas in the last few minutes of cooking., Adjust seasoning like salt and pepper to taste before serving., Store leftovers in airtight containers in the fridge for 3–4 days or freeze for up to 2 months., Reheat gently with a splash of water or broth to maintain moisture., Avoid overcooking and stirring during simmering to prevent mushy rice.

Nutrition

Find it online: https://cookingcrumbs.com/one-pot-mushroom-rice-the-perfect-comfort-food/