Okay, grab a spatula and get ready for some serious kitchen magic! This Garlic Mushroom Rice is my go-to dinner when I want something flavorful but fuss-free. Imagine the warm aroma of garlic sizzling in butter, mingling with earthy mushrooms, all nestled into perfectly fluffy rice—sounds like a dream, right? I can’t wait to share this simple recipe that brings big comfort without hours of cooking. Plus, it’s so easy to tweak with whatever veggies or herbs you have on hand. Trust me, once you try this, it might just become your weeknight hero too!
Quick Facts
Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
For the Main Dish:
1 cup long-grain white rice
2 cups vegetable or chicken broth
8 oz cremini or white mushrooms, sliced
4 cloves garlic, minced
2 tbsp unsalted butter
1 tbsp olive oil
1/4 cup finely chopped onion
Salt and freshly ground black pepper, to taste
2 tbsp fresh parsley, chopped (optional)
How I Make It
Step 1:
Start by rinsing the rice under cold water until the water runs clear—this helps remove excess starch so the rice cooks up fluffy, not sticky. In a medium saucepan, bring the 2 cups of broth to a gentle boil, then reduce the heat to low and cover to keep it warm while you cook the mushrooms.
Step 2:
In a large skillet, heat the olive oil and butter over medium heat until the butter melts and starts to bubble. Toss in the chopped onion and cook until translucent and soft, about 3 minutes.
Step 3:
Add the garlic next and sauté for about 30 seconds, just until fragrant—watch carefully so it doesn’t brown or burn, or it will taste bitter.
Step 4:
Now add the sliced mushrooms. Stir frequently and cook until the mushrooms release their moisture and start to turn a beautiful golden brown, about 5–7 minutes. Season with salt and black pepper as you go.
Step 5:
Once the mushrooms look perfectly caramelized, stir in the rinsed rice and toast it for 1–2 minutes in the skillet, coating each grain with that garlicky buttery goodness.
Step 6:
Pour in the warm broth, give everything a quick stir, then reduce the heat to low and cover the skillet with a tight-fitting lid. Let the rice simmer gently for about 15 minutes, or until all the liquid is absorbed and the rice is tender. Turn off the heat, fluff the rice with a fork, and sprinkle with fresh parsley before serving.
Variations & Tips
Swap out cremini mushrooms for shiitake or button mushrooms depending on what you have.
For extra flavor, stir in a sprinkle of grated Parmesan cheese right before serving.
Try adding a splash of white wine when you add the broth for a subtle depth.
If you want it vegan, swap butter for extra olive oil or vegan margarine.
Add chopped spinach or kale in the last 5 minutes of cooking for a veggie boost.
Make it a one-pan meal by cooking diced chicken or tofu first, then using the same pan for mushrooms and rice.
How I Like to Serve It
This garlic mushroom rice is a perfect cozy side for roast chicken or pan-seared salmon. In cooler months, it’s comforting enough to stand alone as a light dinner with a crisp green salad. And when friends drop by unexpectedly, this dish comes together swiftly, impressing everyone with its rich flavors and homey vibes.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently with a splash of broth or water to loosen the rice and keep it moist.
Closing: This Garlic Mushroom Rice is one of those simple recipes that always fills the kitchen with warmth and flavor, making every dinner feel like a little celebration at home.
