One Skillet Mushroom Rice

When you need a quick, hearty, and flavorful meal, this One-Pot Mushroom Rice recipe checks all the boxes. Packed with earthy mushrooms, aromatic spices, and fluffy rice, it’s a dish that comes together effortlessly in just one pot. One-pot meals are lifesavers for busy days, and this One-Pot Mushroom Rice is no exception. It’s easy to prepare, uses simple ingredients, and minimizes cleanup, making it perfect for weeknights. Mushrooms bring a deep, umami flavor that pairs beautifully with the spices and rice. Whether you’re looking for a comforting side dish or a light main course, this recipe delivers satisfaction with every bite.

Tips for Success…
– Choose the Right Rice: Long-grain white rice or basmati works best for this recipe. Avoid short-grain rice, as it may become too sticky.
– Don’t Skip Rinsing: Washing the rice helps prevent clumping and ensures fluffy grains.
– Adjust Seasoning: Taste the dish before serving and adjust the salt and pepper as needed. Adding soy sauce gives an extra umami kick, but it’s optional.
– For Extra Creaminess: Stir in a tablespoon of butter or a splash of coconut milk before serving.

Variations…
– Add Protein: Stir in cooked chicken, tofu, or shrimp for a more filling meal.
– Spice It Up: Add a pinch of red pepper flakes or cayenne for some heat.
– Make It Vegan: Use vegetable broth and skip the butter for a fully vegan version.
– Bulk It Up: Add a handful of spinach or peas during the last few minutes of cooking for added veggies

Ingredients:
1 cup long-grain white rice
2 tablespoons olive oil
1 medium onion
3 garlic cloves
2 cups cremini or button mushrooms
2 cups vegetable broth
1 teaspoon soy sauce
1/2 teaspoon dried thyme
1/2 teaspoon paprika
Salt and pepper
Chopped parsley

Instructions:
Start by rinsing the rice thoroughly under cold water until the water runs clear. Chop the onion, mince the garlic, and slice the mushrooms so everything is ready to go. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3–4 minutes. Stir in the minced garlic and cook for another minute until fragrant. Next, toss in the sliced mushrooms and sauté for 5–6 minutes. Add the rinsed rice to the pot, mixing it gently with the mushroom mixture to toast it slightly for about 1–2 minutes. Slowly pour the vegetable broth into the pot, ensuring the rice is completely submerged. If using soy sauce, add it now. Stir gently to combine, then bring the mixture to a gentle boil. Reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice simmer for 15–18 minutes. Avoid lifting the lid during this time to allow the rice to cook evenly. Once done, turn off the heat and let the pot sit, covered, for 5 minutes to allow the rice to steam and absorb any remaining liquid.

Notes
– Choose the Right Rice: Long-grain white rice or basmati works best for this recipe. Avoid short-grain rice, as it may become too sticky.
– Don’t Skip Rinsing: Washing the rice helps prevent clumping and ensures fluffy grains.
– Adjust Seasoning: Taste the dish before serving and adjust the salt and pepper as needed. Adding soy sauce gives an extra umami kick, but it’s optional.
– For Extra Creaminess: Stir in a tablespoon of butter or a splash of coconut milk before serving.

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