If you’re a fan of mushrooms, then you’re going to LOVE this mushroom rice! It’s a very simple dish made with basic ingredients, but it’s loaded with flavor. The rice is garlicky, rich in flavor, and it’s finished with crunchy green onions. So if you’re a texture nerd, this mushroom rice has it all! You can either make this mushroom rice over the stovetop or in the Instant Pot. If you’re looking to make it in the Instant Pot, follow this recipe. I usually make this mushroom rice to be served as a meal on its own, and I serve it with a simple side salad. I love meat-free days, and to be honest, we don’t eat meat very often.
The ingredients
To make this rice, you will need the following ingredients:
Olive oil, and butter – You can substitute the olive oil with vegetable oil. The butter adds a lot to the flavor. Onion and garlic – dice the onion, and crush the garlic using a garlic press. Mushrooms: Use any type of mushrooms that you have on hand. I recommend white or brown button mushrooms or cremini mushrooms. Italian seasoning, salt, and pepper. Long grain rice – I use basmati rice as I think it works best in this recipe, but you can use any variety of long grain rice. Using short-grain rice will give it a gummy texture, closer to risotto but that’s not the desired texture in this recipe. Vegetable stock or broth – I ALWAYS make my own vegetable stock in my Instant Pot, it’s much healthier and cheaper than store-bought. Here’s my recipe.
Complete list of ingredients and amounts can be found in the recipe card below.
How to make mushroom rice?
Top Tips
Make sure that you rinse the rice before cooking with it. Wash under running water until it runs clear. And if you have time, you can soak it in water for 10-15 minutes to improve the texture and get out as much starch as possible. Don’t skip the butter. It adds creaminess to the rice and a depth of flavor. If following a vegan diet, use vegan butter or coconut butter. Don’t slice the mushrooms too thin as they will disintegrate and disappear. I recommend a 1/5″ thickness. Any long-grain rice variety works for this recipe. Basmati and jasmine work best. You can use short-grain rice too, but it will have a different texture. When adding the stock, make sure that the stock does not exceed the level of the rice. You don’t need more stock than that. You can use vegetable or chicken stock. OPTIONAL: You can stir in more butter in the rice after cooking for extra richness and creaminess. Store the mushroom rice in the fridge in an airtight container for up to 4 days. This rice freezes well in a freezer-safe container for up to 3 months. Reheat in the microwave. You can use brown rice if you prefer. Keep in mind that the rice to water ratio is for brown rice is 1:2, and it will take around 40 minutes to cook.
Storing tips
Fridge: Store the mushroom rice in the fridge in an airtight container for up to 4 days. Freezer: This rice freezes well in a freezer-safe container for up to 3 months. Reheat in the microwave.
More hearty rice recipes
Mujadara (Middle Eastern lentils and rice) Dirty rice (Cajun rice) Turmeric rice Lebanese vermicelli rice Instant Pot fried rice Instant Pot fajita rice
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