Mushroom Rice

This easy Mushroom Rice is one of my favorite mushroom recipes! It is Gluten-free, simple, hearty, comforting and scrumptious side dish prepared in Just one pot – Instant pot in under 30 minutes. Once you try this recipe, you won’t be able to stop eating! I promise!

It is so easy to make and even kids devour it. The Mushroom Rice recipe is perfect for kids lunch-box, any potluck or office lunch parties.

Mushroom Rice Pilaf is a power-packed, delicious side dish that pairs so well with many things.

You can serve this as a side dish for all of your meals or with Cucumber Raita or Boondi Raita. I love this by itself too.

Ingredients needed to make Mushroom Rice –

• Basmati rice
• Baby Bella Mushrooms
• Butter
• Garlic
• Onion
• Salt
• Pepper powder
• Vegetable stock
• Lime Juice
• Cilantro for garnishing

How to make Mushroom Rice in Instant Pot?

Although the ingredient list is the same, water quantity and cooking time will change depending on what method you use to prepare and cook your rice.

Instant Pot Mushroom Rice –

Soak Basmati rice in 3 cups of water for 30 minutes. Once 30 minute is over, drain them and keep them aside.

Heat Butter on saute mode. (photo 1)

Add Garlic and onion, saute for few seconds. (Photo – 2)

Now add mushrooms and saute for a minute. (don’t skip this step) (Photo 3 and 4)

Next, add soaked rice, vegetable stock, salt, and black pepper powder. Mix well. (Photo 5 to 8)

Cover the instant pot with its locking lid, vent valve on sealing position.

Press the manual/pressure button, set the timer for 6 minutes under high pressure.

Let the pressure release naturally for 10 minutes and quick release the remaining pressure.

Open the instant pot, add lemon juice and fluff the rice with the help of a fork.

Garnish Mushroom rice with chopped cilantro.

Enjoy!

Can I use Brown rice?

ABSOLUTELY!! Keep in mind that brown rice will need more liquid and it will take a longer time to cook.

Not just brown rice, you may also use quinoa instead of white basmati rice.

I will share water proportion and cooking time for quinoa and brown rice in the recipe card.

How to Store Leftover Mushroom Rice?

Let the rice cooled completely. Then transfer them in an airtight container and store in the fridge up to 4 days.

When ready to eat, sprinkle a spoon full of water over the top and reheat in the microwave or on the stovetop.

This rice can also be frozen for up to 3 months.

Notes and pro-tips

• You may use any variety of mushrooms you like.
• Sautéing the mushroom in butter helps release their flavors and create a rich aroma. So don’t skip that step.
• Use mushroom broth instead of vegetable stock to get more mushroomy flavors.
• Be sure to use long grain rice for this recipe. I prefer Basmati rice.
• Be careful with salt. Vegetable broth also contains some salt.
• If you want to make this mushroom recipe vegan, skip the butter and use the same amount of oil.
• Rinse and wash your rice. Rice has a starchy film on it and washing that away is so much better.
• Soak rice for 30 minutes to get fluffy and light rice.

Some Variations

I sometimes add other ingredients too for different and more flavors, like

• Baby spinach
• Cheese
• Vegetables like green peas, carrots or celery
• Almonds or pecans
• Pan-fried tofu

Look at the image below, how each and every rice grain is separated!! Love it!

More Mushroom recipes –

Mushroom wild rice soup

Instant pot Mushroom masala

Mushroom Stroganoff

Mushroom Korma

Creamy Mushroom Pasta

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4.67 from 3 votes

Mushroom Rice

This easy Mushroom Rice is one of my favorite mushroom recipes! It is simple, hearty, comforting and scrumptious side dish prepared in Just one pot - Instant pot in under 30 minutes. Once you try this recipe, you won't be able to stop eating! I promise!

Course Main Course, Side Dish

Cuisine American

Keyword Mushroom Rice

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Resting time 30 minutes minutes

Total Time 47 minutes minutes

Servings 3 people

Calories 295kcal

Author Dhwani

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 1 cup - Basmati rice
• ▢ 8 oz. - Baby Bella Mushrooms
• ▢ 1 tablespoon - Butter
• ▢ 1 teaspoon - Crushed Garlic
• ▢ ½ cup - Onion
• ▢ Salt to taste
• ▢ ½ teaspoon - black pepper powder
• ▢ 1 ¼ cup - Vegetable stock
• ▢ 1 tablespoon - Lime Juice
• ▢ Cilantro for garnishing

Instructions

Instant Pot Mushroom Rice -

• Soak Basmati rice in 3 cups of water for 30 minutes. Once 30 minute is over, drain them and keep them aside.
• Heat Butter on saute mode.
• Add Garlic and onion, saute for few seconds.
• Now add mushrooms and saute for a minute. (don't skip this step)
• Next, add soaked rice, vegetable stock, salt, and black pepper powder. Mix well.
• Cover the instant pot with its locking lid, vent valve on sealing position.
• Press the manual/pressure button, set the timer for 6 minutes under high pressure.
• Let the pressure release naturally for 10 minutes and quick release the remaining pressure.
• Open the instant pot, add lime juice and fluff the rice with the help of a fork.
• Garnish Mushroom rice with chopped cilantro.
• Enjoy!

Video

Notes

• You may use any variety of mushrooms you like.
• Sautéing the mushroom in butter helps release their flavors and create a rich aroma. So don't skip that step.
• Use mushroom broth instead of vegetable stock to get more mushroomy flavors.
• Be sure to use long grain rice for this recipe. I prefer Basmati rice.
• Be careful with salt. Vegetable broth also contains some salt.
• If you want to make this mushroom recipe vegan, skip butter and use same amount of oil.
• Rinse and wash your rice. Rice has a starchy film on it and washing that away is so much better.
• Soak rice for 30 minutes to get fluffy and light rice.
• Don't slice mushroom too thin otherwise, they literally disintegrate!

• For Brown rice:

Follow recipe but use 2 cups liquid for tender, fluffy rice (or 2 ¾ cups for soft rice) and it will take around 22 minutes to cook in instant pot and about 5 minutes on the stovetop.

• For Quinoa:

This will also work with quinoa but adjust the recipe as follows: rinse quinoa, use 1.5 cups of Liquid follow the recipe and cook them for about 4 minutes under high pressure in instant pot.

• Mushroom rice in a pan

1. Use a 1:2 Rice to liquid ratio.
2. Heat butter in a pan.
3. Add Garlic and onion, saute for few seconds.
4. Now add mushrooms and saute for a minute. (don't skip this step)
5. Next, add soaked rice, vegetable stock, salt, and black pepper powder. Mix well.
6. Cover the pan with its
7. Let it cook for about 10 to 15 minutes over medium to high heat, stirring occasionally.
8. After 10 to 15 minutes, check the rice by pressing between 2 fingers.
9. If it's done, Add lemon juice and fluff the rice with the help of a fork.
10. Garnish Mushroom rice with chopped cilantro.

Nutrition

Serving: 1person | Calories: 295kcal | Carbohydrates: 56g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 434mg | Potassium: 350mg | Fiber: 2g | Sugar: 4g | Vitamin A: 327IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg

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Warm Regards,

Dhwani.