Mushroom Rice One Pot Recipes

MUSHROOM RICE

Mushroom Rice image

Provided by Donya Mullins

Time 30m

Number Of Ingredients 9

Ingredients

4 tablespoons butter
3 cloves garlic - minced
1 pound baby portabella mushrooms - chopped
1 small onion - diced
1 1/2 cups long-grain rice
1/2 teaspoon dried thyme
1/2 teaspoon salt
2 1/2 cups beef broth
2 tablespoon chopped parsley - optional

Steps:

In a large pot, melt 2 tablespoons butter. Add mushrooms and onions. Cook for 6-7 minutes until caramelized. Add garlic and cook for 1 more minute. Remove vegetables from pot.
Add remaining 2 tablespoons of butter. Add the rice, thyme and salt. Stir together and cook for 1 minute, toasting rice. Add in 1/2 cup of broth and scrape up any browned bits from bottom of pan. Add remaining broth and bring mixture up to a simmer. Turn heat to low, cover and cook for 15 minutes.
Remove pot from heat. Stir in mushrooms and onions. Cover and let stand for 5 minutes. Taste and adjust seasoning. Sprinkle with chopped parsley if desired.

ONE POT MUSHROOM RICE

One Pot Mushroom Rice image

Easy peasy mushroom rice made in one pot. Really! Even the rice gets cooked right in! It's so creamy and packed with so much flavor!

Provided by Chungah Rhee

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
1 pound cremini mushrooms, thinly sliced
2 teaspoons Worcestershire sauce
1/2 teaspoon dried thyme
Kosher salt and freshly ground black pepper, to taste
3/4 cup brown rice
1 1/2 cups vegetable broth
2 tablespoons unsalted butter
2 tablespoons chopped fresh chives

Steps:

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in mushrooms, Worcestershire and thyme and cook, stirring occasionally, until mushrooms are tender and browned, about 5-6 minutes; season with salt and pepper, to taste. Stir in brown rice and vegetable broth. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 40-45 minutes. Stir in butter until melted, about 1 minute. Serve immediately, garnished with chives, if desired.

MUSHROOM & RICE ONE-POT

Mushroom & rice one-pot image

Take a handful of simple storecupboard ingredients and turn them into this hearty comforting supper

Provided by Mary Cadogan

Categories Dinner, Main course

Time 50m

Number Of Ingredients 9

Ingredients

200g basmati rice
1 tbsp olive oil
1 large onion , chopped
2 tsp chopped rosemary or 1 tsp dried
250g chestnut mushroom , quartered
2 red peppers , sliced
400g can chopped tomato
425ml vegetable stock
handful parsley , chopped

Steps:

Heat oven to 190C/fan 170C/gas 5. Tip the rice into a sieve, rinse under cold running water, then leave to drain. Heat the oil in a flameproof casserole, add the onion, then fry until softened, about 5 mins. Stir in the rosemary and mushrooms, then fry briefly. Add the rice, stir to coat in the oil, then add the peppers, tomatoes, stock and some freshly ground pepper. Bring to the boil, give it a stir, cover tightly with a lid, then bake for 20-25 mins until the rice is tender. Scatter over the parsley and serve.

Nutrition Facts : Calories 282 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.36 milligram of sodium

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