Mushroom Rice Recipe -
Mushroom Rice Recipe
  • READY IN 30 mins

Mushroom Rice

Recipe by  

"Rice with mushrooms, garlic, onion - who could beat that? My family loves this recipe! You can also use it as a main meal if you add cooked chicken after the rice is cooked. This recipe works equally well with white or brown rice, instant or otherwise. It always comes out delicious!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and green onion until mushrooms are cooked and liquid has evaporated. Stir in chicken broth and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 20 minutes.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 25 mins
  • READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2005

This is really, really good. But I have one suggestion that will improve it a great deal. I never cook white rice, so I can't speak knowledgeably about it. But, if you use BROWN rice, try soaking the rice in water for about 20 minutes before cooking (be sure to drain it), then cook the rice in plain water with just a little oil or butter and NO salt (or chicken broth with NO SALT CONTENT). The rice will cook faster and turn out MUCH softer and plumper with presoaking and without the salt. To get that chicken broth flavor, you can add chicken bouillon after the rice is cooked. Brown rice cooked in a salty liquid just doesn't ever get really done.

Most Helpful Critical Review
Feb 15, 2008

This was a so-so side tonight with dinner.....I have made much more flavorful rice recipes from here....I shouldn't have gone against my normal Brazilian White Rice from here. Anyhow...not bad but not great. Thanks anyway Jennifer.

Dec 15, 2006

Use Crimini mushrooms (Baby Portabello's) and beef broth...Double up on the amount of mushrooms...Vegetable broth can also be used....Top w/ grated parmesean cheese just before serving and sprinkled with some snipped chives.

Oct 07, 2003

Excellent! Just pay attention to the rice/lquid ratio. 1 to 1 for minute rice or 1 to 2 for long cooking rice.

Jun 15, 2005

This is a yummy recipe.. turns out great everytime... i use my rice cooker to cook this and i find that the broth - rice ratio should be 1:1, especially if using white rice (i use basmati). I have cooked this several times when i have had unexpected guests and it turns out great...

Jul 01, 2011

Let's just put it this way...I served this to accompany some beautiful veal chops and I could have eaten the whole darn pan...of this rice. (I didn't, but that's because I restrained myself) Rather than sauteing the green onion, I used red...and added the parsley and some chopped green onion just before serving - and most likely more butter. I'd love to try this with dried porcini mushrooms, using the soaking liquid from the mushrooms to cook the rice. It's a simple name for a simple rice side dish but it should not be underestimated.

Jul 23, 2003

WE LOVED IT! After the first review, I was kinda leary, but it worked out great for me. I had a box of Rice A Roni on hand (just in case) and it was put back into the pantry. My 15 month old soveled it in! I used Minute Rice & cut the cook time down kinda like you would with Minute Rice & it did not turn out dry at all. Thank you Jennifer!

Mar 16, 2004

This rice was really good - I served it for company and it was real easy to make and much better than plain rice. If you use long-grain rice, it is only 1 cup rice to 2 cups broth.


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  • Calories
  • 207 kcal
  • 10%
  • Carbohydrates
  • 40.5 g
  • 13%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 2.5 g
  • 4%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 599 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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