Mushroom Rice

Ingredients

• 2 tbspolive oil
• 250 gmushrooms, sliced
• 1 smallonion, diced
• 2 clovesgarlic, finely chopped
• 400 gbasmati rice or white long-grain rice
• 1vegetable stock pot
• 625 mlhot water
• to tastesalt and pepper
• to tastefresh parsley

Instructions

1. 1

   Rinse and fry

   Rinse the rice until the water runs clear, then drain it. Heat the olive oil over a medium-high heat and gently fry the mushrooms and onion for 5 minutes, or until cooked to your taste.

2. 2

   Add garlic

   Stir the garlic into the pan and cook for 2 minutes.

3. 3

   Coat the rice

   Add the rice and stir it through so it picks up any oil remaining in the pan.

4. 4

   Add the stock

   Mix the vegetable stock pot with the hot water, then pour it into the pan with the mushrooms and rice.

5. 5

   Bring to boil

   Bring the liquid to a boil. Give it one final stir, reduce the heat to its lowest setting and cover the pan with a lid.

6. 6

   Cook the rice

   Cook for 10 minutes on the lowest heat. Keep the lid on throughout and do not stir.

7. 7

   Steam and rest

   After 10 minutes, turn off the heat. Leave the lid on and let the rice finish cooking in its own steam for 15–20 minutes.

8. 8

   Fluff and season

   Fluff the rice with a fork and add more seasoning to taste.

9. 9

   Garnish and serve

   Transfer the rice to a serving dish and sprinkle with fresh parsley.

What is mushroom rice?

Mushroom rice is a rice dish cooked with mushrooms and aromatics, with stock bringing savoury flavour to the grains. This British-style version uses a simple stovetop method rather than finishing the rice in a separate pan.

The mushrooms and onion are softened first, then the rice cooks in the seasoned liquid. Rinsing the rice and letting it steam undisturbed help give the finished dish a light, fluffy texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 426 calories, 9g protein, 85g carbs, 5g fat.

The rice provides most of the carbohydrates, while the olive oil supplies most of the fat; the mushrooms contribute some protein, but the dish is not especially protein-rich on its own. Pair a serving with beans, lentils, tofu or another protein source and add vegetables for a more balanced plate.

Choosing the rice and mushrooms

Rice choice: Basmati gives distinct, slender grains, while white long-grain rice is a suitable alternative. Rinse whichever you use until the water runs clear to remove loose surface starch.

Mushrooms: Slice them evenly so they cook at a similar pace. Fry them with the onion until they are as cooked as you like before adding the garlic and rice.

Build the savoury base

Onion and oil: Gently frying the diced onion with the mushrooms softens it and starts the flavour base. Keep the heat at medium-high as directed, adjusting it if the ingredients begin to catch.

Garlic: Add the finely chopped garlic after the first 5 minutes and cook it for 2 minutes. Adding it later helps avoid leaving it in the pan for the full mushroom-frying time.

Keep the lid on

Once the stock mixture reaches a boil, give the pan one final stir, lower the heat to its lowest setting and cover it. During the 10-minute cook, resist lifting the lid or stirring: the rice needs steady heat and trapped steam.

After switching off the heat, leave the covered pan alone for another 15–20 minutes. This resting stage lets the rice finish steaming without direct heat.

Check the texture before serving

Doneness: After the covered cooking and resting time, the grains should be tender and the liquid absorbed. Fluff gently with a fork to separate the grains without crushing them.

Seasoning: Taste the rice after fluffing, then adjust the salt and pepper. Stock pots vary in saltiness, so it is useful to season to taste at the end.

Make it a meal

As a side: Serve the rice alongside roasted vegetables, grilled chicken or fish. Its savoury mushroom flavour also works with a simple green salad.

As a main: Add a protein-rich accompaniment such as beans, lentils, tofu or eggs. Finish with parsley just before serving for a fresh herbal note.

Recipe notes & tips

• Use a pan with a close-fitting lid so steam stays inside during cooking and resting.
• Drain the rinsed rice well before adding it to the pan.
• Cut the mushrooms into similarly sized slices for more even cooking.
• Keep the heat low once the liquid boils to reduce the chance of the rice catching.
• Wait until the rice has rested before fluffing it with a fork.
• Taste before adding extra salt, as the stock pot may already season the dish.

Variations

• Add thyme: Stir a little fresh thyme into the mushroom and onion mixture for a more herbal flavour.
• Use mixed mushrooms: Combine different mushroom varieties, keeping the total amount at 250 g.
• Add peas: Stir cooked peas through the rice after it has rested for extra colour.
• Finish with lemon: Add a little lemon zest just before serving to brighten the savoury flavours.
• Make it more filling: Serve with cooked lentils or beans alongside the rice.

Common mistakes to avoid

• Skipping the rinse: Excess surface starch can make the grains stickier, so rinse until the water runs clear.
• Lifting the lid: Escaping steam can interrupt cooking; keep the pan covered for both the 10-minute cook and the 15–20-minute rest.
• Stirring while it cooks: This can disturb the grains; stir only once after the liquid boils, then leave the rice alone.
• Using too much heat: The base may catch before the rice cooks; reduce the hob to its lowest setting after boiling.
• Adding salt too early: Stock pots can be salty, so taste the rice after cooking and adjust the seasoning then.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 2 days. Reheat until steaming hot throughout, adding a splash of water if the rice seems dry; only reheat once.

Frequently asked questions