mushroom rice

This easy and flavorful mushroom rice will quickly become one of your family favorites! It&#039;s infused with garlic, onion, and mushrooms then served with fresh sliced green onions for extra flavor and crunch! Worthy to be served as main, that&#039;s how good this is!

Instant Pot Mushroom Rice

olive oil

unsalted butter

onion (diced (about 1¼ cups))

(300 grams) mushroom (sliced into 1/5" inch slices)

salt

black pepper

Italian seasoning

garlic (crushed)

(300 grams) basmati rice

(240 ml) vegetable stock

onion

On the pressure cooker, press on SAUTE. When the message &quot;HOT&quot; is displayed add the oil, and the butter. When the butter is melted, add the diced onion and cook until it&#039;s translucent.

Add the sliced mushroom, and season with Italian seasoning, salt, and pepper. Cook until the mushrooms are soft (about 3 minutes). Add the garlic, and cook for a minute or until it&#039;s fragrant.

Add in the rinsed rice, and the stock and give it a stir.

Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 4 minutes at high pressure. The Instant Pot will take around 6-7 minutes to come to pressure and start cooking. When the cooking program ends, allow the steam to be naturally released for 10 minutes, then release the rest of the steam manually.

Carefully open the lid, fluff with a fork, and mix in sliced green onions.

https://embed.mediavine.com/videos/qtjt18hzdkdp0lape57z

This easy and flavorful mushroom rice will quickly become one of your family favorites! It’s infused with garlic, onion, and mushrooms then served with fresh chopped green onions for extra flavor and crunch! Worthy to be served as a main, that’s how good this is!

Creamy mushroom rice made with long-grain rice, sautéed mushrooms and garlic is a delicious and easy vegetarian main or satisfying side dish.

Creamy mushroom rice

500 g (1lb) mushrooms (sliced (I used Cremini/Portabellini mushrooms))

onion (finely chopped)

garlic

rice

stock / broth

tsp black pepper

sour cream

spring / green onion

Brown mushrooms in a tablespoon of butter in a large, deep skillet or pan.

Remove and set aside.

Add the onion and allow to cook until soft then add the garlic.

Add the rice and stock then season with salt and pepper.

Allow the rice to cook with the lid ajar until fully cooked. Stir in the sour cream and mushrooms then remove from the heat, cover with a lid and allow to steam for 5 minutes.

Serve with green/ spring onions.

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&#x27;t be able to stop eating! I promise!

Mushroom Rice

Basmati rice

Baby Bella Mushrooms

Butter

- Onion

Salt

black pepper powder

Vegetable stock

Lime

Cilantro

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 lemon juice and fluff the rice with the help of a fork.

Garnish Mushroom rice with chopped cilantro.

Enjoy!

Instant Pot 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!
It is so easy to make and even kids devour it. This 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.

Detailed Recipe of Instant Pot Mushroom rice
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Instant pot Mushroom Rice | Mushroom rice Pilaf

Mushroom Rice Pilaf, is a easy, flavorful rice dish made with long grain rice, mushrooms, onions, garlic, and some herbs. 

Mushroom Rice Pilaf

Broth

oz Cremini or Button Mushrooms, sliced

onion,

garlic,

Bay leaf

Olive oil

salt and pepper,

green onions, chopped

You will need  FINE MESH SIEVEUsing a fine mesh sieve, rinse the rice under cold running water for couple of minutes or until the water runs clear. Drain the rice well.

Slice onions, peel and mince garlic.

Using a damp paper towel, gently wipe the mushrooms, to remove any dirt. Trim the ends of the stem, and slice the mushrooms.Note: Do not slice the mushrooms too thin, they will disintegrate.

PREP FOR MUSHROOM RICE PILAF

You will need  INSTANT POT

Turn ON saute (more), when it displays “HOT”, add oil. Add onions, garlic, bay leaf, saute for 30-60 seconds.

Add mushrooms, saute for 3-5 minutes, or until mushrooms cook down.

Add broth, deglaze the pot. Turn OFF saute. Add rice, salt and pepper, to taste. Mix gently. Close the Instant pot lid, vent sealed.

Turn ON MANUAL / PRESSURE COOK (high) for 6 minutes. Turn OFF “keep warm” setting. Let pressure release naturally, around 10 minutes.

Open the Instant Pot lid, add some chopped green onions. 

Mushroom Rice is ready to be served. Enjoy!!

INSTANT POT MUSHROOM RICE PILAF

Heat a heavy bottom pot or a dutch oven, add oil. Add onions, garlic, bay leaf, saute for 30-60 seconds.

Add broth, deglaze the pot. Add rice, salt and pepper, to taste.

Let mixture come to boil. Cover the pot with a lid, reduce the heat to low, and cook for 12-15 minutes, or until all the moisture is absorbed and the rice is cooked.

OPTIONAL: If the rice is still uncooked, add couple of tablespoons of water, and cook for few more minutes.

Turn OFF heat, let rice sit covered for 10 minutes. Add some chopped green onions. 

STOVE TOP MUSHROOM RICE PILAF

https://www.youtube.com/watch?v=z1DcVqeV3Gk

Mushroom Rice Pilaf, is a easy, flavorful rice dish made with long grain rice, mushrooms, onions, garlic, and some herbs. This dish is delicious, one-pot meal, cooked to perfection in under 30 minutes. Great for weeknight dinner or even for a gathering. This recipe is VEGAN, GLUTEN-FREE

Full Printable Recipe: https://www.livingsmartandhealthy.com/mushroom-rice-pilaf-instant-pot-stove-top/

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Coulibiac of Salmon Recipe, tender salmon fillets layered with rice and mushrooms, wrapped in puffed pastry. A traditional Russian dish for the holidays.

Coulibiac Of Salmon

puff pastry, (thawed)

shallots, (thinly sliced)

mushrooms, (sliced)

white wine

dill

cooked, leftover rice

salmon, ((6-8 ounces each) cut in half for 4 square-ish pieces)

spinach, (thawed)

Salt (and pepper)

Coulibiac of Salmon

Preheat the oven to 400 degrees F. Place a skillet over medium heat. Add the butter, sliced shallots and mushrooms. Saute for 5 minutes to brown the mushrooms. Then salt and pepper to taste, and add the wine. Allow the mushrooms to simmer until the wine has completely absorbed and the mushrooms are nearly dry, about 15-20 minutes.

Meanwhile, cut one sheet of puff pastry into 4 squares and place them on a parchment paper-lined baking sheet. Top each square with 1/4 cup of cooked rice, make sure to leave a border around the edges.

Squeeze the spinach to remove any excess liquid, then layer the spinach over the rice. Sprinkle the spinach with a touch of salt. Once the mushrooms have cooked down, layer them on top of the spinach. Top each stack with a half-portion of salmon. Salt and pepper the salmon and sprinkle with fresh dill.

Whisk the egg with 1 tablespoon water and brush it around the exposed puff pastry edges.

Roll the second piece of puff pastry out into a slightly larger square. Cut it into four smaller squares. Lay each square over a salmon stack. Gently seal the edges by crimping with a fork.

Brush the remaining egg over the tops. Cut a small vent in the top of each pastry. Bake for 20-30 minutes until the tops are golden.

One-pan bone-in, skin-on Chicken Thighs with Mushroom Rice take only 40 minutes to make. Easy to make, the clean up is minimal, only one pan is used - a large skillet.&nbsp; Great recipe to make flavorful rice from scratch along with the chicken.&nbsp;

Chicken Thighs with Mushroom Rice

chicken thighs (bone-in, skin-on)

salt and pepper

white mushrooms (thinly sliced)

chicken broth (or vegetable broth)

water

rice rice

cilantro (or parsley, chopped)

Heat a large skillet on medium-high heat until hot.  Add olive oil - it should run easily because the skillet is hot, but not sizzle or smoke.  Season skin side of chicken thighs with salt and pepper.&nbsp;

Sear them on high-medium heat in the skillet, skin-side down, for 5 minutes, until skins get golden brown color but don't get burned. Skillet should not be burned on the bottom.&nbsp;

Flip the chicken thighs to the other side and sear for 2 more minutes on medium heat. Remove the chicken from the skillet (it will not be cooked through - you'll continue cooking it in the next steps).

How to cook chicken thighs on stove-top in a skillet

To the same (now empty) skillet, add thinly sliced mushrooms, sprinkle lightly with a pinch of salt, and cook on medium heat for about 1-2 minutes, until mushrooms soften.

To the same skillet (with mushrooms), add chicken broth, water, uncooked rice, 1/4 teaspoon salt.  Bring to boil.  Mix everything well.&nbsp;

Put chicken thighs on top, skin-side up, making wells for them in the rice. Reduce the heat to low boil simmer. Cover the skillet with the lid. Simmer for 15-20 minutes, covered, until the rice is cooked through, and the chicken is completely cooked (no longer pink in the center).

Remove the chicken from the skillet.  Stir the rice really well, taste and season with more salt and pepper if desired.  Put chicken thighs back to the skillet.  Sprinkle with chopped fresh cilantro or parsley before serving.

How to cook mushroom rice

Recipe&nbsp;video&nbsp;above.&nbsp;The oven baked version of the wildly popular Mushroom Rice! The idea behind this recipe is that the mushrooms act as a "lid" over the rice as it bakes, and the mushroom juices drip into the rice - best broth ever! The rice is FLUFFY, garlicky and buttery, and the mushrooms are golden brown and juicy inside.&nbsp;

Baked Mushroom Rice

(1.3 lb) mushrooms (, quartered (Note 1))

(3.5 tbsp) butter (, melted (hot, not cooled))

Salt and pepper

long grain rice (, uncooked)

(315 ml) water

thyme

garlic powder

shallots / green onions / scallions (, finely sliced)

butter

Preheat oven to 180C/350F.

Place mushrooms in a large bowl. Pour over hot melted butter, add garlic, salt and pepper. Toss well.

Place all the Rice ingredients in a baking pan - 22 x 33 cm / 9 x 13". Mine is 30 x 24 cm / 12 x 9.5" - don't need to be exact here, but don't stray too much from pan size.

Mix and shake the pan to spread the rice out evenly.

Spread the mushrooms over the rice - they will be partially submerged but should pretty much cover the whole surface area (to be the "lid" while the rice cooks).

Drizzle over olive oil.

Bake for 35 - 40 minutes or until mushroom is golden. Remove from oven and rest for 5 minutes.

Finishes: Add extra butter (if using) and scallions. Toss through rice. Serve!

Recipe VIDEO above.&nbsp;One for mushroom lovers! Brown the mushrooms well so the base of the pot turns brown, then deglaze it with broth so all that flavour ends up in the rice as well as staining it a lovely earthy brown colour.&nbsp;Also see&nbsp;Baked Mushroom Rice!

Mushroom Rice Recipe

olive oil (, separated)

/ 2 tbsp butter

mushrooms

garlic (, minced)

onion (, finely diced)

long grain rice, uncooked ((Note 2))

vegetable stock / broth ((or chicken) (Note 3))

green onions (, sliced)

Heat 2 tbsp oil in a large pot over high heat. Add half the mushrooms, and cook for 5 minutes until golden. Season with salt and pepper then remove and set aside (we put these in at the end, mushrooms cooked in rice don't stay as golden).

If the pot is dry, another 1/2 - 1 tbsp oil, and add butter. When melted, add onions and garlic.

Cook for 30 seconds, then add remaining mushrooms. Cook for 5 minutes or until mushrooms are lightly browned (they won't caramelise as well as the first batch) and the base of the pot is brown.

Add rice and a splash of broth. Mix so the brown stuff on the bottom of the pot mixes into the liquid. (Video below helpful here)

Once the base of the pot is clean, add remaining liquid. Place lid on, bring to a simmer then turn down to medium low.

Cook for 15 minutes or until there is no residual liquid (tilt pot to check).

Remove from stove, remove lid, QUICKLY toss in reserved mushrooms and scallions, put lid back on. Leave for 10 minutes (do not skip this step!).

Fluff rice using a fork or wooden spoon. OPTIONAL: Stir through more butter. :)&nbsp;Serve!

This super savory, easy mushroom rice is full of flavor.

Our Favorite Mushroom Rice

long grain rice (uncooked)

chicken broth (divided)

celery

mushrooms (sliced ¼" thick)

butter ((½ cup))

parsley (finely chopped)

poultry seasoning

salt (or

½ teaspoon pepper (or

Preheat oven to 350°F. Grease a 9x13 baking dish.

Combine rice and 4 cups chicken broth in a medium saucepan. Cover and cook until tender, about 20 minutes.

While rice is cooking, melt butter in a 10&quot; skillet. Add onions and celery and cook until the onions start to soften. Stir in mushrooms and continue cooking until mushrooms are cooked through.

Combine rice, seasonings, remaining ½ cup broth, and cooked vegetables in the prepared dish.

Bake uncovered for 30 minutes.

If you need a filling side dish or dinner, this Cauliflower Mushroom Rice is it! Cauli rice packed with golden brown roasted cremini mushrooms and fresh parsley. This recipe is Paleo compliant, Whole 30, Gluten Free, Grain Free, Dairy Free, Vegetarian and has Vegan options.

Cauliflower Mushroom Rice

Cremini Mushrooms, (sliced thick)

Garlic Powder

Italian Seasoning

Garlic Cloves, (grated)

Tablespoons Melted Ghee, (or olive/avocado for vegan)

Fresh Cracked Pepper

Tablespoon Ghee, (or olive/avocado for vegan)

Cups Riced Cauliflower*, (16 ounces)

Cup Unsweetened Almond Milk

Cup Chopped Fresh Parsley

Salt/Pepper

Preheat oven to 400ºF

In large bowl, toss mushrooms with garlic powder,...

In large bowl, toss mushrooms with garlic powder, Italian seasoning, grated garlic and melted ghee.

Grease a rimmed baking sheet. Arrange sliced mushrooms...

Grease a rimmed baking sheet. Arrange sliced mushrooms in an even layer. Bake 10-15 minutes or until browned. Half way through drain off any liquid if necessary.

Remove from oven, salt/pepper and set aside.

Heat ghee in a large sauté pan over...

Heat ghee in a large sauté pan over medium/high heat. (2-3 minutes)

Top 17 mushroom rice recipes from across the web

The most viewed mushroom rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 17 mushroom rice recipes from across the web

The most viewed mushroom rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Mushroom Rice

Creamy mushroom rice

Mushroom Rice

Mushroom Rice Pilaf

Coulibiac Of Salmon

Chicken Thighs with Mushroom Rice

Baked Mushroom Rice

Mushroom Rice Recipe

Our Favorite Mushroom Rice

Cauliflower Mushroom Rice

CREAMY MUSHROOM RISOTTO

Mushroom rice

Oven Baked Garlic Mushroom Rice

Mushroom Rice

One Pot Mushroom Rice with Spicy Mi...

Mushroom Rice Pilaf with Pistachios

Asian-Style Mushroom Rice

The most viewed mushroom rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine