Mushroom Rice 

Mushroom Rice is a flavorful one‑pot side dish featuring aromatic sautéed mushrooms, onions, garlic, and long‑grain rice cooked in savory broth. It’s vegetarian, simple to prepare, and offers rich umami depth with minimal effort. Ready in about 30 minutes, this dish is both comforting and versatile—perfect alongside roasted meats, tofu, or enjoyed on its own. With staple ingredients and straightforward technique, it’s ideal for weeknight dinners, meal prep, or adding elegance to everyday meals. 

Ingredients

• 1 cup long‑grain white rice (e.g. basmati or jasmine), rinsed and drained
  
  

• 2 tablespoons olive oil
  
  

• 1 medium onion, finely chopped
  
  

• 3 garlic cloves, minced
  
  

• 2 cups cremini or button mushrooms, sliced
  
  

• 2 cups vegetable broth (or chicken broth)
  
  

• ½ teaspoon salt (or to taste)
  
  

• ½ teaspoon black pepper (or to taste)
  
  

• Optional: Italian seasoning or herbs
  
  

• Optional: ¼ cup fresh parsley, chopped (for garnish)
  
  

Directions

1. In a large skillet or Dutch oven, heat olive oil over medium‑high heat. Add onion and sauté until soft and translucent (~3 minutes). Stir in minced garlic and cook ~30 seconds until fragrant.
   
   

2. Add mushrooms, salt, pepper, and optional herbs. Cook about 5 minutes, stirring occasionally, until mushrooms are browned and their moisture has evaporated.
   
   

3. Stir in the rinsed rice, coating each grain with oil and mushroom flavor.
   
   

4. Pour in the broth and bring mixture to a boil. Reduce heat to low, cover tightly, and simmer undisturbed for 15 minutes—do not lift the lid or stir.
   
   

5. After cooking time, remove from heat. Add chopped parsley and fluff rice gently with a fork. Taste and adjust seasoning as needed. Serve warm. 

Nutrients (per serving, approx. ¼ of recipe)

• Calories: ~210 kcal
  
  

• Carbohydrates: ~20 g
  
  

• Protein: ~5 g
  
  

• Fat: ~13 g (mostly from olive oil)
  
  

• Sodium: ~770 mg (varies with broth brand)
  
  

• Potassium: ~450 mg
  
  

• Fiber: ~2 g
  
  

• Iron: ~1 mg
  
  

• Calcium: ~44 mg
  
  

• Vitamin A: ~760 IU
  
  

• Vitamin C: ~9 mg