One Pot Mushroom and Herb Rice
This creamy mushroom herb rice is a simple one-pot dish that turns everyday ingredients into something rich and satisfying. The mushrooms bring deep savory flavor, while a touch of butter and cream gives the rice a smooth, velvety finish. It works well as an easy weeknight dinner or a flavorful side that pairs with everything from roasted chicken to grilled fish.
Equipment
- Medium pot with lid
- Wooden spoon or spatula
- Cutting board and knife
- Measuring cups and spoons
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion (diced)
- 3 garlic cloves (thinly sliced)
- 10 ounces mushrooms (sliced)
- 1 teaspoon dried thyme
- 1 cup short grain rice (rinsed and drained)
- 2 cups vegetable stock
- 2 tablespoons butter
- ¼ cup heavy cream
- ½ cup parsley chopped
- Sea salt and black pepper to taste
Instructions
- Heat olive oil in a medium pot over medium heat. Add onion, garlic, and mushrooms. Season with salt and black pepper.
- Cook, stirring occasionally, until the mushrooms develop color, about 5 to 6 minutes. Add dried thyme and the rinsed rice. Stir and cook for 1 to 2 minutes until the thyme becomes fragrant.
- Pour in the vegetable stock and increase the heat to high. Bring to a boil, then reduce the heat to medium-low and cover with a lid.
- Let the rice simmer for 10 minutes. Turn off the heat and let it sit, covered, for 5 minutes.
- Uncover and fluff the rice gently with a fork. Stir in butter, heavy cream, and chopped parsley. Taste and adjust seasoning if needed. Serve warm.
Notes
- Use cremini or button mushrooms for a deeper flavor.
- Rinsing the rice removes excess starch and helps keep the texture separate, not sticky.
- Letting the rice rest after cooking allows it to finish steaming and prevents mushiness.
- Add a splash of stock if the rice feels too thick after resting.
