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Mushroom Rice

Mushroom Rice

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Arizona Desert Flower

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!

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

NIXIECHICK
494
1/25/2005

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.

Honey
167
12/15/2006

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.

Kat
134
10/7/2003

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