Easy Mushroom Rice

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Taking a spoonful of mushroom rice pilau from the serving dish.

4.84 from 24 votes

Mushroom rice makes a wonderful savoury accompaniment to all sorts of dishes, from curries to coq au vin. Add extra mushrooms for a simple and delicious vegetarian main meal.

Servings:

Author: Helen Best-Shaw

Prep Time5

Cook Time18

Standing time10

Total Time33

Ingredients

25 ml olive oil
25 g butter
2 cloves garlic
240 g mushrooms
1/2 tsp oregano - or other woody herb
240 g rice - long grain
480 ml vegetable stock or broth
salt and pepper - to taste

Metric - USA Cups

Instructions

Pour the oil into the bottom of a heavy saucepan, or casserole dish (Dutch oven) and add the butter. Cook on a low heat to melt the butter.
Add about half the mushrooms, the herbs and salt and pepper, and cook until they start to reduce in size.
Add the rest of the mushrooms, stir and leave them to get nicely caramelised.
Add the rice and stir well.
Pour over the stock, scraping the bottom of the pan as you do so, to incorporate all the delicious flavours of the mushrooms and butter. Add a little salt. Bring to a gentle simmer, put the lid on the pan and then leave on the lowest heat for 18 minutes.
Once the rice has cooked, take the pan off the stove top. The rice will have absorbed all the liquid. Allow to stand for at least 10 and up to 15 minutes.
Stir through some chopped spring onions and an extra knob of butter before serving.

Notes

Homemade Mushroom Rice – Hints and Tips

If you like, you can add more mushrooms to make this more of a stand alone dish. Just add to the pan in batches so that they have enough space to fry properly and don't steam into a soggy mess.
You can reserve some of the mushrooms from the pan before you add the stock. Add them back in towards the end of cooking the rice, for more variety in the texture.
No fresh mushrooms? No problem! Put your dried mushrooms in a bowl and soak according to the instructions. Once they are rehydrated, drain (reserve the soaking water), slice and fry for a minute. Use the soaking water made up to volume in place of the stock.
Make an Asian style mushroom rice by frying in toasted sesame oil, adding a glug of soy sauce and a sprinkle of five spice.
There is no need to rinse the rice. However, if you do prefer to wash it, reduce the amount of stock by 2 tablespoons.
I make my easy mushroom rice in a heavy cast-iron casserole dish or Dutch oven. Use the heaviest pan you have. A sturdy pan heats evenly and will prevent hot spots and burning.
Use a pan with a well fitting lid. If the lid doesn't fit properly, some of the steam will escape and you may end up with dry rice. If the lid isn't tight, add an extra spoonful of water.
Cook on the lowest heat and if needed use a stove top heat diffuser or simmer ring. These cost a few pounds (or dollars) and will last a lifetime.

Nutritional Information

This recipe is 11 Weight Watchers Smart Points per portion.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.