Garlic Mushroom Rice

If you’re looking for something a bit different for lunch (while also keeping it in the rice theme, because we all know it’s a crime to not have rice for lunch, right?) then this may be the recipe for you!

Mushrooms are one of my favourite vegetables to cook with and they impart so much flavour in whatever you add them to. We often cook mushroom as a side dish to rice or even as fried rice, but this garlic mushroom rice is like an all in one dish that doesn’t take as much effort as either of those.

What’s better – it comes together in no time and is super flavourful. It’s also the kind of rice dish that doesn’t need a gravy so you can save yourself from cooking like 3 extra curries – which is what we do in South Asian homes, isn’t it?

What are the ingredients needed to make Garlic Mushroom Rice?
  • 200g mushrooms, cut into thick slices
  • 4-6 cloves of garlic, roughly minced
  • 1 small onion, sliced
  • Bunch of spring onions, chopped
  • Salt,
  • Chilli flakes/pepper,
  • 20g butter,
  • Oil,
  • Chicken/veg bouillon cube (also known as a stock cube or soup cube),
  • 1 1/2 cup rice, rinsed and strained,
  • Water, as needed
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How to make Garlic Mushroom Rice at home?

This recipe is so easy that it takes 10 minutes to prep and 20 minutes to cook. I’ve broken the recipe down into 3 easy steps:

  1. Chop your ingredients and wash and drain the rice.
  2. Sautee your vegetables.
  3. Cook the rice (in the same pan!)

Some might say that the second step is unnecessary because the vegetables are going to get cooked when the rice boils anyway, but I disagree. The objective isn’t to ensure the veggies cook, but to develop flavour. Caramelizing them will give the beautiful colour as well as a depth of flavour to the entire dish. So do not skip or rush this step!

I’ve paired it with some honey garlic chicken skewers but you can make this a meat-free meal too.

Garlic Mushroom Rice

Prep Time: 10 min

Cook Time: 20 min

Serves: 4

Step 1: Prep and chop ingredients.

  • 1 1/2 cup rice, rinsed and strained,
  • 200g mushrooms, cut into thick slices
  • 4-6 cloves of garlic, roughly minced
  • 1 small onion, sliced
  • Bunch of spring onions*, chopped

Step 2: Sauté.

  • Salt,
  • Chilli flakes/pepper,
  • 20g butter,
  • Oil,
  1. Melt the butter along with a splash of oil in a pan and sauté the garlic for about 10-20 seconds.
  2. Add the mushrooms, onions, and seasonings, and cook until they become caramelized (or until the bottom of the pan starts to collect some fond).
  3. Remove half the mushrooms and reserve for later.

Step 3: Cook the rice.

  • Chicken/veg bouillon cube (also known as a stock cube or soup cube),
  • Water as needed*
  1. Add the water and scrape the bottom of the pot to mix everything. Add the chicken bouillon cube.
  2. Once the stock comes up to a boil, turn it down to a simmer and add the rice.
  3. Cover and let it cook for 15 minutes or until the liquid has evaporated. At this point, if the rice isn’t cooked, you can add a little bit of boiling water and cook for longer.
  4. Quickly mix in the reserved mushrooms and spring onions and cover and let it rest for 10 minutes.
  5. Fluff the rice with a fork and serve immediately.

Notes

*I couldn’t find spring onions, so I used the green parts of the leek instead.

*Rice is always different, so I haven’t given a measurement. Just take the amount you would usually use and discard 1/4 of it. Keep some boiling water on hand in case you might need it.

Rate this recipe!

Have you made this recipe? I would love to hear your feedback or questions in the comments below!

Here are other recipes for a filling meal:

Published by

Muzna Noohu

A wife, busy mum of a rambunctious toddler, freelancer, content writer, and food blogger with a passion for sharing my food adventures with everyone else.

2 thoughts on “Garlic Mushroom Rice

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