Published | Julia Frey (Vikalinka)
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Herbed mushroom rice is flavoured with golden slices of sautéed mushrooms, generous amounts of garlic, fresh dill and parsley, and simmered in stock. This is an elevated rice dish that is super quick, super versatile and a super star saviour when everyone is done with mashed potatoes. Serve with saucy mains or your weekend roast.
Yes! I said ricewitharoast! Try it with thisslow-cooked pot roast with gravy. Believe me!
Mushroom rice
I find rice isdisappointinglysidelinedtospecific cuisines.It serves to soak up the gravy from Indian curries or the sauce from your favouriteChinese or Thai dish.
Or accompanies chili and burritos. But there are so many sauce-rich main dishes in Europe and North America that could easily be served with rice.
Mostly out of necessity,I havea mash-averse daughter,I am, literally, bringing rice to the table.Rice, when cooked right, is far less stodgy than its starch alternatives, pasta and potatoes, and therefore more comfortable on the stomach. I can understand why she prefers it.
But what makesrice roast-worthy? Myherbed mushroom rice recipe iscooked in stock, rather than boiling water,which is the key to producing a ricesidedish brimming with flavour.
That and it’s packed withearthychestnut mushrooms, humming garlic, and garlic, zingyfresh herbs.So, are you joining the rice revolution?
Recipe tips and notes
- I use basmati rice for this recipe. There are two reasons for this. First, it cooksfast. Second,as the starch content is lowerthan other types of rice,its finish is fluffy and not claggy.
- Give the mushrooms a decent amount of time to brown. I find they take around ten minutes.Browning them brings the flavour out, infuses the oil,and turns them an appetising golden colour.
- I’ve used chestnut mushrooms becausethey’re inexpensive and hold their shape. But there are lots of varieties to choose from:portobello, shiitake, oyster. A pack of mixed mushroomswill make thisa really exotic rice side dish.
- 4 cloves of garlic sound overwhelming but my R&D hasdeterminedit is the exact right amountto flavour the rice. Trustthe research!
- Fresh herbs are essential to thismushroom rice.They brighten the dish up in both colour and flavour.To make it even more punchy, add a teaspoon of dried dill too.
- Don’t forget to keep some fresh herbs back for the garnish for an appealing pop of bright green.
- This recipe is easily adapted to vegetarians, just use vegetable stock in place of chicken stock.
Serving suggestions
Iserve a side dish of mushroom rice every Thanksgiving as my daughtercan’t stand mashed potatoes.We’ve discovered that themushrooms and herbsactually reallysuit the holidayturkeyand trimmings.So,it’s here to stay.
In fact,like mashed potatoes,this recipe goes with almost any saucymeat dish. Here’s a fewI would serveit with:
Chicken-chicken cacciatoreorchicken Provençal.
Beef-beef stroganofforslowcookerItalian beef stew.
Pork –pork osso buco.
Storage and leftovers
Most people throw out leftover rice.I try to avoid food waste as much as possible and have a fewtricks up my sleevefor rice. This herby mushroom rice is a ready-made flavour-makeranddefinitely deservesa second chance.
Keep any leftovers in an airtight container for 2-3 days. In that time, it can be added to soups, likechicken and mushroom,orleftover turkey soup. Or added to stews or casseroles for a bit of bulk.Orused as the base fora pilaf orafried rice dish.
Other rice recipes to try
- Chicken Fried Rice
- Cajun Dirty Rice with Shrimp
- Coconut Chicken with Rice and Green Beans
- Easy Peri Peri Rice
Herbed Mushroom Rice
Julia Frey of Vikalinka
Herbed mushroom rice is flavoured with golden slices of sautéed mushrooms, garlic, dill and parsley, and simmered in stock.
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Prep Time 5 minutes mins
Cook Time 30 minutes mins
Course Side Dish
Cuisine European
Servings 4 people
Calories 372 kcal
Ingredients
- 1 tbsp olive oil
- 300g / 10.5 oz chestnut (brown button) mushrooms sliced
- 4 cloves garlic
- 300g / 1.5 cups basmati rice
- 15g / 4 tbsp fresh chopped dill and parsley plus 1 tbsp for garnish
- 500ml / 2 ¼ cups chicken stock
- 1 tsp salt
Instructions
Heat the olive oil in a deep frying pan for which you have a lid and fry the sliced mushrooms for 10 minutes over high heat till golden brown. Add a pinch of salt and minced garlic, fry for 30 seconds longer.
Add the basmati rice and stir till the rice is coated in oil. Add the chopped herbs, salt and the chicken stock, bring to a boil. Cover with a lid and cook over medium heat for 10 minutes. Then turn the heat off and keep the pan with a lid on for 10 minutes longer. Fluff up the riceand sprinkle with a tablespoon of fresh herbs. Serve immediately.
Nutrition
Calories: 372kcalCarbohydrates: 69gProtein: 11gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 4mgSodium: 771mgPotassium: 593mgFiber: 2gSugar: 3gVitamin A: 293IUVitamin C: 4mgCalcium: 52mgIron: 1mg
Keyword mushroom rice
Tried this recipe?Let us know how it was!
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About Julia Frey (Vikalinka)
Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
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