Best 13 Brown Mushroom Rice Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a symphony of earthy flavors and wholesome goodness with our collection of delectable brown mushroom rice recipes. From the classic Brown Mushroom Rice Pilaf, a comforting and versatile dish perfect for everyday meals, to the tantalizing Mushroom Risotto with Asparagus, a gourmet treat that will impress your dinner guests.

For those seeking a vegan delight, the Vegan Mushroom Fried Rice is a flavorful explosion of textures and colors, while the hearty Mushroom Barley Risotto offers a satisfying and nutritious twist on the classic Italian dish. And for a quick and easy weeknight meal, try the One-Pot Mushroom Rice Skillet, a fuss-free option that delivers big on taste.

Each recipe is carefully crafted to showcase the rich umami flavor of mushrooms, complemented by aromatic herbs, savory spices, and a medley of vegetables. Whether you're a seasoned cook or a beginner in the kitchen, these recipes provide a delightful culinary journey that celebrates the versatility and deliciousness of brown mushroom rice.

Check out the recipes below so you can choose the best recipe for yourself!

BROWN RICE MUSHROOM PILAF



Brown Rice Mushroom Pilaf image

Make and share this Brown Rice Mushroom Pilaf recipe from Food.com.

Provided by MPS Michigan

Categories     Brown Rice

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 large onion, chopped
1 cup sliced fresh mushrooms
1 tablespoon olive oil
1 cup brown rice
2 cups chicken broth
salt and pepper

Steps:

  • Brown chopped onion and sliced mushrooms in a large saucepan with the olive oil, about 5 minutes.
  • Add brown rice and stir to coat in oil.
  • Add chicken broth.
  • Bring to a boil, then simmer for about 45 minutes or until all liquid is absorbed.

QUICK BROWN RICE AND MUSHROOM PILAF



Quick Brown Rice and Mushroom Pilaf image

This flavorful rice pilaf made with Minute® Brown Rice, mushrooms, onions, celery and chicken broth, is wonderful paired with chicken or pork.

Provided by Minute Rice

Categories     Trusted Brands: Recipes and Tips     Minute® Rice

Yield 8

Number Of Ingredients 8

2 tablespoons olive oil
1 small onion, chopped
¼ cup celery, chopped
1 ½ cups sliced mushrooms
1 (14.5 ounce) can chicken broth
2 cups Minute® Brown Rice, uncooked
½ cup chopped walnuts, toasted
2 tablespoons fresh parsley, chopped

Steps:

  • Heat oil in medium saucepan on medium heat. Add onions and celery; cook 3 minutes or until crisp-tender, stirring occasionally.
  • Add mushrooms; cook 3 minutes or until mushrooms are tender, stirring occasionally. Add broth; stir. Bring to boil.
  • Stir in rice; cover. Reduce heat to medium-low; simmer 5 minutes. Remove from heat; let stand 5 minutes. Add walnuts and parsley; mix lightly.

Nutrition Facts : Calories 163.4 calories, Carbohydrate 19.7 g, Cholesterol 1.1 mg, Fat 9.1 g, Fiber 1.9 g, Protein 3.4 g, SaturatedFat 0.9 g, Sodium 227.3 mg, Sugar 1.1 g

BROWN MUSHROOM RICE



Brown Mushroom Rice image

This is a great side dish for any pork or beef dish; it's also a great casserole for potlucks or family reunions.

Provided by RandyB1961

Categories     Long Grain Rice

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 5

1/2 cup butter
1 (10 1/2 ounce) can beef consomme
1 (10 1/2 ounce) can French onion soup
1 (6 ounce) can mushrooms
1 cup long grain rice

Steps:

  • Mix all ingredients together in a 1-1/2 or 2 quart casserole.
  • Cover and bake at 350 degrees for i hour.

Nutrition Facts : Calories 428.4, Fat 24.6, SaturatedFat 14.8, Cholesterol 61, Sodium 1283.8, Carbohydrate 44.4, Fiber 1.6, Sugar 3.1, Protein 9.2

MUSHROOM AND BROWN RICE VEGGIE BURGER



Mushroom and Brown Rice Veggie Burger image

Sandwich this burger between English muffin halves or serve with lots of arugula.

Categories     Sandwich     Brunch     Low Fat     Kid-Friendly     High Fiber     Dinner     Lunch     Fall     Spring     Summer     Winter     Healthy     Vegan     Sandwich Theory     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Kosher     Small Plates

Yield Makes 6

Number Of Ingredients 22

2 tablespoons unsalted butter
5 cups stemmed and finely chopped cremini mushrooms (about 1 pound)
5 garlic cloves, chopped
Sea salt
1/4 cup ground flaxseed (flax meal)
1/2 cup freshly grated Parmesan
1 cup cooked chickpeas, drained well
3 Medjool dates, pitted
1/4 cup fresh flat-leaf parsley leaves
1 egg
1 teaspoon fennel seeds
2 1/2 tablespoons tahini
3 tablespoons tamari or soy sauce
Freshly ground pepper
2 cups cooked and cooled brown rice
1 to 2 tablespoons rolled oats, as needed
1 teaspoon extra-virgin olive oil or coconut oil
4 large shallots, thinly sliced
6 whole grain English muffins
3/4 cup hummus
2 avocados, peeled and sliced
2 cups arugula

Steps:

  • Melt butter in a large pan. Add mushrooms, garlic, and a pinch of salt and sauté until mushrooms are softened and excess water has cooked off, 8-10 minutes. Remove from heat.
  • Combine ground flaxseed, Parmesan, chickpeas, dates, parsley, egg, fennel seeds, tahini, tamari, 1/2 teaspoon salt, and 1 teaspoon pepper in a food processor. Pulse to combine well and transfer to a large mixing bowl. Once mushrooms are at room temperature, add them, along with pan juices, to the bowl along with rice and stir to combine. Cover and refrigerate for about 30 minutes or up to 1 day. If the mixture seems too wet to form into a patty, stir in 1-2 tablespoons oats.
  • Preheat oven to 475° with rack in upper third.
  • Form the mixture into 6 patties, each 1" thick. Line a baking sheet with parchment paper and arrange the patties with space in between. Bake until toasted, 14-18 minutes.
  • Warm oil in a sauté pan over medium heat. Add shallots and a pinch of salt and sauté until edges begin to brown, 5-7 minutes. Set aside.
  • After removing the patties from the oven, toast the English muffins. Put a swipe of hummus on each muffin half and assemble by layering patty, avocado, arugula, and shallots.

INSTANT POT® BROWN RICE AND MUSHROOM RISOTTO (VEGAN AND GLUTEN-FREE)



Instant Pot® Brown Rice and Mushroom Risotto (Vegan and Gluten-Free) image

I never complain about making risotto. In fact, I make it when I want to get something quick on the table. But when I spent over an hour and a half making one with brown rice, I decided to try it out in my Instant Pot®. It's awesome.

Provided by Buckwheat Queen

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h15m

Yield 3

Number Of Ingredients 7

3 tablespoons extra-virgin olive oil
2 ½ cups cremini mushrooms, sliced
1 cup short-grain brown rice
1 large shallot, minced
1 ¼ cups mushroom broth
¼ cup dry white wine
salt and ground black pepper to taste

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil; add mushrooms, rice, and shallot, allowing the shallot and mushrooms to saute and the rice to toast just slightly, about 5 minutes. Turn off the Saute function. Stir in broth and wine. Close and lock the lid.
  • Select high pressure according to manufacturer's instructions; set timer for 23 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 12 minutes. Release any remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
  • Season with salt and pepper. Stir and serve immediately.

Nutrition Facts : Calories 412.9 calories, Carbohydrate 55.8 g, Fat 14.8 g, Fiber 4.5 g, Protein 10 g, SaturatedFat 1.9 g, Sodium 130.1 mg, Sugar 1.3 g

ASPARAGUS AND MUSHROOM QUICHE WITH A BROWN RICE CRUST



ASPARAGUS AND MUSHROOM QUICHE WITH A BROWN RICE CRUST image

Categories     Vegetable     Bake     Lunch     Vegan

Yield 8 Servings

Number Of Ingredients 17

One 12-ounce package firm or extra-firm silken tofu*
1/4 cup plain soy milk
2 tablespoons nutritional yeast
1 tablespoon cornstarch
1 teaspoon tahini
1/2 teaspoon onion powder
1/4 teaspoon turmeric
3/4 teaspoons salt
2 cups cooked brown rice
1 tablespoon vegan parmesan (optional)
freshly ground pepper, to taste
1 bunch asparagus (about 12 ounces)
1/4 cup shallots, minced
1 clove garlic, minced
1 heaping cup (about 4 ounces) sliced mushrooms
1/2 red bell pepper, chopped
olive oil spray

Steps:

  • Preheat oven to 350. Put first 8 ingredients (tofu through salt) into blender. Puree until completely smooth, stirring a couple of times between blending. Mix rice with 3 tablespoons of the tofu mixture and the vegan parmesan (optional). Add freshly ground black pepper to taste. Spray a pie pan with cooking spray or canola oil, and press the rice into the bottom and up the sides of the pan. Bake for 8 minutes. Remove from oven. Snap the tough ends off the asparagus and discard. Cut off the top 3 inches and set aside. Chop the remaining stalks into 1/2-inch pieces. Spray a medium non-stick saucepan with olive oil and heat. Add the shallots and cook for about 1 minute. Add the garlic, asparagus, and two tablespoons water. Cover and cook for 2 minutes. Add the mushrooms, bell pepper, and 2 more tablespoons water. Cover and cook 2 more minutes. Remove cover, sprinkle with salt and pepper to taste, and cook, stirring, for a minute or two until most liquid has evaporated. Separate out the asparagus tips from the rest of the vegetables. (NOTE: Next time I will not pre-cook the asparagus tips; they should cook well enough in the oven.) Spread the vegetables (excluding the asparagus tips) on top of the rice crust. Pour the remaining tofu mixture over the vegetables, stirring lightly to distribute it through the vegetables. Arrange the asparagus tips over the top and spray lightly with olive oil. Bake for 60 minutes. Let cool for about 10 minutes before cutting (this helps make the quiche slice more cleanly, but if you don't care about that, go ahead and dig in; we did!) 4 servings: 223 Calories (kcal); 5g Total Fat; (18% calories from fat); 12g Protein; 34g Carbohydrate; 0mg Cholesterol; 441mg Sodium; 4g Fiber. Weight Watchers Core (omit tahini)/4 Flex Points. *Tip: Make this lower in fat by using lite silken tofu and fat-free soy milk: 200 Calories (kcal); 2g Total Fat; (10% calories from fat); 11g Protein; 34g Carbohydrate; 0mg

BROWN-RICE AND MUSHROOM SOUP



Brown-Rice and Mushroom Soup image

Uncooked grains of brown rice are lightly toasted, finely ground, and then added to this cremini-and-shiitake mushroom soup, giving it its thick consistency.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

3/4 pound cremini mushrooms
3/4 pound shiitake mushrooms
6 cups low-sodium canned or Homemade Chicken Stock, skimmed of fat
3/4 cup uncooked brown rice
3 large shallots, peeled and finely diced
1 tablespoon tomato paste
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground pepper
3 tablespoons finely chopped flat-leaf parsley
Olive-oil cooking spray

Steps:

  • Remove stems from mushrooms, and place in a medium saucepan; reserve caps. Add stock; bring to a boil over medium-high heat. Reduce to a simmer, and cook, covered, 15 minutes. Remove pan from heat; set aside. Cut cremini caps into small wedges and shiitake caps into 1/4-inch-thick strips; reserve.
  • Cook 1/2 cup brown rice according to the package directions, and set the rice aside.
  • Place remaining 1/4 cup brown rice in a saute pan over medium-high heat; cook until grains are lightly toasted and begin to pop, 3 to 5 minutes. Transfer rice to a spice grinder; grind until fine and powdery, and set aside.
  • Coat a low-sided 6-quart saucepan with cooking spray, and set over medium heat. Add shallots, and cook, stirring, until translucent. Add tomato paste; stir to combine. Add reserved mushroom caps; saute until tender and mushrooms release some liquid.
  • Strain reserved stock into mushroom mixture, and discard solids. Raise heat to medium high; add ground rice and the nutmeg. Cook, stirring occasionally, until soup has slightly thickened, about 15 minutes. Add reserved cooked rice, and stir to combine. Add the pepper; garnish with parsley. Serve hot, or store in an airtight container, refrigerated, up to 3 days; reheat before serving.

Nutrition Facts : Calories 131 g, Fat 1 g, Fiber 3 g, Sodium 486 g

CHICKEN, MUSHROOM, AND BROWN RICE SLOW COOKER CASSEROLE RECIPE - (4/5)



Chicken, Mushroom, and Brown Rice Slow Cooker Casserole Recipe - (4/5) image

Provided by SapphireBlu957

Number Of Ingredients 13

2 spray(s) cooking spray
20 oz uncooked boneless skinless chicken thigh(s), use eight 2 1/2 oz thighs
2 cup(s) canned chicken broth, reduced-sodium
1/2 pound(s) cremini mushroom(s), sliced
1 cup(s) uncooked leek(s), white and pale green parts only, thinly sliced, washed carefully for grit
1 cup(s) uncooked carrot(s), thinly sliced
1 cup(s) uncooked celery, thinly sliced
3/4 cup(s) uncooked long grain brown rice, medium-grain (such as brown Arborio)
2 tsp Worcestershire sauce
1 tsp Dijon Mustard
1 tsp dried sage
1 tsp table salt
1/2 tsp black pepper, freshly ground

Steps:

  • Coat a large nonstick skillet with cooking spray; warm over medium heat. Add the chicken thighs and brown, turning once, about 6 minutes; set aside. Combine the remaining ingredients in a 5- to 6-quart slow cooker; nestle the chicken thighs in the mixture. Cover and cook on low for 7 hours. Yields 1 chicken thigh and about 2/3 cup rice-vegetable mixture per serving. 7 Points

BROWN & WILD RICE MUSHROOM CASSEROLE



Brown & Wild Rice Mushroom Casserole image

Make and share this Brown & Wild Rice Mushroom Casserole recipe from Food.com.

Provided by littleturtle

Categories     Lunch/Snacks

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 cup butter or 1/2 cup margarine
1 (10 1/2 ounce) can beef consomme
1 (10 1/2 ounce) can French onion soup
1 (8 ounce) can water chestnuts, drained
1 (8 ounce) can sliced mushrooms, drained
1 (6 ounce) box uncle ben brown and wild rice and mushrooms

Steps:

  • Preheat oven to 350°F.
  • Put butter and soups in 1 qt casserole dish and place in oven until butter melts.
  • Mix in remaining ingredients and bake uncovered for 1 hour.

MUSHROOM BROWN RICE SOUP



Mushroom Brown Rice Soup image

this makes alot of very yummy soup. i ate it all up in several days but it would probably freeze well too.

Provided by KristenErinM

Categories     Low Protein

Time 30m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 10

1 chopped onion
1 (10 ounce) package sliced mushrooms
1 cup shredded carrot
1 minced garlic clove
1/2 teaspoon salt
1/4 teaspoon thyme
1/8 teaspoon pepper
1 (32 ounce) can chicken broth
3/4 cup instant brown rice
2 cups water

Steps:

  • cook onion with nonfat cooking spray.
  • add mushrooms and carrots and cook for 8-10 minute.
  • add broth, rice, garlic, and seasonings,and 2 cups of water.
  • cover and heat to boiling over high heat.
  • reduce to medium, cook partially covered for 5 min or until rice is tender.

CHICKEN, MUSHROOM AND BROWN RICE SLOW COOKER CASSEROLE RECIPE - (4/5)



Chicken, Mushroom and Brown Rice Slow Cooker Casserole Recipe - (4/5) image

Provided by marck

Number Of Ingredients 13

Cooking spray
8 skinless chicken thigh(s), about 2 1/2 oz each
2 C chicken broth, reduced-sodium
1/2 lb cremini mushrooms, sliced
1 C leeks, white and pale green parts only, thinly sliced, washed carefully for grit
1 C carrots, thinly sliced
1 C celery, thinly sliced
3/4 C uncooked brown rice, medium-grain (such as brown Arborio)
2 tsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp dried sage
1 tsp table salt
1/2 tsp black pepper, freshly ground

Steps:

  • 1. Coat a large nonstick skillet with cooking spray; warm over medium heat. Add the chicken thighs and brown, turning once, about 6 minutes; set aside. 2. Combine the remaining ingredients in a 5- to 6-quart slow cooker; nestle the chicken thighs in the mixture. Cover and cook on low for 7 hours.

VEGETARIAN MUSHROOM AND BROWN RICE DOLMAS



Vegetarian Mushroom and Brown Rice Dolmas image

First of all let me tell you what dolmas are . Dolmas are grape leaves traditionally stuffed with a mixture of rice and meat and then cooked. They are a Middle Eastern and Mediterranean specialty and are served as appetizers. The vegetarian ones are usually served cold and the ones with meat warm. I prefer them warm and served as a main dish with a tasty sauce on top. If you are vegan you can try a tomato based sauce and if you are vegetarian some sour cream (+ garlic - optional) on top will make these dolmas just perfect.

Provided by gourmandelle

Categories     Brown Rice

Time 1h20m

Yield 30 , 15 serving(s)

Number Of Ingredients 13

40 -50 grape leaves
1 cup brown rice (soaked in water for 1 hour)
800 g mushrooms (I used Portobello)
1 onion
1/2 cup parsley (chopped)
1/2 teaspoon paprika
sea salt, to taste
ground pepper, to taste
1 teaspoon dried thyme
3 bay leaves
1/2 teaspoon ground coriander
1/4 teaspoon ginger powder
2 tablespoons olive oil

Steps:

  • For the filling:
  • Grind the mushrooms and onion in your food grinder and then set aside (You can use you food processor if you don't have a food grinder).
  • Heat the oil in a large saucepan, over medium heat.
  • Add the mushroom and onion paste into the saucepan and sauté for another 10 minutes.
  • Add the rice (drained) along with an additional 1 cup of water. Stir and let the mixture boil for 10 minutes or until almost all excess liquid is absorbed. It doesn't need to be cooked, it just has to absorb all of the excess water. Add spices.
  • Remove from heat and add chopped parsley. Let it cool for 10 minutes.
  • For the wrappers and assembly:.
  • Separate the grape leaves and make the rolls adding about 1 Tablespoon of filling into each roll.
  • See here how you can make the rolls.
  • Take a large pot and line the bottom with some grape leaves.
  • Put the assembled rolls in the pan on top of the grape leaves. Arrange them around the pan until the pan is full.
  • Add the bay leaves.
  • Cover with remaining grape leaves.
  • Add water until all rolls are covered.
  • Place in oven at 392FËš for 1 hour. Check every 20 minutes and add more water if necessary. 15 minutes before it's ready, add the tomato paste and finish cooking.
  • Serve!

Nutrition Facts : Calories 81.6, Fat 2.5, SaturatedFat 0.4, Sodium 308.6, Carbohydrate 13, Fiber 1.1, Sugar 1.2, Protein 2.8

MUSHROOM AND BROWN RICE HASH WITH POACHED EGGS



Mushroom and Brown Rice Hash with Poached Eggs image

I made my mother's famous roast beef hash healthier by using cremini mushrooms instead of beef, and brown rice instead of potatoes. It's ideal for a light main dish. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

2 tablespoons olive oil
1 pound sliced baby portobello mushrooms
1/2 cup chopped sweet onion
1 package (8.8 ounces) ready-to-serve brown rice
1 large carrot, grated
2 green onions, thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon caraway seeds
4 large eggs, cold

Steps:

  • In a large skillet, heat oil over medium-high heat; saute mushrooms until lightly browned, 5-7 minutes. Add sweet onion; cook 1 minute. Add rice and carrot; cook and stir until vegetables are tender, 4-5 minutes. Stir in green onions, salt, pepper and caraway seeds; heat through., Meanwhile, place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into water. , Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Serve over rice mixture.

Nutrition Facts : Calories 282 calories, Fat 13g fat (3g saturated fat), Cholesterol 186mg cholesterol, Sodium 393mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges

Tips:

  • Use a variety of mushrooms. This will add depth of flavor to your dish. Some good options include cremini, shiitake, and oyster mushrooms.
  • Don't overcrowd the pan. If you do, the mushrooms will steam instead of brown. Cook them in batches if necessary.
  • Season the mushrooms well. Salt, pepper, and garlic powder are all good options.
  • Cook the rice according to the package directions. Be sure to rinse the rice before cooking to remove any starch.
  • Add the mushrooms to the rice cooker during the last 5 minutes of cooking. This will ensure that they are cooked through but not overcooked.
  • Fluff the rice with a fork before serving. This will help to separate the grains and make the rice light and fluffy.

Conclusion:

Brown mushroom rice is a delicious and easy-to-make side dish that can be served with a variety of meals. It is also a good source of fiber and protein. With a few simple tips, you can make the perfect brown mushroom rice every time.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #5-ingredients-or-less     #side-dishes     #rice     #easy     #pasta-rice-and-grains     #long-grain-rice     #3-steps-or-less     #4-hours-or-less

Related Topics