Best 6 Mushroom Herb Rice Recipes

MUSHROOM RICE

Steps:

• In a large pot, melt 2 tablespoons butter. Add mushrooms and onions. Cook for 6-7 minutes until caramelized. Add garlic and cook for 1 more minute. Remove vegetables from pot.
• Add remaining 2 tablespoons of butter. Add the rice, thyme and salt. Stir together and cook for 1 minute, toasting rice. Add in 1/2 cup of broth and scrape up any browned bits from bottom of pan. Add remaining broth and bring mixture up to a simmer. Turn heat to low, cover and cook for 15 minutes.
• Remove pot from heat. Stir in mushrooms and onions. Cover and let stand for 5 minutes. Taste and adjust seasoning. Sprinkle with chopped parsley if desired.

MUSHROOM RICE

Steps:

• 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.

EASY MUSHROOM RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine rice, onion soup, beef broth, mushrooms and butter in an 8x8 inch casserole dish.
• Cover, and bake in the preheated oven for 60 minutes.

MUSHROOM-HERB RICE

Steps:

• Bring vegetable broth to a boil in a saucepan with 1/4 tsp salt and tbsp of olive oil; add rice.
• Bring mixture to a boil, then reduce heat, cover, and simmer for 15 minutes, or until liquid is absorbed.
• Remove pan from heat and allow to sit undisturbed for 10 minutes.
• While waiting on rice, saute onion and celery in butter and rest of oil until tender.
• Add mushrooms, remaining salt and pepper, and cook 1 minute more, or until mushrooms are soft.
• Remove lid from rice, and stir in vegetables, chopped herbs and rosemary.

LEMONY MUSHROOM & HERB RICE

Steps:

• Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously.
• Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite. Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water.
• Meanwhile, chop the chestnut mushrooms into smallish chunks and fry in olive oil in a large frying pan over a high heat for 4 minutes until golden. Stir in garlic and fry for 1 minute.
• Drain and rinse the rice and toss it into the mushrooms with the parsley, chives and lemon zest. Try a little and add salt if necessary. The zingy, fresh flavours go really well with grilled fish.

MUSHROOM RICE

Steps:

• In a 2-qt. microwave-safe dish, combine all ingredients. Cover and microwave on high for 4 minutes. Microwave at 50% power for 12 minutes. Let stand for 5-10 minutes. Stir before serving.