Best 5 Mushroom Ranch Rice Recipes

Indulge in the savory and comforting goodness of Mushroom Ranch Rice, a delectable dish that combines the earthy flavors of mushrooms with the creamy richness of ranch dressing, all nestled amidst fluffy rice. This versatile recipe offers three variations to tantalize your taste buds: a classic version featuring succulent mushrooms and a creamy ranch sauce, a vegetarian delight with a medley of colorful vegetables, and a hearty chicken variation that adds a protein-packed twist. Each variation is a culinary journey that promises to satisfy your cravings and leave you feeling warm and content. So, grab your apron, gather your ingredients, and let's embark on a culinary adventure with Mushroom Ranch Rice!

Here are our top 5 tried and tested recipes!

ONE POT MUSHROOM RICE

One Pot Mushroom Rice image

Easy peasy mushroom rice made in one pot. Really! Even the rice gets cooked right in! It's so creamy and packed with so much flavor!

Provided by Chungah Rhee

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
1 pound cremini mushrooms, thinly sliced
2 teaspoons Worcestershire sauce
1/2 teaspoon dried thyme
Kosher salt and freshly ground black pepper, to taste
3/4 cup brown rice
1 1/2 cups vegetable broth
2 tablespoons unsalted butter
2 tablespoons chopped fresh chives

Steps:

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in mushrooms, Worcestershire and thyme and cook, stirring occasionally, until mushrooms are tender and browned, about 5-6 minutes; season with salt and pepper, to taste. Stir in brown rice and vegetable broth. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 40-45 minutes. Stir in butter until melted, about 1 minute. Serve immediately, garnished with chives, if desired.

RANCH MUSHROOMS

Ranch Mushrooms image

I got this ranch mushrooms recipe from my sister-in-law, and it has become a family favorite. The mushrooms don't last long once people know I've made them. -Jackie McGee, Byron, Minnesota

Provided by Taste of Home

Categories Appetizers

Time 3h10m

Yield 4 cups.

Number Of Ingredients 4

Ingredients

1-1/2 pounds whole fresh mushrooms
1 cup butter, melted
1 envelope ranch salad dressing mix
Optional: Chopped fresh dill weed or parsley

Steps:

Place mushrooms in a 4- or 5-qt. slow cooker. In a small bowl, whisk butter and ranch mix; pour over mushrooms. Cook, covered, on low until mushrooms are tender, about 3 hours. Serve with a slotted spoon. If desired, sprinkle with dill., Freeze option: Freeze mushrooms and juices in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add a little broth or water if necessary.

Nutrition Facts : Calories 21 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 47mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

MUSHROOM RANCH RICE

MUSHROOM RANCH RICE image

WANTED TO MAKE RICE A RONI FOR A QUICK SIDE DISH BUUUUUTTTT I HAD NONE SO I MADE MY OWN RICE SIDE DISH....VERY YUMMY ;)

Provided by Lora DiGs

Categories Rice Sides

Time 35m

Number Of Ingredients 7

Ingredients

1 1/2 c rice
2 c mushrooms, slicd
1 medium onion, chopd
2 Tbsp butter
2 Tbsp olive oil
1 pkg ranch mix (dry)
3 1/4 c chicken or beef broth (or 1/2 n 1/2 ;)

Steps:

1. IN A LARGE PAN MELT BUTTER WITH OLIVE OIL...BROWN MUSHROOMS A BIT THEN ADD CHOPD ONION.
2. SPRINKLE ON RANCH MIX ;)
3. ADD RICE N CHICKEN BROTH (or comb of chicken n beef ) COVER PAN N SIMMER FOR 20-25 MINUTES ...OR UNTIL RICE IS TENDER (at this point U MAY need to add 1/4 cup more broth mushrooms will absorb...continue to cook for 5 more minutes )
4. ENJOY :)

MUSHROOM RICE

Mushroom Rice image

Rice with mushrooms, garlic, onion - who could beat that? My family loves this recipe! You can also use it as a main meal if you add cooked chicken after the rice is cooked. This recipe works equally well with white or brown rice, instant or otherwise. It always comes out delicious!

Provided by Arizona Desert Flower

Categories Side Dish Rice Side Dish Recipes Pilaf

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

2 teaspoons butter
6 mushrooms, coarsely chopped
1 clove garlic, minced
1 green onion, finely chopped
2 cups chicken broth
1 cup uncooked white rice
½ teaspoon chopped fresh parsley
salt and pepper to taste

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.

Nutrition Facts : Calories 215.7 calories, Carbohydrate 41.1 g, Cholesterol 8.4 mg, Fat 2.8 g, Fiber 0.9 g, Protein 5.3 g, SaturatedFat 1.4 g, Sodium 1181.1 mg, Sugar 1.2 g

WILD RICE WITH ROSEMARY AND GARLICKY MUSHROOMS

Wild Rice with Rosemary and Garlicky Mushrooms image

This elegant, aromatic wild rice dish will fit in just as well on your Thanksgiving table as in your weeknight meal plan. Just a few ingredients -- garlic, onion, mushrooms and rosemary -- come together for incredible flavor, and the combination of wild rice with other rice varieties is a refreshing change from the usual. Make sure to pull out your best olive oil to finish the dish -- it will make a big difference.

Provided by Priya Krishna

Categories side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 cup wild rice blend (usually a combination of wild rice, black rice, brown rice and white rice)
1 3/4 cups vegetable broth, chicken broth or water
2 tablespoons olive oil, plus more for drizzling
1 medium yellow or white onion, finely diced
3 garlic cloves, minced
1 pound mixed mushrooms, such as shiitakes, button and cremini (baby bella), trimmed and sliced
Kosher salt
1 tablespoon finely chopped fresh rosemary leaves, plus a sprig for garnish

Steps:

Combine the rice and broth in a medium saucepan and bring to a boil. Lower the heat, cover the pan, and simmer for 45 minutes. Turn the heat off and let the rice steam for another 10 minutes. Cool to room temperature.
While the rice cools, heat the oil in a large skillet over medium-high heat. Once it shimmers, add the onions and garlic. Cook, stirring frequently, until the onion is translucent, 5 to 6 minutes. Add the mushrooms and cook until the mushrooms are browned and soft and the liquid they release has evaporated, 7 to 10 minutes. Season with a pinch of salt.
Gently mix the mushrooms and chopped rosemary into the cooled rice. Add salt to taste. Just before serving, garnish the rice with a drizzle of good olive oil and a sprig of fresh rosemary.

Tips:

Choose the right type of rice. For this recipe, long-grain white rice is the best choice. It cooks up light and fluffy, and it has a neutral flavor that won't overpower the other ingredients.
Use fresh mushrooms. Fresh mushrooms will give your dish the best flavor. Avoid using canned or frozen mushrooms, as they can be watery and bland.
Don't overcrowd the pan. When cooking the mushrooms, don't overcrowd the pan. If you do, the mushrooms will steam instead of sautéing, and they won't develop as much flavor.
Season to taste. Be sure to season the rice and mushrooms to taste before serving. Salt, pepper, and garlic powder are all good options.

Conclusion:

Mushroom Ranch Rice is a quick, easy, and delicious side dish that can be served with a variety of main courses. It's also a great way to use up leftover rice. The creamy ranch dressing adds a rich flavor to the rice, and the mushrooms add a savory earthiness. This dish is sure to be a hit with your family and friends.