This easy rice is a simple yet flavorful side dish!
A delicious buttery herbed rice packed with flavor and lots of juicy mushrooms.
This is a simple side or add in some browned ground beef to turn it into a meal.
A Favorite Simple Side
- This mushroom rice is delicious turns simple ingredients into a great side or even a main dish.
- We love that this rice is light in texture and isn’t loaded down with heavy cream and is made with no canned mushroom soup.
- Similar to a rice pilaf, this recipe has lots of flavor.
- You can use any variety of rice in this dish including long-grain, brown rice, or even a wild rice blend.
- Swap out the chicken broth for mushroom broth for some extra mushroomy goodness.
RICE: The rice is cooked before adding it to this dish which means that any variety of rice will work. Use long-grain white rice (or basmati or jasmine), brown rice, or even wild rice blend. Adjust the cooking time and broth based on the type of rice you use.
MUSHROOMS: I most often make this with cremini (baby bella mushrooms) or white mushrooms depending on what I have on hand. Use any kind you’d like, portobello are great in this recipe too.
If you rehydrate dried mushrooms, strain the liquid through a coffee filter and add it in place of some of the broth.
FLAVOR: Buttery onions and celery start this recipe off with lots of flavor. Cooking the rice in broth adds even more flavor and finally, we stir dried seasoning and some fresh herbs. We love chicken broth in this recipe but use beef, mushroom, or even vegetable broth.
- Use any kind of rice, any kind of broth, and any kind of mushrooms. This is a great mix and match dish!
- Brown some ground beef along with the onions and turn this into a hearty meal.
- Adding about 1 cup of heavy cream will add a creaminess to the dish. Sprinkle with parmesan cheese if you’d like.
- Stir in your favorite vegetables from finely diced carrots or bell peppers to slices of zucchini or small spring peas.
How to Make Mushroom Rice
We love this easy rice recipe!
- Cook rice in broth.
- Fry onion and celery in butter until tender. Add mushrooms and cook until tender.
- Combine all ingredients & bake per recipe below.
Time Saving Tip
We love to bake this rice so the flavors can blend and the top layer gets a little toasty adding flavor a little bit of texture. If you’re short on time, you can skip the baking. Be sure to add the dried seasonings in with the broth so the flavors have a chance to cook together.
More Rice Sides We Love
– Summer Squash Rice – Dirty Rice – Quick Broccoli Rice – Easy Fried Rice – Garlic Butter Rice – Parmesan Risotto – Seasoned Rice
Leftover mushroom rice can be stored in an airtight container in the fridge for up to 4 days.
This casserole can easily be frozen and reheated! Freeze for up to 2 months and reheat following this easy guide!
More Mushroom Favorites
- Sauteed Mushrooms with Garlic – voted as a top favorite
- Chicken and Wild Rice Casserole
- Creamy Mushroom Gnocchi – rich and creamy
- Easy Mushroom Gravy
- Braised Chicken Thighs with Mushrooms – restaurant quality
- Garlic Snow Peas with Mushrooms
- Sautéed Mushrooms and Onions
Did you make this easy Mushroom Rice? Leave us a comment and a rating below!
Our Favorite Mushroom Rice
- 2 cups long grain rice uncooked
- 4 ½ cups chicken broth divided
- 1 large onion chopped
- 3 ribs celery chopped
- 12 ounces mushrooms sliced ¼" thick
- 1 stick butter (½ cup)
- 2 tablespoons fresh parsley finely chopped
- 1 ½ teaspoons poultry seasoning
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- Preheat oven to 350°F. Grease a 9x13 baking dish.
- Combine rice and 4 cups chicken broth in a medium saucepan. Cover and cook until tender, about 20 minutes.
- While rice is cooking, melt butter in a 10" skillet. Add onions and celery and cook until the onions start to soften. Stir in mushrooms and continue cooking until mushrooms are cooked through.
- Combine rice, seasonings, remaining ½ cup broth, and cooked vegetables in the prepared dish.
- Bake uncovered for 30 minutes.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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At what point would you add the optional 1 cup of cream?
I would add it in step 4. Enjoy Joanne!
Can this recipe be cut in half? Looks delicious!
I haven’t tried it, but it should be just fine. I would bake in an 8×8 pan and you may need to reduce the cook time of the rice slightly so it doesn’t overcook. Enjoy Deborah!
Love..love..love this recipe…I will definitely be making it over and over…I did bake it…I also added about 1/4 cup more of chicken broth divided between cooking the rice and the baking…other than that followed the recipe…Thank you!
Love..love..love this recipe…I will definitely be making it over and over…I did bake it…I also added about 1/4 cup more of chicken divided between cooking the rice and the baking…other than that followed the recipe…Thank you!
Pork tenderloin in the crockpot with barbecue sauce was amazing and a new family favorite.
Hi Kristine, we have this delicious crockpot pork tenderloin that sounds perfect for you!
If I include the ground beef, do I still use the butter when cooking it with the mushrooms and celery? Do you suggest browning the meat by itself?
If using extra lean ground beef, I would include the butter but lean or regular ground beef will have enough fat on their own. You can cook the beef with the onions and celery. I would add the mushrooms in with the beef once it’s browned.
Can’t wait to eat this. Yum! Thanks for sharing
We hope you love it, Ivory!
Just getting this recipe – haven’t cooked it yet.
Let us know how it turns out, Janis!