Mushroom Rice

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This flavorful mushroom rice gets acidity from balsamic vinegar, umami from soy sauce and a touch of richness from butter. Be sure to let it stand before serving so any excess liquid is fully absorbed. Serve this impressive side dish alongside grilled chicken or glazed tofu.

By
Liv Dansky
Liv Dansky
Liv Dansky
Liv Dansky has worked with Dotdash Meredith since 2019 as a recipe tester and developer and, more recently, as a writer for the commerce team. Her work can be found across brands like Food & Wine, Southern Living, Real Simple, Eating Well, and Serious Eats.
EatingWell's Editorial Guidelines
Updated on June 26, 2024
Reviewed by Dietitian
Nadine Bradley, RD, CNSC
Nadine Bradley, RD, CNSC
Reviewed by Dietitian Nadine Bradley, RD, CNSC

Nadine Bradley is a registered dietitian nutritionist and certified nutrition support clinician who performs nutrition reviews on EatingWell recipes. She first got into nutrition as a competitive athlete, primarily focusing on how to nourish her body for peak performance.

EatingWell's Editorial Guidelines
Tested by
EatingWell Test Kitchen
Eating Well Bio Page
Tested by EatingWell Test Kitchen

The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters.

Meet the EatingWell Test Kitchen
Mushroom rice recipe on a blue plate, with a fork on the fight side
Photo:

Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina Brockman
Active Time:
20 mins
Total Time:
1 hr
Servings:
6
Nutrition Profile:
Diabetes-Friendly Nut-Free Heart-Healthy Vegetarian Egg-Free Gluten-Free
Jump to Nutrition Facts
Ingredients for the mushroom rice recipe, separated into small clear bowls

Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina Brockman
Cook Mode (Keep screen awake)

Ingredients

  • 2 tablespoons extra-virgin olive oil, divided

  • 8 ounces cremini mushrooms, quartered or cut into eighths if very large

  • 1 small shallot, chopped

  • 5 cloves garlic, chopped

  • 1 ¼ cups long-grain brown rice

  • 2 teaspoons chopped fresh thyme leaves, plus more for garnish

  • ½ teaspoon salt

  • ½ teaspoon ground pepper

  • 2 ½ cups lower-sodium vegetable broth

  • 1 tablespoon unsalted butter

  • 2 teaspoons lower-sodium soy sauce

  • 2 teaspoons balsamic vinegar

Directions

  1. Heat 1 1/2 tablespoons oil in a medium nonstick skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until golden brown, 6 to 7 minutes. Transfer the mushrooms to a plate and cover with foil to keep warm; set aside. Do not wipe the skillet clean.

    Sliced mushrooms getting sautéed in a non-stick frying pan

    Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina Brockman

  2. Place the skillet over medium heat; add the remaining 1/2 tablespoon oil to the drippings. Stir in shallot and garlic; cook, stirring often, until softened, about 3 minutes. Stir in rice, thyme, salt and pepper; cook, stirring constantly, until the rice smells toasted and becomes opaque, about 2 minutes.

    Rice in a non-stick frying pan

    Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina Brockman

  3. Stir in broth; bring to a boil over medium-high heat. Cover, reduce heat to medium-low and simmer, undisturbed, until the rice is tender and the liquid is absorbed, about 40 minutes. Remove from heat; stir in butter, soy sauce, vinegar and the reserved mushrooms. Cover and let stand at room temperature for 5 minutes. Divide among 6 bowls. Garnish with thyme leaves, if desired.

    Cooked rice in a frying pan, a plate of sliced mushrooms, a small bowl with butter and two small bowls with sauces

    Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina Brockman
Originally appeared: EatingWell.com, January 2023

Nutrition Facts (per serving)

227 Calories
8g Fat
35g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size about 2/3 cup
Calories 227
% Daily Value *
Total Carbohydrate 35g 13%
Dietary Fiber 3g 11%
Total Sugars 2g
Protein 4g 8%
Total Fat 8g 10%
Saturated Fat 2g 10%
Cholesterol 5mg 2%
Vitamin A 594IU 12%
Vitamin C 2mg 2%
Vitamin D 1IU 0%
Vitamin E 1mg 4%
Folate 22mcg 6%
Vitamin K 4mcg 3%
Sodium 318mg 14%
Calcium 30mg 2%
Iron 1mg 6%
Magnesium 52mg 12%
Potassium 314mg 7%
Zinc 1mg 9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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