This Mushroom rice recipe is a simple & tasty one-pot rice recipe that gets ready in just minutes. It's full of mushroom flavor and is vegan and gluten-free. You can enjoy mushroom rice as a meal by itself or with a stir-fried dish of your choice.
Heat oil in a pan. Add onion and saute until it turns translucent.
Add minced garlic and the white part of spring onion. Saute for a few seconds.
Add sliced mushrooms and stir fry on a high flame until the moisture released by mushrooms dries up.
Next, add crumbled vegetable bouillon cubes, chili flakes, onion powder, salt, and pepper. Saute for about a minute.
Add rinsed rice, mix, and saute for 1-2 minutes.
Add water and mix everything. Cover the pot and cook for around 13-15 minutes or until the rice gets cooked.
Once done, switch off the stove. Don't remove the lid for 5 minutes. After that, remove the lid and fluff the rice using a fork. Add chopped spring onion greens and mix.
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Notes
The rice and water ratio may vary depending on the type of rice you are using. Here I have used long-grain basmati rice.
Instead of using vegetable bouillon cubes and water, you can also use vegetable or mushroom stock.
Cut mushrooms into large pieces as they will shrink in size after getting cooked.
More recipe tips and tricks are shared in the post above, please follow them to make this recipe.