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Mushroom rice garnished with chopped spring onion served on a black wok

Mushroom rice recipe

This Mushroom rice recipe is of a one-pot rice dish that gets ready in under 30 minutes. Made with a handful of basic ingredients it's vegan & gluten-free.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 people
Calories 449kcal


  • 1 cup uncooked rice
  • 2.5 cups button mushrooms sliced
  • 7 cloves garlic finely chopped
  • 3 stalks spring onion keep the white and green part separated
  • 1 cube vegetable bouillon
  • 1 tbsp olive oil
  • 0.5 teaspoon freshly ground pepper adjust as per taste
  • Salt as per taste
  • 2.5 cups water adjust the quantity as required


  • Heat oil in a pan. Add chopped garlic and saute until the raw smell goes away.
  • Add the white portion of spring onion and saute for a few seconds before adding the mushrooms. Cook the mushrooms till their water gets evaporated.
  • Next, add the crumbled vegetable bouillon cube, salt, and pepper. Mix and add the rice. Saute the rice for about a minute and then add water. Cover the pot and cook for around 12-15 minutes or until the rice gets cooked.
  • Once done, switch off the gas and don't remove the lid for the next 5 minutes. After that, remove the lid, fluff rice using a fork. Add chopped spring onion green and mix. Serve hot.


Calories: 449kcal | Carbohydrates: 83g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Sodium: 32mg | Potassium: 580mg | Fiber: 3g | Sugar: 3g | Vitamin A: 179IU | Vitamin C: 9mg | Calcium: 67mg | Iron: 2mg