I’m all about keeping side dishes really easy, but that doesn’t mean you need to stick to plain white rice. Adding a ton of flavor to rice is really simple and can take your meal to the next level. This simple mushroom rice combines earthy mushrooms, savory garlic, rich butter, and flavorful vegetable broth for a simple yet flavorful side dish. So if you find yourself buying boxed flavored rice mixes, you’ve got to try it from scratch at least once. I promise it’s just as easy! :)

What Kind of Mushrooms to Use

You can use just about any type of mushrooms for this rice, which means you can be flexible based on your budget. I used baby Bella mushrooms today because I was able to get them for a good price and they produce a nice deep brown color when sautéed.

What Type of Rice to Use

You can use any type of long-grain white rice. Plain white rice is great, but if you happen to have something a little more aromatic like basmati or jasmine rice, that would be even more next level. You could even turn this into a risotto by using short-grain rice, like arborio rice, but you might need more broth and you’ll need to add it incrementally while stirring.

What Type of Broth to Use

This mushroom rice will only be as flavorful as the broth you use, so make sure to use a quality broth with vibrant flavors. I used vegetable broth, but you could double down on the mushroom flavor and use a mushroom broth, if you prefer. You can use chicken broth or beef broth, if that’s what you have, just keeping in mind that it will change the flavor and potentially the color of the finished dish.

What Else Can I Add?

What to Serve with Mushroom Rice

Mushroom rice would make a great side to something classic like Homemade Meatloaf, Baked Chicken Drumsticks, or Herb Roasted Pork Tenderloin. Add some Roasted Broccoli or a Simple Side Salad as a second side dish and you have an easy, well-rounded meal!

How to Make Mushroom Rice – Step by Step Photos

Slice 8oz. of mushrooms and mince two cloves of garlic.

Add the mushrooms and garlic to a deep skillet along with ¼ tsp dried thyme, ¼ tsp freshly cracked pepper, ⅛ tsp salt, and one tablespoon of butter.

Sauté the mushrooms and garlic over medium heat until the mushrooms have released all their water and the water has evaporated off the bottom of the pan.

Add one cup long-grain white rice and 2 tablespoons of butter to the pan. Sauté the rice in the butter for about two minutes more.

Add 1.5 cups vegetable broth to the pan. Stir to dissolve any browned bits off the bottom of the pan.

Place a lid on the pan, turn the heat up to medium-high, and allow the broth come up to a boil. Once it reaches a full boil, turn the heat down to low, or just above low, so the rice remains simmering. Let the rice simmer for 15 minutes, with the lid in place and without stirring. After 15 minutes, remove it from the heat and let it rest (again without stirring and without removing the lid) for an additional 5 minutes.

Once the rice is cooked and has rested off the heat for five minutes, remove the lid and fluff it with a fork. Taste and add salt or pepper if desired.

Top with chopped fresh parsley to garnish, if desired!

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