One-Pot Garlic Butter Mushroom Rice
A simple, comforting one-pot rice dish infused with garlic and sautéed mushrooms, perfect for an easy weeknight dinner. This international-inspired one pot (vegetarian) ready in about 35 minutes pairs long grain white rice, cremini mushrooms, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup long grain white rice
- 8 oz, sliced cremini mushrooms
- 3 tbsp unsalted butter
- 4, minced garlic cloves
- 2 cups chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp, chopped fresh parsley
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Melt 3 tbsp unsalted butter in a large skillet over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant, stirring constantly to avoid burning.
- Step 2: Add 8 oz sliced cremini mushrooms to the skillet and cook for 5 minutes, stirring occasionally, until the mushrooms are softened and starting to brown.
- Step 3: Stir in 1 cup long grain white rice, coating the grains in the butter and mushroom mixture for 2 minutes until slightly toasted.
- Step 4: Pour in 2 cups chicken broth and season with 1 tsp salt and 1/2 tsp black pepper. Increase heat to high and bring the liquid to a boil.
- Step 5: Once boiling, reduce heat to low, cover the skillet tightly, and simmer for 18 minutes until the rice is tender and the liquid is absorbed.
- Step 6: Remove from heat and let it rest covered for 5 minutes. Fluff the rice with a fork and stir in 2 tbsp chopped fresh parsley before serving.
Frequently asked questions
How long does One-Pot Garlic Butter Mushroom Rice take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Garlic Butter Mushroom Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long grain white rice from drying out.
Can I substitute ingredients in One-Pot Garlic Butter Mushroom Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Garlic Butter Mushroom Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pot Garlic Butter Mushroom Rice vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Loved it! Made it for my family and they asked for seconds.
- ★★★★☆
The garlic butter sauce was divine—my husband even ate his veggies!
- ★★★★☆
Perfect weeknight meal, though the rice took a bit longer than the recipe said.
