One-Pot Garlic Butter Mushroom Rice

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A simple, comforting one-pot rice dish infused with garlic and sautéed mushrooms, perfect for an easy weeknight dinner. This one-pot recipe (vegetarian), ready in about 35 minutes, pairs long grain white rice, cremini mushrooms, and unsalted butter for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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.

Prep: 10 min Cook: 25 min Serves 4 International cuisine 260 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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