One-Pot Lemon-Dill Mushroom and Rice

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A comforting one-pot meal featuring earthy mushrooms simmered in a light lemon broth with fluffy rice, finished with fresh dill for bright herbal notes. This one-pot recipe (vegetarian), ready in about 35 minutes, pairs long-grain white rice, vegetable broth, and olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Ingredients

• 1 cup long-grain white rice
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 1/4 cup fresh dill, chopped
• 1 lemon, zested and juiced
• 1/2 tsp salt
• 1/4 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a medium pot over medium heat. Add 1 medium diced onion and cook for 5 minutes until softened, stirring occasionally.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant, then stir in 8 oz sliced cremini mushrooms. Cook for 7 minutes until mushrooms release liquid and edges brown slightly.
3. Step 3: Add 1 cup long-grain white rice, 2 cups vegetable broth, 1/2 tsp salt, 1/4 tsp black pepper, and zest and juice of 1 lemon. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid absorbed.
4. Step 4: Remove from heat, stir in 1/4 cup chopped fresh dill, and let sit covered for 5 minutes before serving.