One-Pot Lemon-Dill Mushroom and Rice
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 general-inspired one pot (vegetarian) ready in about 35 minutes pairs long-grain white rice, vegetable broth, 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 "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
- 2 cups vegetable broth
- 1 tbsp olive oil
- 1 medium, diced onion
- 3 cloves, minced garlic
- 8 oz, sliced cremini mushrooms
- 1/4 cup, chopped fresh dill
- 1, zested and juiced lemon
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- 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.
- 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.
- 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.
- Step 4: Remove from heat, stir in 1/4 cup chopped fresh dill, and let sit covered for 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Lemon-Dill Mushroom and 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 Lemon-Dill Mushroom and 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 Lemon-Dill Mushroom and 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 Lemon-Dill Mushroom and 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 Lemon-Dill Mushroom and 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
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
