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, 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

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.