Herbed Mushroom Rice with Parsley
Herbed Mushroom Rice with Parsley is a fragrant, one-pot side dish with tender rice, sautéed mushrooms, and fresh herbs for cozy weeknight dinners.
If you love earthy, savory flavors, this Herbed Mushroom Rice with Parsley is about to become your go-to side. Fluffy long-grain rice simmers in mushroom-infused broth, soaking up every bit of flavor from caramelized onions, garlic, and tender mushrooms.
It’s the kind of dish that feels special but uses simple pantry staples. Everything cooks in one pot, making it perfect for busy evenings when you want something satisfying without a lot of fuss or dishes.
Serve it alongside roasted chicken, pan-seared pork chops, or a juicy steak, or let it shine next to a crisp salad for a lighter meal. This recipe makes about six servings, so it’s just right for family dinners or storing leftovers for later in the week.
Herbed Mushroom Rice with Parsley Ingredients
Butter or olive oil – Adds richness and helps soften the onions, garlic, and mushrooms while creating a flavorful base for the rice.
Onion – Finely chopped onion brings sweetness and depth as it cooks down and caramelizes slightly in the pan.
Garlic – Fresh minced garlic infuses the rice with warm, savory aroma that pairs perfectly with mushrooms and herbs.
Fresh mushrooms – Sliced white button or cremini mushrooms give the rice a meaty bite and deep, earthy flavor.
Long-grain white rice – Rinsed to remove excess starch so the finished Herbed Mushroom Rice with Parsley stays fluffy, not sticky.
Chicken or vegetable broth – Low-sodium broth lets you control the salt while giving the rice a rich, savory backbone.
Salt and black pepper – Simple seasonings that bring all the flavors together; adjust to taste once the rice is cooked.
Dried thyme – Optional, but a small pinch adds a gentle, herby note that complements the mushrooms beautifully.
Fresh parsley – Stirred in or sprinkled on top at the end for bright color and a fresh, clean finish.
Step-by-Step Herbed Mushroom Rice with Parsley
STEP 1: Warm the butter or olive oil in a medium saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, just starting to turn golden around the edges.
STEP 2: Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Keep it moving so it doesn’t brown or burn, which can make the rice taste bitter.
STEP 3: Add the sliced mushrooms to the pan. Cook for 5–6 minutes, stirring now and then, until they release their moisture and begin to brown. You want most of the liquid to evaporate so the flavor concentrates.
STEP 4: Tip in the rinsed and drained long-grain rice. Stir well to coat each grain in the buttery mushroom mixture. Toast the rice for 1–2 minutes, letting it absorb flavor and become slightly glossy.
STEP 5: Pour in the broth and sprinkle in the salt, black pepper, and dried thyme if you’re using it. Give everything a good stir, making sure no rice is stuck to the bottom of the pan.
STEP 6: Bring the mixture up to a gentle boil, then immediately reduce the heat to low. Cover the saucepan with a tight-fitting lid and let the Herbed Mushroom Rice with Parsley simmer undisturbed for 15–18 minutes, until the liquid is absorbed and the rice is tender.
STEP 7: Remove the pan from the heat and keep it covered for about 5 minutes to rest. Then fluff the rice gently with a fork, fold in the fresh chopped parsley, taste, and adjust seasoning before serving.
Can I use brown rice instead of white?
Yes, you can use brown rice for Herbed Mushroom Rice with Parsley, but you’ll need extra broth and a longer cooking time. Plan for roughly 15–20 more minutes and check the texture as it simmers.
How do I stop the rice from turning mushy?
Rinse the rice until the water runs mostly clear, then drain well. Avoid stirring while it simmers, keep the lid on, and measure the broth carefully so the grains stay separate and fluffy.
Can I make this mushroom rice ahead of time?
Yes, Herbed Mushroom Rice with Parsley reheats nicely. Cook as directed, cool quickly, and refrigerate. When reheating, add a splash of broth or water to loosen it up and warm gently.
What mushrooms work best in this dish?
White button and cremini mushrooms are perfect for this Herbed Mushroom Rice with Parsley because they’re easy to find, affordable, and hold their texture. You can mix in a few sliced baby bellas for deeper flavor.
Is this herbed mushroom rice vegetarian?
If you use vegetable broth instead of chicken broth, Herbed Mushroom Rice with Parsley is completely vegetarian. Just double-check your broth label to make sure it doesn’t contain any hidden animal products.
Helpful Tips
- Sauté the mushrooms long enough
Letting the mushrooms brown instead of just steam gives Herbed Mushroom Rice with Parsley a richer, deeper flavor, so don’t rush this step. - Keep the lid closed while cooking
Lifting the lid releases steam and can throw off the liquid ratio, leading to undercooked or uneven rice. - Adjust herbs at the end
Fresh parsley and even a pinch more thyme can be added right before serving so the herby flavor tastes bright, not dull.
Serving Ideas for Herbed Mushroom Rice with Parsley
Herbed Mushroom Rice with Parsley is wonderful next to roasted or grilled chicken. Think simple salt-and-pepper roasted thighs or a lemony baked chicken to soak up the flavorful rice.
It also pairs beautifully with pan-seared pork chops or a juicy steak. The mushrooms echo the savory, meaty flavors and turn your plate into a cozy, restaurant-style dinner.
For a lighter option, serve it with a big green salad or roasted vegetables like broccoli, green beans, or carrots. The rice adds comfort and substance while the veggies keep the meal fresh and colorful.
How to Store & Reheat
Leftover Herbed Mushroom Rice with Parsley should cool slightly before storing. Transfer it to an airtight container and refrigerate for up to 3–4 days. Don’t leave it sitting at room temperature for too long.
For longer storage, you can freeze the rice. Portion it into freezer-safe bags or containers, flatten for quick thawing, and freeze for up to 2 months. Label with the date so you don’t forget it.
To reheat, add a splash of broth or water to loosen the grains. Warm gently in a covered saucepan over low heat, stirring occasionally, or microwave in short bursts, fluffing with a fork until hot and steamy.
Herbed Mushroom Rice with Parsley
Ingredients
- 1 cup 200 g long-grain white rice, rinsed and drained thoroughly
- 2 tablespoons unsalted butter or extra virgin olive oil
- 3 garlic cloves finely minced
- 8 ounces 225 g fresh cremini or white button mushrooms, sliced evenly
- 1 medium yellow onion finely diced
- 2 cups 480 ml reduced-sodium chicken broth or vegetable stock
- ¼ teaspoon dried thyme optional
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon fine sea salt or to preference
- 2 tablespoons flat-leaf parsley finely chopped, for garnish
Instructions
- Warm the butter or oil in a medium-sized saucepan set over medium heat. Once heated, incorporate the diced onion and sauté for 3 to 4 minutes, stirring occasionally, until softened and translucent.
- Introduce the minced garlic and cook for an additional 30 seconds, just until its aroma becomes noticeable.
- Add the sliced mushrooms to the pan. Cook for 5 to 6 minutes, stirring occasionally, until the mushrooms have released their moisture and develop a golden hue.
- Stir in the drained rice and let it toast for 1 to 2 minutes, allowing it to absorb the aromatic base and begin to lightly cook.
- Pour in the broth or stock. Season with salt, black pepper, and thyme if using. Stir to combine, then raise the heat just enough to bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low and cover the saucepan with a tight-fitting lid. Simmer undisturbed for 15 to 18 minutes, until the rice is tender and the liquid has been fully absorbed.
- Remove from heat and let the rice rest, still covered, for 5 minutes to steam. Fluff the grains gently with a fork and finish by sprinkling with the chopped parsley.