Creamy One Pot Mushroom & Herb Rice
A simple yet luxurious rice dish made in one pot with earthy mushrooms, fragrant thyme, and a touch of cream. Finished with fresh parsley, it’s a versatile side that pairs beautifully with chicken, fish, or roasted vegetables.
Equipment
- Medium pot with lid
- Wooden spoon or spatula
- Fork (for fluffing rice)
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 3 garlic cloves, thinly sliced
- 10 ounces mushrooms, sliced
- 1 teaspoon dried thyme
- 1 cup short-grain rice, rinsed and drained
- 2 cups vegetable stock
- 2 tablespoons butter
- ¼ cup heavy cream
- ½ cup chopped parsley
- Sea salt and freshly ground black pepper, to taste
Instructions
- Sauté Aromatics & MushroomsHeat olive oil in a medium pot over medium heat. Add onion, garlic, and mushrooms. Season lightly with salt and pepper. Cook 5–6 minutes, stirring occasionally, until mushrooms are browned.
- Toast the RiceStir in thyme and rice. Cook 1–2 minutes until the thyme is fragrant and the rice is lightly coated.
- Cook the RicePour in vegetable stock and bring to a boil. Immediately reduce heat to medium-low, cover with a lid, and simmer for 10 minutes. Remove from heat and let rest, covered, for 5 minutes.
- Finish with CreaminessFluff rice gently with a fork. Stir in butter, cream, and parsley until well combined. Taste and adjust seasoning with salt and pepper as needed.
- ServeServe hot as a rich side dish or enjoy on its own for a cozy vegetarian meal.
Notes
Pro Tips & Variations
- Rice choice: Use arborio for extra creaminess or basmati for a lighter texture.
- Make it vegan: Swap butter and cream with olive oil and coconut milk.
- Boost flavor: Add a splash of white wine before the stock for depth.
- Make it a meal: Stir in shredded rotisserie chicken or white beans for added protein.
- Extra herbs: Try fresh thyme, rosemary, or tarragon instead of dried thyme.