Garlic Ranch One Pot Mushroom Rice Recipe | Easy Comfort Food Side Dish
Make this garlic ranch one pot mushroom rice for a quick and flavorful dish. Tender rice, earthy mushrooms, and creamy garlic ranch seasoning come together in one pot — perfect as a comforting side or hearty main course.
Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups & spoons
- Cutting board & knife
- Ladle for serving
Ingredients
- 1 ½ cups basmati, jasmine, or long-grain rice
- 2 cups mushrooms (cremini, button, or shiitake), sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups vegetable or chicken broth
- 2 tbsp olive oil or butter
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp thyme or parsley (fresh or dried)
- Optional: ½ cup peas, spinach, or carrots
- Garnish: fresh parsley or Parmesan cheese
Instructions
- Prep: Wash and chop mushrooms, onion, and garlic.
- Sauté: Heat oil or butter in a large pot. Add mushrooms, onion, and garlic. Cook until mushrooms are golden and aromatics fragrant (5–7 minutes).
- Add rice: Stir in rice and toast lightly for 2–3 minutes to enhance flavor.
- Pour broth: Add broth, salt, pepper, and herbs. Stir well and bring to a boil.
- Simmer: Reduce heat to low, cover tightly, and cook for 15–18 minutes until rice is tender and liquid absorbed.
- Rest: Remove from heat and let sit, covered, for 5 minutes.
- Serve: Fluff with a fork. Garnish with parsley or Parmesan.
- Pro Tip: Don’t lift the lid while cooking—the steam ensures fluffy rice.
Notes
- Rice choice: Basmati for fragrance, jasmine for floral notes, long-grain for classic fluffiness.
- Broth tip: Always use broth instead of water for richer flavor.
- Mushroom caramelization: Sauté until golden to deepen flavor.
- Variations: Add cream for a creamy version, soy sauce for Asian flair, or feta and olives for Mediterranean style.
- Make-ahead: Store in fridge up to 4 days; freeze portions up to 1 month.
- Reheating: Skillet with splash of broth restores texture; microwave for quick portions.