The first time I tried making rice with mushrooms was one evening when I craved something quick yet warm, and I was determined to use the new multicooker that had been sitting in my kitchen for about a week, which I had been eyeing with a bit of fear, to be honest. I got started with quite a bit of enthusiasm, although, to be honest, I wasn't convinced it would turn out to be anything special. I added the rice too early, and it stuck to the bottom because I hadn't read anything about timing and settings; I just went with my instinct and, of course, ended up with a strange crust of crispy rice—not bad, but not to my taste either. Luckily, no one got stuck, I mixed it up, and I said it must be how it’s supposed to be. Since then, I've made it so many times that now I could do it blindfolded, and if I'm at it, I might as well make double to have some for the next day because it disappears quickly in our house.
To give you an idea, for two healthy servings (or three if you’re eating it with something else), it takes about 10-15 minutes to prepare everything and another 30-35 minutes in the multicooker, depending on how quickly your device responds to commands. It’s nothing complicated, but it’s the kind of dish that requires a bit of patience at first, after which it almost cooks itself. I believe anyone could manage it, with or without much experience with the machine's buttons. And to be honest, if you don't feel like cleaning three pots and two pans, this recipe is pure gold: you do almost everything in one pot, clean up quickly, and there’s no stress.
I've ended up repeating this mushroom rice so often because it's “something good” with almost anything—meaning you can make it when you're not in the mood for meat or if you’re running low on ingredients in the fridge, plus it goes with any meal, even the next day as leftovers, without losing its flavor. I also feel that rice “fills you up” in a unique way; I don’t know how to say it, but you won’t feel hungry again in an hour. Many people add too many spices and ruin everything—I’ve discovered that if you let the mushrooms do their thing and don’t complicate it with all sorts of mixes, you get the best flavor.
1. Take the multicooker out from the corner and plug it in, or else you’ll forget and wonder why it’s not heating up (don’t laugh, it’s happened to me twice already). Press the sauté function—mine says Fry, but it’s probably the same on all of them. Add about two or three tablespoons of olive oil directly into the pot, just enough to cover the bottom, not more, so the rice doesn’t swim in fat, but also doesn’t burn.
2. Toss a small chopped onion into the oil—there’s no need to chop it nicely, as it will become almost invisible anyway—and let it sauté for a minute or two, stirring to prevent sticking. When it starts to smell pleasant, add the sliced mushrooms. I usually use champignons (the supermarket kind, nothing fancy), and I put in about a bowl full (150-200 g). If you have fresh mushrooms, add them raw, but if you have jarred or canned ones, drain them well and chop them; don’t just throw them in.
3. Stir everything in the multicooker and let them “get to know each other” over medium heat until the mushrooms release their water. This takes about 3-4 minutes. If you see they’re releasing too much water, let them go a little longer; don’t rush this step, or else the rice will end up too watery.
4. Now it’s time to add the water. I put in about 600 ml, which is just under three-quarters of a cup of rice, not more. If you’re using a stickier rice, like risotto or jasmine, you might need a little less water—but that’s something you’ll have to experiment with; each multicooker has its quirks. Add a pinch of salt now, but not all of it, so you can adjust at the end.
5. Close the lid of the multicooker and set it to the “Pilaf” or “Rice” mode—mine says Pilaf, but on some it’s “Rice” or “Grain.” Press start and walk away if you have other things to do.
6. After ten minutes, quickly lift the lid (watch out for steam) and add the rinsed rice. I rinse the rice in a sieve, in two or three waters, to get rid of the white starch that makes the rice sticky. Put everything back in, stir a couple of times, and close the lid again. Be careful not to forget the rice on the kitchen counter; I’ve done that too, and I kept wondering why it was full of water and lacking in texture.
7. Five minutes before the program ends, throw a crushed garlic clove on top (not before, or the aroma will disappear) and a little saffron if you have it, just enough to give color and a subtle fragrance—don’t overdo it, or you’ll confuse everyone; saffron is delicate, but if you put in too much, you ruin everything. Some people use turmeric instead of saffron; that works too, I won’t say no, but it doesn’t have quite the same flavor.
8. Finally, when the multicooker signals that it’s done, toss in some chopped fresh parsley, stir gently with a wooden spoon (don’t use metal, so you don’t scratch the pot), and taste for salt. I usually add a bit more to taste. Let the dish breathe for two minutes with the lid open, then serve it on plates, possibly with a drizzle of raw olive oil on top—it completely changes the texture.
9. Serve while it’s warm, not too hot, as you won’t taste the flavors, but also not cold, as it loses its charm. The next day it firms up a bit, but it can be reheated in the microwave with two tablespoons of water, and sometimes it’s even better.
If you’re not in the mood for rice, or simply want to switch things up, it pairs wonderfully with a splash of chilled white wine (I sometimes use Sauvignon Blanc, it works great), and if you want, you can also serve a simple salad of tomatoes with red onion and vinegar on the side to add some acidity. Honestly, alongside a simple stew or some roasted vegetables, this rice becomes the perfect side dish, but it also works as a main course on its own. If you want to include it in a more complex menu, start with a cream soup and perhaps some Greek yogurt as a sauce; they pair surprisingly well together.
There are all sorts of variations: if you want to change the mushrooms, try oyster mushrooms for a meatier texture, or add a few slices of zucchini at the beginning for an extra freshness. Sometimes I also add a teaspoon of hot pepper paste if I know it’s just for adults, or some frozen peas towards the end for color and texture. If you can’t stand parsley, you can replace it with dill or cilantro, depending on your preference. Some people also sprinkle a bit of grated Parmesan on top when serving, which isn’t bad, but I prefer to let the simple flavor shine through, letting the mushrooms take center stage.
If someone asked me what it pairs best with, I would say it goes well with a simple salad, possibly a handful of greens or even some pickles for contrast. It also works with meat if you want something more substantial—a grilled chicken breast or a piece of fried white fish. For vegetarians, it’s a complete meal, but if you have carnivorous guests, you can serve them any kind of steak alongside.
Frequently asked questions:
1. What type of rice is best?
I prefer long-grain rice because it stays fluffier and doesn’t stick, but round rice works too, even though it becomes creamier. I don’t recommend expanded or sushi rice; it turns out too “gummy.”
2. Can I use frozen mushrooms?
Yes, but make sure to thaw them first so you don’t add too much water all at once and dilute the flavor. If you add them directly frozen, you risk ending up with rice that’s too watery and tasteless.
3. Is saffron necessary?
No. You can skip it entirely or substitute it with turmeric if you just want color. Without it, the dish doesn’t lose much in flavor, just in appearance.
4. How can I make a larger portion?
Simply double everything—the water, rice, mushrooms—but be careful not to exceed the maximum line on the multicooker pot. Adjust the time as well; if you see that not all the water has been absorbed, let it sit for a few more minutes on the keep warm function.
5. Can the recipe be made without a multicooker?
Yes, in a heavy-bottomed pot on the stove over low heat. Follow the same steps, but stir more often to prevent sticking. You might need to adjust the cooking time a bit and watch out for burning on the bottom.
As for nutrition, you don’t need to worry too much. A serving has about 220-250 calories, mostly from rice, but if you use less oil or whole grain rice, the calorie count decreases. Most of the protein comes from mushrooms—not much, but it’s there, about 5 g per serving—and the fats are quite good, just from olive oil, which means healthy fats. There’s no cholesterol, and the fiber content is about 3-4g, depending on the rice you use. It’s a filling dish, but not heavy, and if you add plenty of mushrooms, you get a good dose of vitamins. It’s not super-high-protein, but it’s certainly more balanced than many plain rice options.
If there are leftovers, they keep excellently in the fridge, in a sealed container, for about 2-3 days without any problems. For reheating, I add two tablespoons of water and heat it in the microwave or directly in the multicooker on the reheating function—it revives immediately and doesn’t turn into a rock. If you want to take it to go, keep it in a jar, not a plastic container, and give it a little shake before eating.
Ingredients and their purpose:
Rice – the base, provides substance and fills you up.
Mushrooms – flavor, texture, protein, and a bit of their own juice that gives flavor to the rice.
Onion – sweetness, connects the rice and mushrooms, don’t skip it.
Olive oil – for sautéing, brings healthy fat and rounds out the flavor.
Garlic – strong flavor, but added towards the end so it doesn’t become bitter.
Fresh parsley – freshness, color, and a slightly spicy taste, definitely necessary.
Saffron (or turmeric) – for color and a hint of fragrance.
Salt – just the right amount, don’t overdo it, as some canned mushrooms are already salty.
Water – the liquid for boiling, not too much, not too little.
To give you an idea, for two healthy servings (or three if you’re eating it with something else), it takes about 10-15 minutes to prepare everything and another 30-35 minutes in the multicooker, depending on how quickly your device responds to commands. It’s nothing complicated, but it’s the kind of dish that requires a bit of patience at first, after which it almost cooks itself. I believe anyone could manage it, with or without much experience with the machine's buttons. And to be honest, if you don't feel like cleaning three pots and two pans, this recipe is pure gold: you do almost everything in one pot, clean up quickly, and there’s no stress.
I've ended up repeating this mushroom rice so often because it's “something good” with almost anything—meaning you can make it when you're not in the mood for meat or if you’re running low on ingredients in the fridge, plus it goes with any meal, even the next day as leftovers, without losing its flavor. I also feel that rice “fills you up” in a unique way; I don’t know how to say it, but you won’t feel hungry again in an hour. Many people add too many spices and ruin everything—I’ve discovered that if you let the mushrooms do their thing and don’t complicate it with all sorts of mixes, you get the best flavor.
1. Take the multicooker out from the corner and plug it in, or else you’ll forget and wonder why it’s not heating up (don’t laugh, it’s happened to me twice already). Press the sauté function—mine says Fry, but it’s probably the same on all of them. Add about two or three tablespoons of olive oil directly into the pot, just enough to cover the bottom, not more, so the rice doesn’t swim in fat, but also doesn’t burn.
2. Toss a small chopped onion into the oil—there’s no need to chop it nicely, as it will become almost invisible anyway—and let it sauté for a minute or two, stirring to prevent sticking. When it starts to smell pleasant, add the sliced mushrooms. I usually use champignons (the supermarket kind, nothing fancy), and I put in about a bowl full (150-200 g). If you have fresh mushrooms, add them raw, but if you have jarred or canned ones, drain them well and chop them; don’t just throw them in.
3. Stir everything in the multicooker and let them “get to know each other” over medium heat until the mushrooms release their water. This takes about 3-4 minutes. If you see they’re releasing too much water, let them go a little longer; don’t rush this step, or else the rice will end up too watery.
4. Now it’s time to add the water. I put in about 600 ml, which is just under three-quarters of a cup of rice, not more. If you’re using a stickier rice, like risotto or jasmine, you might need a little less water—but that’s something you’ll have to experiment with; each multicooker has its quirks. Add a pinch of salt now, but not all of it, so you can adjust at the end.
5. Close the lid of the multicooker and set it to the “Pilaf” or “Rice” mode—mine says Pilaf, but on some it’s “Rice” or “Grain.” Press start and walk away if you have other things to do.
6. After ten minutes, quickly lift the lid (watch out for steam) and add the rinsed rice. I rinse the rice in a sieve, in two or three waters, to get rid of the white starch that makes the rice sticky. Put everything back in, stir a couple of times, and close the lid again. Be careful not to forget the rice on the kitchen counter; I’ve done that too, and I kept wondering why it was full of water and lacking in texture.
7. Five minutes before the program ends, throw a crushed garlic clove on top (not before, or the aroma will disappear) and a little saffron if you have it, just enough to give color and a subtle fragrance—don’t overdo it, or you’ll confuse everyone; saffron is delicate, but if you put in too much, you ruin everything. Some people use turmeric instead of saffron; that works too, I won’t say no, but it doesn’t have quite the same flavor.
8. Finally, when the multicooker signals that it’s done, toss in some chopped fresh parsley, stir gently with a wooden spoon (don’t use metal, so you don’t scratch the pot), and taste for salt. I usually add a bit more to taste. Let the dish breathe for two minutes with the lid open, then serve it on plates, possibly with a drizzle of raw olive oil on top—it completely changes the texture.
9. Serve while it’s warm, not too hot, as you won’t taste the flavors, but also not cold, as it loses its charm. The next day it firms up a bit, but it can be reheated in the microwave with two tablespoons of water, and sometimes it’s even better.
If you’re not in the mood for rice, or simply want to switch things up, it pairs wonderfully with a splash of chilled white wine (I sometimes use Sauvignon Blanc, it works great), and if you want, you can also serve a simple salad of tomatoes with red onion and vinegar on the side to add some acidity. Honestly, alongside a simple stew or some roasted vegetables, this rice becomes the perfect side dish, but it also works as a main course on its own. If you want to include it in a more complex menu, start with a cream soup and perhaps some Greek yogurt as a sauce; they pair surprisingly well together.
There are all sorts of variations: if you want to change the mushrooms, try oyster mushrooms for a meatier texture, or add a few slices of zucchini at the beginning for an extra freshness. Sometimes I also add a teaspoon of hot pepper paste if I know it’s just for adults, or some frozen peas towards the end for color and texture. If you can’t stand parsley, you can replace it with dill or cilantro, depending on your preference. Some people also sprinkle a bit of grated Parmesan on top when serving, which isn’t bad, but I prefer to let the simple flavor shine through, letting the mushrooms take center stage.
If someone asked me what it pairs best with, I would say it goes well with a simple salad, possibly a handful of greens or even some pickles for contrast. It also works with meat if you want something more substantial—a grilled chicken breast or a piece of fried white fish. For vegetarians, it’s a complete meal, but if you have carnivorous guests, you can serve them any kind of steak alongside.
Frequently asked questions:
1. What type of rice is best?
I prefer long-grain rice because it stays fluffier and doesn’t stick, but round rice works too, even though it becomes creamier. I don’t recommend expanded or sushi rice; it turns out too “gummy.”
2. Can I use frozen mushrooms?
Yes, but make sure to thaw them first so you don’t add too much water all at once and dilute the flavor. If you add them directly frozen, you risk ending up with rice that’s too watery and tasteless.
3. Is saffron necessary?
No. You can skip it entirely or substitute it with turmeric if you just want color. Without it, the dish doesn’t lose much in flavor, just in appearance.
4. How can I make a larger portion?
Simply double everything—the water, rice, mushrooms—but be careful not to exceed the maximum line on the multicooker pot. Adjust the time as well; if you see that not all the water has been absorbed, let it sit for a few more minutes on the keep warm function.
5. Can the recipe be made without a multicooker?
Yes, in a heavy-bottomed pot on the stove over low heat. Follow the same steps, but stir more often to prevent sticking. You might need to adjust the cooking time a bit and watch out for burning on the bottom.
As for nutrition, you don’t need to worry too much. A serving has about 220-250 calories, mostly from rice, but if you use less oil or whole grain rice, the calorie count decreases. Most of the protein comes from mushrooms—not much, but it’s there, about 5 g per serving—and the fats are quite good, just from olive oil, which means healthy fats. There’s no cholesterol, and the fiber content is about 3-4g, depending on the rice you use. It’s a filling dish, but not heavy, and if you add plenty of mushrooms, you get a good dose of vitamins. It’s not super-high-protein, but it’s certainly more balanced than many plain rice options.
If there are leftovers, they keep excellently in the fridge, in a sealed container, for about 2-3 days without any problems. For reheating, I add two tablespoons of water and heat it in the microwave or directly in the multicooker on the reheating function—it revives immediately and doesn’t turn into a rock. If you want to take it to go, keep it in a jar, not a plastic container, and give it a little shake before eating.
Ingredients and their purpose:
Rice – the base, provides substance and fills you up.
Mushrooms – flavor, texture, protein, and a bit of their own juice that gives flavor to the rice.
Onion – sweetness, connects the rice and mushrooms, don’t skip it.
Olive oil – for sautéing, brings healthy fat and rounds out the flavor.
Garlic – strong flavor, but added towards the end so it doesn’t become bitter.
Fresh parsley – freshness, color, and a slightly spicy taste, definitely necessary.
Saffron (or turmeric) – for color and a hint of fragrance.
Salt – just the right amount, don’t overdo it, as some canned mushrooms are already salty.
Water – the liquid for boiling, not too much, not too little.