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Mushroom rice in a black serving bowl with a plate of chapatis and dish of speedy gunpowder chicken in the background.

Mushroom Rice

By: Deborah
Easy mushroom rice packed with savoury flavour and fluffy grains. A simple side dish perfect with chicken, fish, curries or vegetarian meals.
PREP: 15 minutes
COOK: 10 minutes
TOTAL: 25 minutes
Servings: 6 people
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Equipment

Ingredients

  • 1 tbsp ghee or vegetable oil (see Notes)
  • 1 tsp cumin seeds
  • 6 chestnut mushrooms (approx. 125g) finely sliced
  • 1 pepper (any colour) deseeded and finely diced
  • 550 g (19.4 oz) cold cooked (200g uncooked) white basmati or pilau rice (see Notes)
  • a pinch of ground turmeric
  • salt
  • 3 chives finely chopped

Instructions

  • Heat the ghee/oil in a wok or large frying pan over a high heat.
  • When the fat is very hot (see Notes), throw in the cumin seeds followed immediately by the sliced mushrooms. Stir quickly to coat the mushroom slices with the cumin seeds and then add the diced pepper.  Continue stirring briskly while you add the cold rice.
  • Stir the rice in the pan continuously and quickly for 3 minutes coating the rice with the oil.  Add a pinch of turmeric and stir until it’s evenly combined.
  • The rice needs to be piping hot before serving - this is done to ensure any bacteria on the rice is killed but also because it tastes much better very hot!
  • Season with salt, to taste, and garnish with the chopped chives. Enjoy with your favourite Indian mains.

Notes

  • To get this mushroom rice recipe right, you’ve got to start with cold white basmati or pilau rice. If the rice is hot it will stick to the pan when cooking and may become mushy.
  • It is also very important to ensure your ghee or oil is piping hot before adding the ingredients. If the ghee (or oil) is not hot enough, the rice will stick, and you will lose all those perfect grains.
  • Optional variations:
    • Garlic mushroom rice - add crushed garlic at step 2.
    • Spinach mushroom rice - add some baby spinach at the same time as you add the cold rice.
    • Spicy mushroom rice - add some curry powder at step 2.
    • Wild mushroom rice - use a selection of wild mushrooms instead of only chestnut mushrooms.
  • This mushroom rice recipe is easily adapted if you’re cooking for less or more people.

 

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Nutrition

Calories: 149kcal | Carbohydrates: 28g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 3mg | Potassium: 168mg | Fiber: 1g | Sugar: 1g | Vitamin A: 99IU | Vitamin C: 16mg | Calcium: 18mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS easy mushroom recipes, easy rice side dish, mushroom rice, mushroom rice recipe, one pan rice dishes, rice recipes UK, savoury rice recipe, The Curry Guy, vegetarian side dishes
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