Name: One Pot Hearty Mushroom Rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 cup white basmati rice; 4 cups low sodium vegetable broth; 3 cups yellow potatoes, cubed (small); 2 cups cremini mushrooms, thinly sliced; 1 cup carrots, cubed (small); 1 large onion, diced (or 2 small to medium onions); 2 tbsp vegan butter; 2 bay leaves; 1 tbsp granulated garlic; 1 tbsp dried thyme; 1 tsp oregano; ¾ tsp basil; 1 tbsp vegetable "Better than Bouillon" (optional); 1-2 tbsp potato or tapioca starch or flour for thickening; salt and pepper to taste

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HEARTY. EASY. DELICIOUS. That pretty much sums up this One Pot Hearty Mushroom Rice and my mouth is watering just thinking about it. A winter dish by nature, the potatoes and rice are incredibly cozy, comforting, and flavorful. Whether you’re eating by the fire or watching the snowfall, this side is filling enough to be a meal all on its own.

I looooove to make things in one pot. Mostly because I don’t like doing dishes nearly as much as I love cooking. But also because dinners during the week can be hectic with 3 kids, and I love anything that’s simple and easy when there are a million other things going on at the same time. This One Pot Hearty Mushroom Rice checks both of those boxes.

Can I substitute the type of rice?

Absolutely! I’ve used white basmati because that’s what we had in the kitchen. (I’m a big fan of making recipes work with whatever you have in your kitchen.) Brown basmati or wild rice will take longer to cook than white. So you’ll have to adjust your cooking time according to the package of rice you’re using. You’ll also need 6-8 cups of broth instead of the 4 cups the original recipe calls for.

If you’re substituting the white rice for brown rice, add 2 cups more broth and add 20-30 minutes to the cooking time. (Check the rice after 20 mins, give it a taste, and cook longer if needed.)

If you’re using wild rice as a sub-in, try soaking it overnight first. If you don’t have time for that, don’t sweat it. Just leave yourself lots of extra time for it to cook. Add 20-45 minutes to your cook time. (Check the rice after 20 mins, do the same as above where you give it a taste and cook longer if needed.) Oh, and add 2-4 cups more broth, too.

Let’s talk mushrooms

I’ve used cremini, AKA baby bellas. I just love their rich, yet not overpowering flavor. And they’re readily available at every grocery store in my area, for a reasonable price. White mushrooms will totally work. The flavor will be milder, but still delicious. To add flavor, add a splash of Tamari Sauce to the mushrooms once they’re cooked. Let them soak in the flavor with the heat off, before continuing with the recipe.

If you want to see the Nutritional Information for mushrooms, see here.

Potato substitutions? Well, sweet potatoes would be delicious! I haven’t tried this particular sub-in, but I think I will next time because that sounds just AH-mazing. If you try this sub-in before I get around to it, let me know in the comments and show me how it went!

This One Pot Hearty Mushroom Rice is…

Well… HEARTY!
Flavorful
Comforting
Delicious
Easy

Want more vegan deliciousness? Try these!

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One Pot Hearty Mushroom Rice

This hearty mushroom and vegetable rice is filling on its own or as a delicious winter side dish. A lot of the cooking is done with the lid on, so you're free to focus on the main course or relax until dinner is served!

Prep Time20

Cook Time30

Total Time50

Course: dinner, Lunch, Main Course, Side Dish

Cuisine: American, Gluten Free, North American, Vegan, Vegetarian

Keyword: flavored rice, hearty, mushroom rice, one pot, rice, vegan rice, vegetable rice

Servings: 8 people

Equipment

large pot with mixing spoon
Kitchen knife and cutting board
Measuring cups and spoons
vegetable peeler or scrubber

Ingredients

1 cup white basmati rice
4 cups low sodium vegetable broth
3 cups yellow potatoes, cubed (small)
2 cups cremini mushrooms, thinly sliced
1 cup carrots, cubed (small)
1 large onion, diced or 2 small to medium onions
2 tbsp vegan butter
2 bay leaves
1 tbsp granulated garlic
1 tbsp dried thyme
1 tsp oregano
¾ tsp basil
1 tbsp vegetable "Better than Bouillon" optional
1-2 tbsp potato or tapioca starch or flour for thickening
salt and pepper to taste

Instructions

In a large soup pot melt vegan butter on medium heat
Add diced onions and sauté until translucent
Add mushrooms and cook until mushrooms are browned and "crispy" on the edges
Add carrots, potatoes, bay leaves, thyme, oregano, basil, garlic and 1 tsp sea salt to begin
Stir to combine and let cook while you prepare the broth
Whisk the potato starch and bouillon (if using) into the broth
Pour broth mixture over vegetable and bring pot to a boil
Once boiling, stir to make sure nothing is stuck to the bottom and reduce heat to low
Put a lid on the pot and leave it to cook for 30 minutes on low heat
After 30 minutes check the tenderness of the rice and potatoes, if tender, season with additional salt and pepper to taste and it's ready to serve.
If rice and potatoes are not yet tender, replace the lid and cook and additional 5 minutes. Again, once rice is ready, season with salt and pepper to taste and serve.
Enjoy!