Mushroom Garlic Rice

Mushroom Garlic Rice


509 people made this

A lovely alternative to plain rice, this rice is jazzed up with garlic, spring onion and mushrooms and is cooked in chicken stock.

Jen Levin

Serves: 4 

  • 30g butter
  • 6 mushrooms, coarsely chopped
  • 1 clove garlic, crushed
  • 1 spring onion, finely chopped
  • 2 cups chicken stock
  • 1 cup white rice
  • small handful chopped fresh parsley
  • salt and freshly ground black pepper to taste

Preparation:5min  ›  Cook:25min  ›  Ready in:30min 

  1. Melt butter in a saucepan over medium heat. Add mushrooms, garlic and spring onion and cook until mushrooms are soft and liquid has evaporated. Stir in chicken stock and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 20 minutes.

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Reviews (6)


Something else. This is really, really good. But I have one suggestion that will improve it a great deal. I never cook white rice, so I can't speak knowledgeably about it. But, if you use BROWN rice, try soaking the rice in water for about 20 minutes before cooking (be sure to drain it), then cook the rice in plain water with just a little oil or butter and NO salt (or chicken stock with NO SALT CONTENT). The rice will cook faster and turn out MUCH softer and plumper with presoaking and without the salt. To get that chicken stock flavour, you can add chicken bouillon after the rice is cooked. Brown rice cooked in a salty liquid just doesn't ever get really done. - 29 Sep 2008


This is a yummy recipe.. turns out great everytime... i use my rice cooker to cook this and i find that the stock - rice ratio should be 1:1, especially if using white rice (i use basmati). I have cooked this several times when i have had unexpected guests and it turns out great... - 29 Sep 2008


This rice was really good - I served it for company and it was real easy to make and much better than plain rice. If you use long-grain rice, it is only 1 cup rice to 2 cups stock. - 29 Sep 2008

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