Name: One-Pot Budget Mushroom Rice Recipe
Prep time: 8 min
Cook time: 20 min
Total time: 33 min
Yield: 4
Cuisine: Plant-Based Comfort Food
Ingredients: 1½ cups (300 g) long-grain white rice, rinsed; 250–300 g (9–10 oz) mushrooms, sliced; 1 medium onion, finely chopped; 3 garlic cloves, minced; 2½ cups (600 ml) vegetable broth (or water + bouillon); 2 tablespoons neutral oil; 1 bay leaf (optional); ½ teaspoon dried thyme or Italian seasoning (optional); Salt and black pepper to taste; Optional: chopped fresh parsley or green onions for garnish

This One-Pot Budget Mushroom Rice is a simple, comforting vegetarian dish that cooks fluffy rice together with savory mushrooms, onion, and garlic in one single pan. Using inexpensive pantry basics, it delivers rich umami flavor and a satisfying meal in under 30 minutes—ideal for busy weeknights, tight budgets, or when you want maximum taste with minimum effort and cleanup.

Why You’ll Love This Recipe

You’ll keep coming back to this one-pot wonder because it proves you don’t need fancy ingredients or multiple pans to create something truly delicious. Mushrooms bring deep, meaty flavor and texture that makes the dish feel hearty without any meat, while the rice soaks up all the savory goodness for every bite.

It’s incredibly budget-friendly (mushrooms and rice are among the cheapest staples), naturally vegan, gluten-free, and filling thanks to the combo of carbs and fiber. Cleanup is a breeze—just one pot!—and it’s forgiving if you’re short on time or ingredients.

Perfect as a main with a side salad, a side for grilled veggies or protein, or even reheated for lunch. Once you try it, it becomes that reliable “what’s for dinner?” answer that always satisfies.

Yield: 4 servings

One-Pot Budget Mushroom Rice Recipe

Easy one-pot savory mushroom rice, budget-friendly and full of flavor.

Prep Time 8 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 33 minutes

Ingredients

1½ cups (300 g) long-grain white rice, rinsed
250–300 g (9–10 oz) mushrooms, sliced
1 medium onion, finely chopped
3 garlic cloves, minced
2½ cups (600 ml) vegetable broth (or water + bouillon)
2 tablespoons neutral oil
1 bay leaf (optional)
½ teaspoon dried thyme or Italian seasoning (optional)
Salt and black pepper to taste
Optional: chopped fresh parsley or green onions for garnish

Instructions

Hey there, let’s make the easiest, tastiest mushroom rice ever—all in one pot, minimal washing up!
Start by rinsing your rice under cold water until the water runs mostly clear—this washes away extra starch so your rice stays fluffy, not sticky. Drain well and set aside.
Heat the 2 tablespoons of oil in a medium-large pot (with a good lid) over medium-high heat until shimmering.
Add the sliced mushrooms in a single layer (don’t crowd—if needed, do half first). Let them sit undisturbed for 3–4 minutes until golden brown on the bottom—patience here gives incredible flavor!
Stir the mushrooms, then add the chopped onion and minced garlic. Cook 3–4 minutes more until the onion softens and everything smells amazing.
Season with a good pinch of salt, black pepper, and the optional bay leaf or thyme. Stir in the rinsed rice and toast it for 1–2 minutes, coating every grain in the mushroomy oil.
Pour in the vegetable broth slowly (it may sizzle—that’s good!). Give everything one big stir to combine, making sure no rice is stuck to the bottom.
Bring to a gentle boil, then immediately reduce heat to the lowest setting, cover tightly with the lid, and simmer undisturbed for 15 minutes.
After 15 minutes, turn off the heat but keep the lid on—let the rice rest for 5–10 minutes. This finishing steam makes it perfectly tender and fluffy.
Remove the lid, fluff the rice gently with a fork, taste and adjust salt/pepper if needed. Garnish with chopped parsley or green onions if you like, then serve hot and enjoy your cozy, budget-friendly masterpiece!

Notes

Naturally vegan and gluten-free (check broth label). The key to great flavor is well-browned mushrooms and proper rice rinsing. Use whatever mushrooms are cheapest that week—flavor stays excellent. Wonderful as a standalone meal or base for toppings.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 212Total Fat 8gSaturated Fat 1gUnsaturated Fat 7gSodium 479mgCarbohydrates 32gFiber 1gSugar 2gProtein 3g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Rinse the rice until the water runs clear to remove excess starch and prevent gummy texture.
Brown the mushrooms really well before adding rice—this step is non-negotiable for maximum flavor.
Use a pot with a tight-fitting lid to trap steam and cook the rice evenly.
Don’t lift the lid while it simmers; it releases steam and can make the rice soggy.
If your broth is salty, reduce added salt; taste at the end and adjust.
For extra fluffiness, let the rice rest covered for 5–10 minutes after cooking.
Slice mushrooms evenly so they cook at the same rate.

Ingredients Notes

Rice — Long-grain white rice (basmati or jasmine) works best for fluffy separate grains and great aroma; it’s cheap and widely available. Short-grain or medium-grain will be stickier but still tasty.
Mushrooms — Button, cremini, or white mushrooms are the most affordable and deliver excellent umami and meaty bite when browned.
Onion & garlic — These aromatic basics add essential depth and sweetness for almost no cost.
Broth — Vegetable broth gives the best flavor (use low-sodium to control salt); water + extra seasoning or a bouillon cube is a fine budget substitute.
Oil — Neutral oil (vegetable, canola) for high-heat browning without strong flavor.
Seasonings — Simple salt, pepper, and optional bay leaf or thyme keep costs low while boosting taste.

Variations and Substitutions

Add veggies: Stir in frozen peas, diced carrots, bell peppers, or spinach in the last 5 minutes.
Protein boost: Mix in canned chickpeas, tofu cubes, leftover shredded chicken, or a fried egg on top.
Spicy kick: Add chili flakes, cayenne, or chopped fresh chili with the garlic.
Herby version: Finish with fresh parsley, cilantro, dill, or green onions.
Cheesy twist: Stir in grated parmesan, cheddar, or nutritional yeast at the end.
Coconut style: Use coconut milk instead of half the broth for creamy richness.
Indian-inspired: Add cumin seeds, turmeric, garam masala, and a cinnamon stick.
Mushroom variety: Mix in cheaper dried mushrooms (reconstituted) for even deeper flavor.
Gluten-free soy: Add a splash of tamari or soy sauce for extra umami.

Storage Options

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a pan with a splash of water or broth over medium heat, stirring until warmed through (microwaving works too but may dry it slightly). Freezes well—portion into freezer bags or containers for up to 2 months. Thaw overnight in the fridge before reheating.