Mushroom Rice



Serving size

about 1 1/2 cups
60 Minutes

This recipe can be multiplied or divided by 2 and makes good leftovers.

Mushroom Rice


2 tsp. Olive oil
1 small White onions (finely diced)
8 Ounce Mushrooms, white, raw (diced)
1 cup Brown rice
1/2 tsp. Salt
1 to taste Black pepper
1 Tbsp. Worcestershire sauce
1 Tbsp Dijon mustard
1/8 tsp., ground Dried tarragon
4 1/2 cup Water


Place a large skillet over medium high heat.

Add the oil and when it is hot add the onion.

Cook for about 5 minutes. Stir frequently.

Add the mushrooms and cook for about 5 minutes. Stir frequently.

Add the brown rice, salt, pepper, Worcestershire sauce, mustard, tarragon and water.

Reduce the heat until the rice is simmering and cook for about 40 minutes until the rice is tender.


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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Lea & Perrins Worcestershire sauce, as sold in the United States, is gluten-free.


This is NOT a low sodium recipe.

Recipe Notes

This recipe is based on Rice-A-Roni Mushroom Rice. Those products not only taste terrible but are terrible for you. It is great served with a grilled chicken breast or lean pork chop.

The argument is always that products like Rice-A-Roni are easier, cheaper, and take less time than making your own. As with our analysis of Hamburger Helper, this is simply not true. This takes about the same amount of time, tastes better, is cheaper, and much better for you, with fewer calories, less salt, more fiber, and much more flavor.

"Talk doesn't cook rice."

Chinese Proverb