Madre’s Mushroom Rice

Kelsey Crist

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5 from 6 votes
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Madre’s Mushroom Rice is one of those recipes that brings everyone to the table with a smile. It’s savory, buttery, and loaded with cozy flavors and textures—soft rice, tender mushrooms, a little crunch from almonds… what’s not to love? This dish shows up at just about every one of our family gatherings, and it’s always the first to disappear.

Casserole dish with baked Mushroom Rice with sliced mushrooms, cut celery, slivered almonds and sliced green onion.

5 Star Reviews ⭐️⭐️⭐️⭐️⭐️

“Unbelievable! I don’t think I can go back to having just regular rice again. Absolutely loved it!” – Stephanie

“Perfect served with our salmon. We loved the crunch of the almonds!” – Kara

Madre’s Legacy

Madre’s Mushroom Rice is one of my favorite side dishes. It is rich and savory with a little bit of crunch from the almonds. This recipe comes from my husband’s grandma Carol (lovingly called Madre by some folks in the family). She passed away last year and I love being able to make her recipes for my family as a way of remembering her. She loved to bring people together and she knew that good food was one of the best ways to do that. We love you Madre!

This rice is the perfect side to any of our meaty main dishes like Marry Me Chicken, Grilled Filet Mignon, Air Fryer Pork Chops, or Lemon Salmon.

🩷 Kelsey

Table of Contents

Ingredients You’ll Need

Ingredients to make Mushroom Rice including rice, mushrooms, beef broth, slivered almonds, butter, green onions and celery.
  • Butter – Adds richness and helps toast the rice
  • Beef broth + water – Infuses the rice with deep flavor
  • Parboiled rice – Holds its shape and stays fluffy
  • Canned mushrooms – Convenient and full of umami
  • Celery – Adds crunch and freshness
  • Green onions – Brings in color and a light oniony kick
  • Slivered almonds – Toasty texture and a nutty finish

Additions and Substitutions

Make it your own! Here are some easy swaps and additions:

  • Swap parboiled rice for jasmine, long-grain, or basmati
  • Use fresh mushrooms like baby bella or cremini instead of canned
  • Replace beef broth with vegetable broth for a vegetarian version
  • Add finely diced carrots, onions, or bell peppers for more color and flavor
  • Sprinkle with parmesan cheese before serving for a cheesy twist

How to Make Madre’s Mushroom Rice

Pot with broth and rice stirred with a wooden spoon.
  1. Preheat your oven to 300°F and melt the butter in a large pot over medium heat. Add the beef broth and water, bring to a boil, then stir in the parboiled rice.
Casserole dish with baked beef broth rice.
  1. Pour the mixture into a large casserole dish and bake uncovered for 1 hour.
Casserole dish with rice, mushrooms, celery, green onions and almonds with wooden spoon.
  1. Remove from the oven and stir in the mushrooms, celery, green onions, and slivered almonds.
Casserole dish with baked Mushroom Rice with sliced mushrooms, cut celery, slivered almonds and sliced green onion.
  1. Return to the oven and bake for 20 more minutes, then fluff and serve warm!

Instant Pot Version

Want to make this side dish even faster? Here’s how to do it in the Instant Pot:

  • Carefully open the lid, stir in green onions, and serve!
  • Add all ingredients except green onions to the Instant Pot and stir.
  • Set to Manual Pressure Cook on High for 4 minutes.
  • Allow a 5-minute natural release, then quick release the rest of the pressure.
Casserole dish and plate with Mushroom Rice with sliced mushrooms, cut celery, slivered almonds and sliced green onion.

Recipe Tips

  • Don’t skimp on the butter—it adds so much flavor!
  • Parboiled rice works best because it stays firm and doesn’t get mushy.
  • Wait to add the green onions until the end so they stay bright and fresh.
  • Sauté the mushrooms first (if using fresh) for a deeper, more concentrated flavor before adding them to the rice.
  • Toast the almonds in a dry skillet for a few minutes before mixing them in to enhance their crunch and flavor.
  • Let the rice rest for 5–10 minutes after baking to help it absorb any remaining liquid and fluff up beautifully.
  • Use a deep casserole dish to avoid spills and ensure even cooking, especially when doubling the recipe for a crowd.
  • Taste and season at the end—the broth adds salt, so you may not need any extra.
Wooden spoon holding up a scoop of Mushroom Rice with sliced mushrooms, cut celery, slivered almonds and sliced green onion.

Frequently Asked Questions

Can I use fresh mushrooms instead of canned for mushroom rice?

Absolutely! I often switch between canned and fresh mushrooms depending on what I have. Just slice them and add them in with the other veggies.

What kind of rice should I use for mushroom rice?

Parboiled rice is the best choice for this recipe because it holds up well during baking. You can also use jasmine, long-grain white, or basmati rice—just note the texture may be slightly different.

Can I make mushroom rice ahead of time?

Yes! You can prepare the rice, mix in the veggies and almonds, and refrigerate it before the second bake. When you’re ready to serve, bake it for the final 20 minutes until heated through.

How do I store leftover mushroom rice?

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven with a splash of broth to keep it moist.

Can I freeze mushroom rice?

Yes, this rice freezes well! Cool completely and freeze in a sealed container for up to 3 months. Thaw overnight in the fridge and reheat in the oven or microwave.

Is mushroom rice gluten-free?

Yes, our version does not contain gluten but always check the labels of your store bought items to be safe.

Other Side Dishes to Try

This mushroom rice has been a part of so many special memories in our family, and I love being able to share it with you. If you try it, I’d love to hear what you think! Leave a comment below and let me know how it turned out—or if you made it your own with any fun twists. 🍄‍🟫🌾

Madre’s Mushroom Rice

5 from 6 votes
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Servings: 10
Madre’s Mushroom Rice is a beloved family side dish made with parboiled rice, mushrooms, almonds, and rich broth. Easy and flavorful!
By Kelsey Crist
Casserole dish with baked Mushroom Rice with sliced mushrooms, cut celery, slivered almonds and sliced green onion.
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Ingredients 

  • 3/4 cup butter
  • 2 1/2 cups beef broth, one and a half standard size cans
  • 1 1/2 cups water
  • 1 1/2 cup parboiled rice
  • 8 ounces canned mushrooms
  • 1/2 cup celery, diced
  • 1/4 cup green onions, sliced
  • 1/2 cup slivered almonds

Instructions 

  • Preheat oven to 300 degrees. In a large pot, melt the butter. Add beef broth and water and bring to a boil. Add the rice and stir.
    Pot with broth and rice stirred with a wooden spoon.
  • Pour into a large casserole dish. Bake for 1 hour.
    Casserole dish with baked beef broth rice.
  • Remove casserole dish from the oven and stir the rice.
    Stirring baked beef broth rice in a casserole dish with a wooden spoon.
  • Add mushrooms, celery, green onions, and almonds. Stir until toppings are evenly distributed throughout the rice.
    Casserole dish with rice, mushrooms, celery, green onions and almonds with wooden spoon.
  • Bake for 20 minutes and serve immediately.
    Casserole dish with baked Mushroom Rice with sliced mushrooms, cut celery, slivered almonds and sliced green onion.

Notes

  • Use parboiled rice for the best texture.
  • Don’t skimp on the butter—it brings rich flavor.
  • If using fresh mushrooms, sauté them first for extra depth.
  • Toast the almonds for more crunch and nuttiness.
  • Add green onions at the end to keep them bright and fresh.
  • Let the rice rest 5–10 minutes before serving for fluffier results.
  • A deep casserole dish helps prevent spills and cooks evenly.
  • Taste before adding salt—the broth may be salty enough.
  • Instant Pot Version: Add all ingredients except green onions to the pot. Cook on Manual High Pressure for 4 minutes. Let pressure release naturally for 5 minutes, then quick release. Stir in green onions and serve.

Nutrition

Serving: 1g, Calories: 266kcal, Carbohydrates: 25g, Protein: 4g, Fat: 17g, Saturated Fat: 9g, Cholesterol: 37mg, Sodium: 455mg, Potassium: 157mg, Fiber: 2g, Sugar: 1g, Vitamin A: 473IU, Vitamin C: 1mg, Calcium: 37mg, Iron: 1mg

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

Course: Dinner, Side Dish

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About the author

Kelsey Crist

Kelsey lives in Washington with her husband, Alex, and two cats, Diana and Nova. Her happy place is in the kitchen listening to an audiobook and trying new recipes. When she's not in the kitchen you can find her hiking, shopping at Trader Joe's, or playing Animal Crossing. Her favorite food is pasta and Alex loves when she makes Homemade Oreos.

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5 from 6 votes

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Comments

    1. No, not minute rice. You can find bags of parboiled rice at your grocery store. It says on the package “parboiled rice”.

      Reply

  2. 5 stars
    It is an awesome side dish, I made this yesterday and my family really enjoyed it. I also love that it’s a bit crunchy because of the almonds! Thanks for this awesome recipe.

    Reply