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Madre’s Mushroom Rice is a staple at all our family gatherings. It is the perfect side dish – easy to make and everyone loves it!
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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!
Ingredients in Mushroom Rice
- butter
- beef broth
- water
- parboiled rice
- canned mushrooms
- celery – diced
- green onions – sliced
- slivered almonds
Ingredient Additions and Substitutions
This great side dish already has so much flavor. But you can switch it up to your own taste with these other ingredient ideas.
- long-grain rice
- jasmine rice
- basmati rice
- white button mushrooms
- baby Bella mushrooms
- cremini mushrooms
- vegetable broth
- carrots
- onions
- bell peppers
- parmesan cheese
Instant Pot Mushroom Rice Recipe
This recipe is for an oven baked mushroom rice, but it also cooks up great as an Instant-Pot recipe!
Add everything but the green onions to the instant pot and stir well. Set the pot to Manual Pressure Cook (High Pressure) and set the timer to 4 minutes. When the instant pot beeps, let the pressure release naturally for 5 minutes and then quick release the remaining pressure manually. Remove lid away from you, sprinkle in the sliced green onions and gently stir them in.
Questions About Mushroom Rice
Madre’s recipe calls for canned mushrooms, but I also use fresh mushrooms for this recipe. Any variety of mushroom will work great.
Store leftovers in the fridge or freezer in an airtight container. Reheat in the oven or microwave.
This recipe has 25g of carbohydrates per serving.
Read Next: Easy Dinner Ideas
Other Side Dishes to Try
If you are in need of other side dish ideas, here are some of our favorites!
How to Make Mushroom Rice
Madre’s Mushroom Rice
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.
- Pour into a large casserole dish. Bake for 1 hour.
- Remove casserole dish from the oven and stir the rice.
- Add mushrooms, celery, green onions, and almonds. Stir until toppings are evenly distributed throughout the rice.
- Bake for 20 minutes and serve immediately.
Notes
Instant Pot Mushroom Rice Recipe Option
This recipe is for an oven baked mushroom rice, but it also cooks up great as an Instant-Pot recipe!- Add everything but the green onions to the instant pot and stir well.
- Set the pot to Manual Pressure Cook (High Pressure) and set the timer to 4 minutes.
- When the instant pot beeps, let the pressure release naturally for 5 minutes and then quick release the remaining pressure manually.
- Remove lid away from you, sprinkle in the sliced green onions and gently stir them in.
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.
What a delicious & hearty way to make rice!! Goes well with just about anything!
Unbelievable! I don’t think I can go back to having just regular rice again. Absolutely loved it!
Perfect served with our salmon. We loved the crunch of the almonds!
Such a delicious rice recipe! It went perfect with the grilled chicken I made for dinner.
this rice is so good! my favorite side for any meat dinner