Recipe

Earthy Rice Recipe

Savory, satisfying rice with mushrooms, thyme, and garlic, finished with lemon and Parmesan for a cozy bowl that goes with basically everything.

By Matt Campbell

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4.8

A skillet of earthy mushroom rice with browned mushrooms, fresh parsley, and a lemon wedge on the side

Jump to Recipe

Some nights you want a side dish that behaves like the main character. This is that rice. It is earthy in the best way, thanks to deeply browned mushrooms and a little thyme, then it gets pulled back into the light with lemon and a shower of Parmesan. The vibe is cozy carbs with crisp edges and just enough brightness to keep you going back for “one more bite.”

It is also weeknight-friendly. No rare ingredients, no fussy steps, and you can absolutely riff with whatever mushrooms or broth you have on hand. If you can stir and taste, you can make this.

A wooden spoon stirring rice with sautéed mushrooms and onions in a wide skillet

Why It Works

Big, savory flavor with simple ingredients: Browning the mushrooms first builds that deep, meaty taste without needing actual meat.
Great texture: Tender rice, sautéed onions, and mushrooms with crisped edges if you let them sear.
Balanced finish: Lemon wakes everything up, Parmesan adds salty richness, and parsley keeps it fresh.
Flexible: Make it a side, turn it into a bowl with a fried egg, or stir in leftover chicken or beans.

Pairs Well With

Storage Tips

Refrigerate: Cool rice quickly, then store in an airtight container for up to 4 days.

Freeze: Portion into freezer-safe bags or containers and freeze up to 2 months. Flatten bags so they thaw fast.

Reheat: Add a splash of broth or water and reheat in a skillet over medium-low, stirring occasionally. Microwave works too, just cover it and add a little liquid so it stays fluffy.

Best leftover move: Press cold rice into a hot oiled skillet and let it crisp for 3 to 5 minutes before flipping. Instant crispy rice situation.

Common Questions

Can I use brown rice?

Yes, but it takes longer and needs more liquid. Plan on 35 to 45 minutes of simmering and about 1/4 to 1/2 cup extra broth as needed. Keep the pan covered and check toward the end.

Do I have to use wine?

Nope. Wine adds a little acidity and depth, but you can swap in extra broth plus 1 teaspoon lemon juice or a tiny splash of vinegar.

What mushrooms work best?

Cremini are my go-to because they are easy to find and flavorful. White button mushrooms work, too. If you want to go bigger, mix in shiitake or oyster mushrooms for extra earthiness.

My rice came out gummy. What happened?

Usually it is too much stirring or too much liquid. Once the rice is simmering, stir once, cover, and let it do its thing. Also, measure liquid carefully and keep the simmer gentle.

How do I make it vegan?

Use olive oil instead of butter, choose vegetable broth, and finish with nutritional yeast or a vegan Parmesan alternative. For the savory boost, use soy sauce or a certified vegan Worcestershire (standard Worcestershire usually contains anchovies). Add a little extra lemon and salt to make the flavors pop.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet with lid or a wide, heavy-bottom pot
Cutting board and knife
Measuring cups and spoons
Wooden spoon or spatula
Microplane or grater (for Parmesan and lemon zest)

I started making this “earthy rice” on nights when I wanted comfort but did not want a whole production. The trick that changed everything was letting the mushrooms sit. No constant stirring, no babying. Just let them brown until they smell like something you would happily pay for at a restaurant. Then the lemon at the end makes it feel alive again, like you did more than you actually did. That is my favorite kind of cooking.