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Garlic butter mushroom rice tossed in spring onions in a steel pan

One pot garlic butter mushroom rice

  • Author: Sheenam
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2-3 servings 1x
  • Category: Main Course
  • Method: Stove Top


Easy one pot garlic butter mushroom rice ready in less than 20 mins - loaded with button mushrooms tossed in best ever garlic butter sauce.


  • 300 grams Mushrooms (sliced)
  • 2 tbsp Garlic (chopped)
  • 3 tbsp Butter (or oil - if trying vegan)
  • 1 tbsp Stock Powder or 1 cube (See Note 1)
  • 1 cup Rice
  • 2 cups Water
  • 2/3 cup Spring Onions
  • Salt
  • Pepper


In a pan, add butter and garlic and sauté for a a few seconds on medium heat until garlic turn light brown and fragrant. 

  1. Add the sliced mushrooms and cook on medium flame for 4 to 5 minutes just until they start turning brown in colour.
  2. Add rice and water, stock cube, salt and pepper and mix well.
  3. Cover and let cook for 10-12 minutes on medium heat. Turn off the flame and let it stay covered for additional 2-3 minutes. 
  4. Take off the lid and add chopped spring onions. Mix well and serve hot.


Note 1: If you have access to vegetable stock, then skip the stock cube and add stock instead of water.

For my lovely Indian readers: this is the stock cube that I use in my recipes. 

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