Easy Rice Cooker Mushroom Rice
This rice cooker mushroom rice is a savory and hearty side dish that has simple, easy ingredients and cooks up with a just a press of a button!
Equipment
Ingredients
- 1 cup Jasmine rice use US measuring (dry) cup
- 1 ¼ cup chicken broth or vegetable broth
- 8 ounces brown mushrooms, chopped into ½ inch pieces
- ¼ cup shallot, minced
- 1 clove garlic, minced
- 1 tablespoon butter
- 1 bay leaf
- ½ teaspoon Kosher salt, divided
- parsley for garnish (optional)
Instructions
- Rinse rice in a mesh strainer. Make sure to shake out excess water well.
- Add the rice to the pot, along with the chicken broth, garlic, shallot, butter, bay leaf, and ¼ teaspoon kosher salt.
- Add the chopped mushrooms on top and do not stir (let it sit on the top of the rice and broth).
- Set rice cooker to cook or start (depending on the cooker functions).
- When the rice is done cooking, open the lid and evenly sprinkle the remaining ¼ teaspoon of salt on top of the mushrooms. Let it absorb for 3 minutes, then stir in the mushrooms and fluff the rice.
Notes
*Nutritional facts provided are only an estimate, accuracy is not guaranteed.
- Measuring cup used is the standard US measuring cup, not the cup that came with the rice cooker.
- After you rinse the rice, make sure to drain the water very well—give it a few hard shakes in the strainer to take out as much water as possible. Too much residual water may make the dish mushy.
- Lightly rinse the mushroom prior to cutting, shake to dry. Do not soak the mushrooms, they will absorb water.
- Cooking time may vary, depending on your rice cooker.
Nutrition
Serving: 4cupsCalories: 223kcalCarbohydrates: 43gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 604mgPotassium: 374mgFiber: 1gSugar: 3gVitamin A: 129IUVitamin C: 1mgCalcium: 34mgIron: 1mg
Tried this recipe?Tag @apeachyplate or hashtag #apeachyplate!