A delicious alternative to a white rice dish is this black rice with mushrooms. It’s easy to make and pairs well with a variety of proteins such as roasted chicken, steak, veal, or seafood. The earthy mushrooms complement the slightly nutty flavor of the black rice. Plus, you get the many benefits of black rice, and it happens to be gluten-free.
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Why you’ll love this recipe?
I love recipes that are versatile, and I can pair them with many other things. This is one of them. It’s delicious, easy to make, and nutritious, and you can eat it by itself or as a side dish with a roasted chicken, steak, kufte, or extra veggies. Also, it’s suitable for a lunchbox, and because it has a higher protein content compared to other types of rice, it will keep you full longer.
What is black rice?
Black rice is a variety of glutinous rice that has a distinctive black or deep purple color. It’s sometimes called “forbidden rice” because in ancient China, it was reserved exclusively for the emperor and royal family.
It’s used in various cuisines around the world, particularly in Asian cooking. It’s often used in desserts, rice puddings, and porridges, and can be served as a side dish.
Black rice pairs well with seafood, vegetables, and salads. Its growing popularity is largely due to its nutritional benefits and unique color, which adds visual appeal to dishes.
It has a nutty, slightly sweet flavor with a chewy texture when cooked. The nutritional benefits for such a tiny grain are impressive: rich in anthocyanins, the same antioxidants found in blueberries and blackberries; higher protein content than white rice; a good source of iron, fiber, and several vitamins; and contains more antioxidants than other rice varieties.
Ingredients notes
Black rice. It is nutritious with a pleasant, chewy texture and delicious nutty-sweet flavor.
Chicken stock. For more flavor and a richer taste, I prefer using chicken stock.
Yellow onion. Mushrooms and onions are best friends. The yellow onion in this recipe adds sweetness and another layer of flavor.
White button or cremini mushrooms. I choose this type of mushroom because they are easy to find, taste delicious, and are cheap, but you can use any other mushrooms you like. The flavor may vary depending on the mushrooms, but it will still be delicious.
How to make black rice with mushrooms?
Note! For exact measurements and detailed directions, see the recipe card below.
Step 1: Cook the rice.
Step 2: Sauté the onion and garlic in butter.
Step 3: Mix in the herbs and spices, then add the mushrooms.
Step 4: Add the cooked rice and chicken stock.
Step 5: Remove from the heat and mix in the chopped parsley. Serve and enjoy!
Recipe Tips
Don’t overcook the rice. Although black rice takes longer to cook compared to white rice, you can still overcook it. It should be slightly chewy when added to the mushrooms, as it will continue cooking with the rest of the ingredients.
Additions and substitutions
The more obvious thing you can substitute is the rice. Use any kind of rice you like instead. Just adjust the cooking time according to the variety. You can also substitute different types of mushrooms or mix them up.
To make the dish vegan, use veggie stock instead of the chicken stock. Instead of the butter, use vegan butter or vegetable oil. In addition to the mushrooms, you can add more veggies, such as zucchini, leeks, spinach, or cauliflower.
Storage and reheating
Store any leftovers covered in the fridge for up to 4 days. You can freeze it in an airtight container or zip-lock bag for up to 3 months. Let it defrost in the fridge overnight or at room temperature if you need it sooner. Warm it up on a stovetop or microwave.
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Black rice with mushrooms
Ingredients
- 180 grams black rice, 1 cup
- 3 cups water
- 1 teaspoon salt (1)
- 3 tablespoons butter, 42 grams
- 1 medium yellow onion, chopped
- 4-5 garlic cloves, chopped
- 1/4 teaspoon black pepper
- 1 teaspoon salt (2)
- 1 teaspoon thyme, dry or fresh
- 300-400 grams white button mushrooms, sliced
- 1 cup chicken stock
- 1/4 cup parsley, chopped
Instructions
- In a pot, add the rice, three cups of water, and one teaspoon of salt. Cook on high until boiling, then turn the heat down to medium-low. Cook covered for 30 minutes, or until the rice is chewy but not crunchy. Drain the water and set aside the rice.180 grams black rice, 3 cups water, 1 teaspoon salt (1)
- In a skillet over medium-high heat, add the butter and the chopped yellow onion. Cook for about 5 minutes or until translucent and starting to brown.1 medium yellow onion, 3 tablespoons butter
- Turn down the heat to medium and add the chopped garlic, and cook for one more minute.4-5 garlic cloves
- Mix in the black pepper, salt, and thyme.1/4 teaspoon black pepper, 1 teaspoon salt (2), 1 teaspoon thyme
- Add the sliced mushrooms. Mix them with the other ingredients and cook until the mushrooms start to caramelize, about 5-7 minutes.300-400 grams white button mushrooms
- At this point, you can add the cooked rice and chicken stock. Cook for 5 more minutes. Remove from the heat and mix in the chopped parsley. Serve and enjoy!1 cup chicken stock, 1/4 cup parsley
Notes
- Don’t overcook the rice. Although black rice takes longer to cook compared to white rice, you can still overcook it. It should be slightly chewy when added to the mushrooms, as it will continue cooking with the rest of the ingredients.
- Store any leftovers covered in the fridge for up to 4 days. You can freeze it in an airtight container or zip-lock bag for up to 3 months. Let it defrost in the fridge overnight or at room temperature if you need it sooner. Warm it up on a stovetop or microwave.