Dutch Oven Mushroom Rice
Dutch Oven Mushroom Rice
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Course: Breakfast, Lunch
Cuisine: American
Servings: 6 servings
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 onion diced
  • 1 pound cremini mushrooms thinly sliced
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper to taste
  • 3/4 cup brown rice
  • 1 1/2 cups vegetable broth
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped fresh chives
  1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until translucent, about 2-3 minutes.
  2. Stir in mushrooms, Worcestershire and thyme and cook, stirring occasionally, until mushrooms are tender and browned, about 5-6 minutes; season with salt and pepper, to taste.
  3. Stir in brown rice and vegetable broth. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 40-45 minutes. Stir in butter until melted, about 1 minute.
  4. Serve immediately, garnished with chives, if desired.