When it comes to side dishes I like to have a few up my sleeve that are easy to throw together for those times when we have unexpected company drop in.
In order for a dish to win a spot in my quick-fix arsenal, it needs to be made with simple ingredients that I can usually find in my pantry and be fast.

Let’s Make Mushroom Brown Rice
This quick Mushroom Brown Rice is made with only four main ingredients if you don’t count the spices. All the ingredients are things I usually have on hand.
Do you know what is even better? It can be finished in about 30 minutes!
The brown rice can sometimes take almost an hour to cook on the stove so to save time I use instant brown rice for this recipe.
I like to sauté my mushrooms and onions and add them to the broth.
Then bring it all to a boil and add the rice to cook in this flavorful broth. I think this method imparts the most flavor.
You might have to adjust the liquid/rice ratio so check the directions on the back of your box and adjust your amounts of rice and broth as they may vary from mine below.
I have also made it with long-grain brown rice when I didn’t have instant and it was just as amazing.
Again, just follow the water-to-rice ratio on the back of the rice you buy. When I need a quick-fix recipe I always use instant brown rice.

This is a very simple but tasty way to jazz up brown rice. Though it is simple I bet it will make your family or those unexpected guests pretty happy when you serve it.
This recipe is low-fat, gluten-free, and will fit nicely into an “E” meal if you follow the Trim Healthy Mama plan. You can also use a vegetable stock here to make it vegan friendly if needed.
What Is The Best Mushroom Variety To Use For This Mushroom Rice?
When it comes to mushrooms, it’s all about taste and texture. There are so many delicious mushrooms to choose from so here is an overview of a few I enjoy.
Certainly! When it comes to adding mushrooms to rice, you have several delicious options. Here are some popular choices:
- Baby Bella Mushrooms: These mild-flavored mushrooms work well in rice dishes. They have a slightly earthy taste and a tender texture. You can thinly slice them and sauté them with garlic and onions before adding rice and broth.
- Shiitake Mushrooms: Shiitakes have a strong, savory flavor and a meaty texture. They add depth to rice dishes. If using dried shiitakes, rehydrate them in warm water before slicing and cooking.
- Oyster Mushrooms: Oyster mushrooms have a delicate, seafood-like flavor. They’re great for adding umami to your rice. Slice them and cook them alongside other ingredients.
- White Button Mushrooms: These are widely available and have a mild taste. They’re a classic choice for mushroom rice. Slice them and sauté them for a simple yet flavorful addition.
I tend to go with what is on sale at my local farmers market or grocery store if I’m being honest. So sometimes I use the brown Baby Bellas like in these pictures and if the white button ones are on sale the next time then that’s what I grab.
Both of these work out wonderfully in this Mushroom Brown Rice so you can’t go wrong in my opinion!

Mushroom Brown Rice
Ingredients
- 3 cups instant brown rice
- 2 (14 oz) cans fat-free beef broth ( or veggie broth for vegetarian version)
- 8 ounces of Baby Portobello Mushrooms, sliced
- 1/2 cup of chopped red onions
- 1 tablespoon of olive oil for cooking mushrooms
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- salt and pepper to taste
Instructions
- Saute the mushrooms and onions in the olive oil until tender.
- Add your mushroom and onions along with your beef broth to a sauce pan and bring to a boil.
- Add in the three cups of rice (or enough for 6 servings per your box) and bring back to a boil.
- Reduce heat and cover. Simmer until your rice has absorbed all the broth. Mine took about 25 minutes. Note: prepare your rice according to the package just replace the water it calls for with fat free beef broth. My brand worked with with the amount of broth I have listed in this recipe.
Nutrition Information
Yield
6Serving Size
1/2 cupAmount Per ServingCalories 155Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 204mgCarbohydrates 27gNet Carbohydrates 23gFiber 3gSugar 2gProtein 4g
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.

I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!
Do you have the nutritional information for this recipe?
Hi Rachel, yes I have the nutrition. Here you go, hope these help. Per serving (about 1/ cup): Calories: 156, Fat: 3 grams, Carbs: 29 grams, Fiber: 2 grams, Sugar: 1 gram, Protein: 5 grams
Thank you so much. I love the idea of cooking this up with chicken for a full E meal. I get so confused over the scientific THM way of eating. It is absolutely mind boggling. I subscribed a little while ago and will appreciate all your help!
Karen, so glad you subscribed! Thank you for taking time and stopping by. Just take your time learning the science behind it and start slowly, incorporating each new idea a little at a time, until you get them down. I know you will do great and will have a great journey! Always remember to give yourself grace and if you have an off meal or day just dust it off and get right back on girl. You can do it! Enjoy the rice! – Keri
Thank you so much, Keri! I appreciate your support as I take this a day at a time on this THM journey.
Not a fan of mushrooms. Could I put in black beans instead for sn E
Yes, black beans would work.
Made this tonight for dinner with grilled chicken breasts. YUM.
Hi Stacy, so glad to hear you enjoy the recipe!
If you added a protein – chicken or pork, would it still be an E? Or would it be a crossover? These thins still confuse me!
You could totally add a lean protein. Like chicken breast or even a lean pork loin and still be in E.