Rice with Mushrooms
So, I swear, I never have porcini mushrooms when I plan. I always toss them in the freezer, forget about them, then find a bag one day when I'm rummaging through the fridge, and poof!, I remember those mushrooms. And somehow, I always end up making this rice with porcini. There was a time when I added the onion too late, and it stayed crunchy (not bad, but not my style), and another time I forgot to wash the rice, and it turned into a compact paste that wouldn't even come out of the pot. But I've learned, and now I make a delightful, hearty dish that's easy to prepare, especially when I don't want to wash too many dishes or stand by the stove for hours.
Preparation time? About 10 minutes for cleaning and chopping, and around 25-30 minutes for cooking (if you remember to take the porcini out of the freezer a bit beforehand). So, let's say, 40 minutes in total, unless you lose your motivation halfway through. It’s enough for 5-6 generous servings, even 7 if you add a side of pickled cabbage or cucumbers. Difficulty level... it’s at the level of a meatless dish, nothing complicating, just don’t burn the onion.
Why do I keep coming back to this recipe? Because, honestly, when I don’t feel like meat, when it’s a fasting period, or simply when I want a light meal (yet still “food,” not just a salad or something dietetic), it’s one of the few options that doesn’t bore me. Plus, it has that rustic vibe, but at the same time, it has a flavor that makes you want to take another spoonful and another, without feeling guilty. The porcini have that meaty texture, filling, and even though the rice isn’t rocket science, combined with carrots, onions, and herbs... it works wonderfully. And if you have a piece of pickles on the side, you don’t need anything else.
Alright, let’s list the ingredients to be clear.
350 grams of rice – I use long-grain rice, it comes out more “fluffy,” but round rice works too, just be careful with the water, as it absorbs more.
350 grams of porcini – fresh or frozen, no worries, but if you have fresh ones, lucky you, they give a more intense flavor.
One large onion – adds sweetness and brings out the mushroom aroma, don’t skip this.
2 carrots – mainly for color and a bit of sweetness; if you add too much, it turns into carrot pilaf, and you don’t want that.
4 tablespoons of olive oil – adds flavor and keeps the vegetables from burning; you can use sunflower oil if you want, but it doesn’t have the same charm.
5 sprigs of fresh parsley – don’t skip this, it adds freshness at the end.
Salt, pepper – enough to taste, not like tea, but not so much that it burns your tongue.
A splash of water, enough to cover the ingredients – this is a judgment call; I can't tell you exact milliliters, it depends on how much your rice absorbs.
Now, here’s how I do it (and what I’ve changed over time):
1. First, I wash the rice well. I don’t know how others do it, but if I don’t wash it at least 3-4 times, it comes out super sticky. I let it drain while I prepare the vegetables.
2. I peel and chop the onion as finely as I can; not with MasterChef patience, but not leaving big chunks. I slice the carrots – not perfectly round, but thick enough to feel them in the dish, not to melt away. I add the onion and carrot to sauté in the oil in a wider pot. I also throw in a little salt from the start, not too much, as you can adjust it later. I cover it and let it simmer on low heat for about 8 minutes until it softens well.
3. In the meantime, I take care of the porcini. If they’re frozen, I chop them quickly into small cubes, not too finely, or they’ll disappear. If they’re fresh, I wipe them gently with a damp cloth and then chop them, so I don’t add too much water to the pot.
4. When the onion is translucent and the carrot has softened, I remove the lid, add the rice to the pot, and “toast” it a bit, so it gets coated with the aromatic oil, for a maximum of 2-3 minutes. Not to brown it, just to gain flavor.
5. I add water – enough to cover the entire mixture, about two fingers above the rice, but don’t add it all at once, as you can top it up later if you see it absorbs too much. I stir to prevent sticking.
6. When it starts to boil (about 5 minutes after adding the rice), I toss in the porcini. I cover it again, keeping the heat medium to low. I take a peek every 5 minutes, stirring gently to prevent sticking, and if it thickens too quickly, I add hot water, not cold (this way, you don’t stop the boiling, and the rice doesn’t turn mushy).
7. After about 12-15 minutes, I taste the rice. If it’s almost done, I adjust the salt and pepper. I let it go for another 2 minutes, turn off the heat, sprinkle the chopped parsley on top, and put the lid back on. I let it steam for about 5 minutes. This makes it fluffier and prevents it from sticking the next day, even if you put it in the fridge.
8. I serve it with pickles – for me, it’s either cucumbers or sauerkraut, depending on what’s open in the jar. It also goes well with tomatoes in summer, but it’s not quite the same.
Practical tips
Don’t throw the onion into the rice too early; let it soften with the carrot at the beginning for a deeper flavor, I say. If you add too much water from the start, it turns into rice soup, not pilaf, and you can never fix it. I know, I’ve been there. You can also use a pot with a thick bottom, not a pan, so it doesn’t stick. Don’t forget to wash the rice well; otherwise, you’ll end up with a kind of glue, not pilaf.
Substitutions and adaptations
Don’t have porcini? Any mushroom will do. Champignon, oyster mushrooms, even chanterelles, if you have them. I’m not a fan of canned mushrooms, but they’ll work in a pinch. If you want a gluten-free version, don’t worry, there’s nothing with gluten here (just check the packaged rice to ensure it doesn’t have traces of anything). If you want to make it lighter, use less oil and season at the end. Sometimes I add a small bell pepper for color and flavor, but I don’t make a habit of it, as it seems to overshadow the mushroom taste.
Variations
Some might add a bit of garlic at the end, but I don’t like to mask the flavor of the porcini with garlic. If you’re in the mood, you can add a bit of turmeric to the water; it gives a nice color and a subtle flavor. If you’re a fan of greens, parsley goes in generously, but don’t boil it; just add it at the end. I’ve tried dill too, but it’s not for everyone.
Serving ideas
It pairs wonderfully with any pickles, but also as a side dish with grilled vegetables. Some sprinkle a handful of lightly toasted pumpkin seeds on top – it’s really good, especially if you eat it cold the next day. For drinks, I enjoy a glass of grape must or a slightly sour compote; it pairs perfectly with a fasting meal.
Frequently asked questions
If the rice turns out too soft, what do I do? If you added too much water and the rice is already cooked, you can’t really save it, but you can put it in the oven for a few minutes without a lid to evaporate some of the liquid. Another time, add water carefully and check often.
What do I do if I don’t have porcini? As I said above, any mushroom will do. If you have oyster mushrooms, cut them into thicker strips to feel the texture. If you have champignon, use more and let them reduce; otherwise, you won’t taste the mushroom flavor too strongly.
Can I make it in advance and reheat it the next day? Yes, but add a tablespoon of water when reheating and cover it, so it doesn’t dry out. Throw in some fresh parsley, or else it’ll be a bit bland.
Can I use brown rice? Yes, but it takes much longer to cook, and you need to add more water. It’s not as creamy, but it’s healthier if that’s what you’re after.
What do I do if I don’t have olive oil? Use whatever you have, but avoid oils with strong flavors (no coconut, no peanut) if you don’t want to completely alter the taste.
Can I freeze this dish? Yes, but not for more than a month, and when you thaw it, you’ll notice the texture changes a bit, but the taste remains good.
Approximate nutritional values
It’s not a light recipe, to be honest, but it’s not a calorie bomb either. From this amount, about 5-6 servings, each with around 250 calories (if you don’t overdo it with the oil). There are about 40g of carbohydrates per serving, 6-7g of protein (yes, mushrooms bring some protein, no joke), and around 7-8g of fat if you use only 4 tablespoons of oil. Plus, with the vegetables and mushrooms, you get some fiber, which keeps you full and doesn’t spike your blood sugar, as some say. If you use less oil or switch to a spray version, you’ll reduce the fat but lose some flavor.
How to store and reheat
In a covered container, it keeps well in the fridge for 3 days without picking up any odors. If it dries out slightly on the surface, you can sprinkle it with water and heat it in the microwave or in a pan on low heat with a spoonful of water and the lid on. I don’t recommend reheating it directly on high heat; it can stick to the bottom and dry out. If you want to keep it longer, freeze individual portions, but not for more than 30 days, or else the rice will develop a strange taste.
I’ve also tried adding fresh parsley with each reheating, and it really helps with the flavor, especially if you’re taking it to work or school. And, very importantly, don’t leave it uncovered in the fridge, as it absorbs all the surrounding odors. It’s a shame, even if it’s a simple dish.
That’s it – everyone has their own style, but for me, this recipe stays in rotation, especially when I want something quick and tasty, without meat and without too much hassle.
1. I cleaned the onion and carrots, chopped them, sliced the carrot into rounds, and sautéed them in olive oil with a little salt. I covered it. 2. I washed the porcini mushrooms (partially frozen) and diced them. 3. When the vegetables softened, I added the rice and enough water to cover. Stirring occasionally, I added more water as needed. 4. After 5 minutes of boiling the rice, I added the mushrooms and let it cook for about 10-15 minutes more. 5. I adjusted the salt and pepper and added finely chopped parsley, stirred, and turned off the heat. It is served warm with pickles. :) Enjoy your meal!!! You can also use other types of mushrooms!
Ingredients: 350g rice, 350g porcini mushrooms, 1 large onion, 2 carrots, 4 tbsp olive oil, 5 sprigs of fresh parsley, salt, pepper
