Creamy mushroom rice

Name: Creamy mushroom rice
Total time: 35 min
Yield: 2 servings
Ingredients: ¾ cup dry long-grain white rice; 8 oz, finely sliced mushrooms; ½ small, diced onion; 1½ cups low-sodium vegetable broth; 2 tbsp pasteurized cream cheese; 1 tbsp butter; ¼ tsp dried thyme

One-pan rice with mushrooms and a spoonful of cream cheese.

35 minutes estimated for the original recipe · 2 servings

Dinnervegetarian

These are familiar home meals, not a medical diet. Before cooking for someone facing illness, check their allergies and follow their care team’s advice about food, texture and dietary restrictions.

People to serve

Quantities adjust for 1–8 people. For larger portions, use a larger pan or cook in batches; allow extra time. For partial cans, measure that fraction of the contents. Season to taste.

What you’ll need

“In pantry” checks names, not available quantities. Edit your pantry.

rice¾ cup dry long-grain white
mushrooms8 oz, finely sliced
onion½ small, diced
vegetable broth1½ cups low-sodium
cream cheese2 tbsp pasteurized
butter1 tbsp
dried thyme¼ tsp

Water is not counted as a pantry ingredient. Dietary labels refer to the specified ingredients; check packaged products for allergens and suitability.

Let’s cook

Melt butter in a saucepan over medium heat. Cook onion and mushrooms for 7–8 minutes, stirring, until the mushrooms soften.
Stir in rice, broth and thyme. Bring to a boil, then cover and reduce to low heat.
Cook for 18–20 minutes until the rice is tender. If it is still firm and the pan is dry, add a little water and cook a few minutes longer.
Remove from heat, stir in cream cheese and let stand covered for 3 minutes. Fluff and serve.

An original recipe, kitchen-tested. Times are estimates and depend on your equipment and preparation pace.

FoodSafety.gov cooking temperature guide

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