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Basmati Rice with Mushrooms

Prep Time: 5 min | Cook Time: 40 min | Serves: 4


  • 1 cup red onions, chopped
  • 4 cups chicken stock, divided
  • 1 cup mushrooms, chopped
  • 1 cup whole grain basmati rice
  • ½ tbsp. garlic, minced
  • Salt, pepper and parsley to taste.



Preheat Dutch Oven on medium-high heat for 5 minutes (PL 7 in PH induction).

Sprinkle water droplets onto the Dutch Oven; when the droplets bead and dance across the surface, reduce temperature to medium (PL5 in PH induction) and saute onion for 30 seconds, stirring constantly.

Add ¼ cup of chicken stock, mushrooms and sauté for 1 minute.

Mix in rice and garlic; stir until well combined, then add in remaining chicken stock. Lower the temperature to medium-low (PL3 in PH induction) and cover with lid.

Turn valve to the Steam-Whistle position. When the Whistle sounds, turn valve to Steam-Seal™ position and cook for 35 minutes.

Turn off the heat and mix in the parsley and salt to taste; add more stock if needed. Cover with lid and turn valve to the Steam-Seal™ position and let the rice finish softening up with no heat for another 5 to 10 minutes.

TIP: Times and temperatures may vary slightly due the type of stove you have.

Basmati Rice with Mushrooms

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