Campfire Foil Pack Mushroom Garlic Butter Rice

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Quick Ingredients

• 1 1/2 cups (285 g) long-grain white rice, rinsed and drained
• 2 1/2 cups (600 ml) low-sodium chicken or vegetable broth
• 8 oz (225 g) cremini or button mushrooms, sliced
• 1 small yellow onion, finely chopped
• 4 large garlic cloves, minced
• 5 Tbsp unsalted butter, divided
• 2 Tbsp olive oil
• 1 1/2 tsp kosher salt (or 1 tsp table salt)
• 1/2 tsp freshly ground black pepper
• 1 tsp dried thyme (or 1 Tbsp fresh)
• 1 tsp dried parsley (or 2 Tbsp fresh), plus extra to garnish
• Optional: 1/4 cup dry white wine, lemon wedges, red pepper flakes
• Heavy-duty aluminum foil (8 sheets, about 12 x 14 in each)

Do This

• 1. Build a medium bed of campfire coals or preheat a grill to medium (about 375°F / 190°C) or an oven to 400°F / 200°C.
• 2. Rinse rice until water runs mostly clear and drain well. Prep mushrooms, onion, garlic, and herbs.
• 3. In a bowl, combine rice, mushrooms, onion, garlic, thyme, parsley, olive oil, salt, and pepper.
• 4. Lay out 4 double layers of foil. Divide rice mixture between them, top each with 1 Tbsp butter, then pour 1/2 cup plus 2 Tbsp broth (and 1 Tbsp wine, if using) over each mound.
• 5. Fold foil tightly into packets, leaving a little space inside for steam.
• 6. Cook packets over medium campfire coals (or on grill/oven rack) for 30–35 minutes, turning once halfway through.
• 7. Rest 5 minutes off the heat, then carefully open, fluff rice, stir in the remaining 1 Tbsp butter if desired, garnish, and serve hot.

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Why You’ll Love This Recipe

• Everything cooks in foil packets, so clean-up is minimal and camp-friendly.
• The rice steams in garlicky butter, mushrooms, and broth for big flavor with little effort.
• Works over a campfire, on a grill, or in a regular oven at home.
• Easily customizable with extra veggies, herbs, or protein.

Grocery List

• Produce: Cremini or button mushrooms, yellow onion, garlic, fresh parsley (optional), lemon (optional)
• Dairy: Unsalted butter
• Pantry: Long-grain white rice, olive oil, low-sodium chicken or vegetable broth, salt, black pepper, dried thyme, dried parsley, red pepper flakes (optional), dry white wine (optional), heavy-duty aluminum foil

Full Ingredients

For the foil-wrapped mushroom garlic butter rice

• 1 1/2 cups (285 g) long-grain white rice, such as basmati or standard long-grain
• 2 1/2 cups (600 ml) low-sodium chicken or vegetable broth
• 8 oz (225 g) cremini or button mushrooms, cleaned and sliced
• 1 small yellow onion, finely chopped (about 1/2 cup)
• 4 large garlic cloves, very finely minced or grated
• 5 Tbsp unsalted butter, divided (4 Tbsp for packets, 1 Tbsp for finishing or to taste)
• 2 Tbsp olive oil
• 1 1/2 tsp kosher salt (use 1 tsp if using fine table salt)
• 1/2 tsp freshly ground black pepper
• 1 tsp dried thyme or 1 Tbsp finely chopped fresh thyme
• 1 tsp dried parsley or 2 Tbsp finely chopped fresh parsley, plus extra to garnish

Optional flavor boosts

• 1/4 cup (60 ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio), divided between packets
• 1/4 tsp red pepper flakes, for a gentle heat
• 1 bay leaf, crumbled into the rice mixture (remove any large pieces when serving)

To serve

• Extra chopped fresh parsley
• Lemon wedges, for squeezing over the hot rice
• Additional butter, to taste

Step-by-Step Instructions

Step 1: Prepare your fire or heat source

If cooking over a campfire, build a fire 30–40 minutes before you want to cook so the wood can burn down into a steady bed of glowing coals. You are aiming for medium heat: you should be able to hold your hand about 6 inches (15 cm) above the cooking grate for 4–5 seconds before it feels too hot.

If you are using a grill, preheat it to medium, about 375°F (190°C). For a home oven version, preheat the oven to 400°F (200°C). Place a rack in the center and have a baking sheet ready to catch any drips from the foil packets.

Step 2: Rinse and drain the rice

Place the rice in a fine-mesh strainer or bowl. Rinse under cold running water, swishing with your fingers, until the water runs mostly clear. This removes excess starch and helps the rice cook up fluffy rather than sticky inside the foil. Let the rice drain thoroughly for at least 5 minutes so you do not dilute the carefully measured cooking liquid.

Step 3: Prep mushrooms, aromatics, and herbs

While the rice drains, slice the mushrooms, finely chop the onion, and mince or grate the garlic. If using fresh herbs, finely chop the thyme and parsley. This is also a good time to cut the butter into 4 equal pieces (1 Tbsp each), with the remaining 1 Tbsp set aside for finishing the dish at the end if you like it extra buttery.

Step 4: Mix the rice filling

In a medium mixing bowl, combine the drained rice, sliced mushrooms, chopped onion, minced garlic, thyme, parsley, olive oil, kosher salt, black pepper, and red pepper flakes (if using). If using a crumbled bay leaf, add it now. Use a large spoon to mix everything thoroughly so the seasoning and aromatics are evenly distributed through the rice. This dry mixture is what you will divide between the foil packets; the broth (and wine, if using) will be added separately to each packet so that every portion gets the right amount of liquid.

Step 5: Assemble the foil packets

Tear off 8 sheets of heavy-duty aluminum foil, each about 12 x 14 inches (30 x 35 cm). Stack them into 4 double layers for extra strength. Lightly oil the center of each top sheet with a few drops of olive oil to help prevent sticking.

Divide the rice mixture evenly between the 4 foil packets, mounding it in the middle of each. Top each mound with 1 Tbsp of butter. For each packet, pour 1/2 cup plus 2 Tbsp (about 150 ml) broth over the rice. If using wine, drizzle about 1 Tbsp over each mound as part of that liquid (you can reduce the broth slightly to compensate).

To seal, bring the long sides of the foil up to meet above the rice, then fold them together tightly over themselves several times to create a seam. Fold and crimp the shorter ends up and in to seal completely, leaving a little air space above the rice so steam can circulate. You want well-sealed “pillows” with no leaks.

Step 6: Cook the packets over the campfire, grill, or in the oven

Place the foil packets seam-side up on a campfire grate over medium coals, on a preheated grill, or on a baking sheet in the oven. Avoid direct flames; you want steady radiant heat. Cook for 30–35 minutes, turning the packets over gently halfway through the cooking time so the rice cooks evenly.

To check for doneness, carefully open one packet (watch out for hot steam) after about 30 minutes. The rice should be tender, and most or all of the liquid should be absorbed. If the grains are still firm, reseal and cook for another 5–10 minutes, checking every few minutes as needed.

Step 7: Rest, fluff, and finish with butter and herbs

Remove the cooked packets from the heat and let them rest for 5 minutes. This brief rest lets the rice finish steaming and makes the packets easier to handle. Open each packet carefully, pulling the foil edges back to form a shallow “bowl.”

Use a fork to gently fluff the rice, mixing in the melted butter and tender mushrooms from the top. If you like it extra rich, stir in the remaining 1 Tbsp butter, divided between the packets. Taste and adjust the seasoning with a pinch more salt, pepper, and a squeeze of fresh lemon juice if you are using it. Sprinkle with extra chopped parsley and serve the rice right in the foil packets or spooned into bowls alongside your favorite grilled meats or vegetables.

Pro Tips

• Use heavy-duty foil and double-layer it. Regular foil tears easily, especially over campfire grates. Two layers of heavy-duty foil prevent leaks and scorching.
• Do not skimp on the liquid. The measured broth is what steams the rice. If you change the amount of rice, adjust the broth to keep roughly a 1:1.6 rice-to-liquid ratio by volume.
• Keep the heat moderate. Flames can scorch the bottom of the packets before the rice cooks through. Aim for glowing coals or indirect heat on a grill.
• Rinse the rice thoroughly. Removing surface starch is the key to fluffy, separate grains instead of a gummy clump inside the foil.
• Prep ahead for camping. Measure and rinse the rice at home, then store it dry in a zip-top bag, and pre-chop the onion, garlic, and herbs so assembly at camp is fast.

Variations

• Mushroom and herb medley: Use a mix of cremini, shiitake, and oyster mushrooms, and swap thyme for rosemary and sage for a deeper, woodsy flavor.
• Add protein: Stir in small cubes of pre-cooked sausage, rotisserie chicken, or smoked tofu to the rice mixture before sealing the packets for a complete one-packet meal.
• Cheesy finish: After cooking, open the packets and sprinkle each with 2–3 Tbsp shredded Parmesan or Gruyère. Reseal for 2–3 minutes off heat to gently melt the cheese.

Storage & Make-Ahead

Cooked mushroom garlic butter rice keeps well. Cool any leftovers quickly and transfer them to an airtight container. Refrigerate for up to 4 days. Reheat in a covered skillet over low heat with a splash of broth or water, or microwave in a covered bowl, stirring once or twice and adding a little extra butter if it seems dry. For camping, you can pre-measure the rinsed, dried rice and all the dry seasonings into a bag, and pre-slice the mushrooms and chop the onion and garlic at home. Store them in a cooler until ready to assemble the packets at your campsite. For food safety, do not leave cooked rice at room temperature for more than 2 hours.

Nutrition (per serving)

Approximate values (for 1 of 4 servings, made with vegetable broth and without optional wine or extra butter): about 440 calories; 8 g protein; 55 g carbohydrates; 20 g fat; 8 g saturated fat; 3 g fiber; 600 mg sodium. Actual values will vary based on specific ingredients and any optional add-ins you use.