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Blue Apron-style rice dishes redefine weeknight dinners with their elegant simplicity—this recipe delivers crispy celery crowns atop tender sautéed mushrooms for a dish that looks restaurant-worthy but requires just 30 minutes of hands-on time. The secret lies in toasting the rice perfectly and achieving that signature crunch on the celery, a technique I've refined after testing countless variations. This isn't just rice—it's a flavorful base that transforms into a complete, satisfying meal with balanced textures and umami depth.
The magic happens in the preparation: fragrant jasmine rice forms the foundation, while mushrooms develop rich, earthy notes in the pan. The celery crowns, lightly battered and fried until golden, add a satisfying crunch that contrasts beautifully with the tender rice and mushrooms.
This dish proves that with minimal ingredients and precise technique, you can create a meal that rivals any takeout experience—without the wait or the cost. Perfect for weeknight dinners or special occasions, this recipe is designed to impress while keeping the process approachable.
Ingredients for blue apron rice
Jasmine rice, crisp celery crowns, and sautéed mushrooms create a restaurant-worthy dish with minimal ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Jasmine Rice 🍚 | 1 ½ cups | Uncooked, long-grain preferred |
| Celery Stalks 🧅 | 4 whole | Fresh, crisp, thick stalks |
| White Mushrooms 🍄 | 1 ½ lb | Sliced 1/4-inch thick, cremini or shiitake work too |
| All-Purpose Flour 🌾 | ½ cup | For celery batter, sifted |
| Large Eggs 🥚 | 2 whole | Room temperature, beaten |
| Unsalted Butter 🧈 | 2 tbsp | Cold, cubed for toasting rice |
| Vegetable Oil 🫒 | ½ cup | For frying celery crowns |
| Low-Sodium Soy Sauce 🥢 | 2 tbsp | For rice seasoning |
| Sesame Oil 🫒 | 1 tbsp | Toasted, for finishing |
| Garlic Cloves 🧄 | 4 cloves | Minced, for mushroom seasoning |
| Shallots 🧅 | 2 whole | Minced, for mushroom seasoning |
| Diamond Crystal Kosher Salt 🧂 | 1 tsp | For seasoning rice and mushrooms |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | For mushroom seasoning |
| Dried Thyme 🌿 | ½ tsp | For rice aroma |
The jasmine rice is the foundation—opt for Daybreak brand if available, as it's consistently fragrant and less sticky than basmati. Whole grain jasmine works too, but the texture will be denser. For the mushrooms, shiitake or cremini add deeper umami than white mushrooms, but white mushrooms are perfectly fine if that's what you have. The celery should be thick, crisp stalks—avoid the thin, stringy kind that often comes pre-cut. Look for stalks with a vibrant green hue and a slight crunch when squeezed. Whole Foods or Trader Joe's usually carry excellent quality, but any well-stocked grocery store will have suitable options.
No jasmine rice? Basmati rice is the next best choice, though it lacks the same floral aroma. For the celery crowns, cornstarch can replace half the flour for an extra-crispy texture. If you're avoiding gluten, use gluten-free all-purpose flour instead. The soy sauce can be swapped for tamari if needed, but avoid regular soy sauce if you're sensitive to salt. For the mushrooms, oyster mushrooms add a meaty texture, while wild mushrooms like chanterelles can be used if you're willing to pay a premium. Pre-minced garlic and shallots save time, but fresh is always better—just make sure to pat them dry before using to avoid excess moisture in the pan.
Toasted rice keeps for 3 days in an airtight container, while the celery crowns are best enjoyed fresh but can be reheated for 24 hours in the oven at 350°F until crispy again. The fried celery crowns can be stored in the freezer for up to 1 month—just reheat in a dry skillet over medium heat until golden. For meal prep, cook the rice and mushrooms ahead, then fry the celery crowns fresh to maintain that signature crunch. Portion the rice into individual containers and store the celery crowns separately to keep them crisp.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to scrub a million dishes. The mushrooms and celery soften right into the rice while the eggs get that golden, slightly crispy top—all in one skillet. No chopping like a maniac, no separate pans, just done.
- Umami Bomb: That flour-coated egg mixture? It’s the secret weapon. The crispy edges soak up the savory mushrooms and celery, while the jasmine rice adds that fragrant, buttery depth. Honestly, it’s the kind of dish where every bite feels like a little flavor reward.
- Lunchbox Hero: Between us, this is my go-to for meal prep. The portions are hearty enough for leftovers, and it reheats like a dream—no soggy rice here. Pack it cold for work or save it for tomorrow’s dinner when you’re too exhausted to cook.
- Budget Buster: I make this with whatever’s in my fridge—celery lasts forever, mushrooms are cheap in bulk, and eggs? Always a steal. Plus, a single batch stretches for three meals, which means more money for takeout or groceries. Win-win.
Step-by-step instructions for crispy celery crown over sautéed mushrooms
This method delivers restaurant-quality texture contrast with perfectly crisp celery crowns and tender mushrooms.
Prepare the Crispy Celery Crowns
Cut off the leafy tops from the 4 whole celery stalks, reserving them for another use. Using a sharp chef's knife, slice each stalk into ½-inch thick rounds. You'll end up with about 16 rounds total. In a medium bowl, whisk together the 0.5 cup all-purpose flour, 0.5 tsp freshly ground black pepper, and ½ tsp diamond crystal kosher salt. This dry mixture will create a light, crisp batter for the celery.
In a separate bowl, beat the 2 whole large eggs until just combined. Dip each celery round into the beaten eggs, letting excess drip off, then coat thoroughly in the flour mixture. Press the flour gently against the celery to ensure even coverage. Arrange the coated rounds on a parchment-lined plate and let them rest for 10 minutes at room temperature. This resting period ensures the flour adheres properly and prevents excess moisture from causing soggy batter.
Fry the Celery Crowns to Golden Perfection
Heat the 0.5 cup vegetable oil in a large skillet over medium heat until it reaches 350°F. You can test the oil by dropping in a small piece of celery - it should sizzle immediately and float. Working in batches to avoid crowding, carefully add the celery rounds to the hot oil. Fry for 2-3 minutes per side until golden brown and crispy. The edges should be deeply browned while the centers remain tender.
Transfer the fried celery to a paper towel-lined plate to drain excess oil. Keep them warm in a 200°F oven while you prepare the mushrooms. If the celery crowns lose crispness during this time, simply return them to the oven for 1-2 minutes to refresh. The key to maintaining crispness is working efficiently and keeping them warm in a low oven rather than at room temperature.
Sauté the Mushrooms with Aromatics
In the same skillet (no need to clean it - those fond bits add flavor), melt the 2 tbsp unsalted butter over medium heat. Add the 4 cloves minced garlic and 2 whole minced shallots, cooking for 1-2 minutes until fragrant but not browned. Add the 1.5 lb sliced white mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their moisture and begin to brown.
Season the mushrooms with the remaining ½ tsp diamond crystal kosher salt, 0.5 tsp freshly ground black pepper, and 0.5 tsp dried thyme. Stir well to coat the mushrooms evenly with the seasoning. Cook for an additional 3-4 minutes until the mushrooms are tender and most of their liquid has evaporated. Remove from heat and set aside, reserving any remaining mushroom juices in the skillet.
Toast and Season the Jasmine Rice
In a medium saucepan, melt the remaining 2 tbsp unsalted butter over medium heat. Add the 1.5 cups jasmine rice and stir to coat each grain thoroughly with the butter. Toast the rice for 2-3 minutes, stirring frequently, until the grains become translucent at the edges and you can smell the nutty aroma of the rice.
Add 3 cups of water to the saucepan and bring to a boil. Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes. After 15 minutes, turn off the heat and let the rice steam undisturbed for an additional 5 minutes. Do not peek or stir during this resting period - it's crucial for developing proper texture.
Assemble and Finish the Dish
Gently fluff the cooked rice with a fork, then stir in the 2 tbsp low-sodium soy sauce and 1 tbsp toasted sesame oil. Transfer the rice to a serving platter and arrange the crispy celery crowns on top. Spoon the sautéed mushrooms and their juices over the rice, creating an even distribution.
For presentation, you can arrange the celery crowns in a circular pattern around the edge of the platter or cluster them in the center. Serve immediately while the celery crowns are still crisp and the mushrooms are warm. The contrast between the crunchy celery, tender mushrooms, and perfectly cooked rice creates a satisfying textural experience with each bite.
Pro Tips For Making Blue Apron Rice
- TOAST THE FLOUR FIRST: Before mixing the flour with eggs and water, spread it on a dry skillet over medium heat for 30 seconds—just until it smells nutty. I learned this the hard way when my rice coating turned gummy; toasting removes raw flour taste and adds depth. (Yes, even if you’re impatient like me, wait for that aroma.)
- SLICE CELERY THIN: Cut the celery into paper-thin rounds, not thick sticks. Thick slices stay crunchy and undercooked while the rice softens; thin slices cook evenly and blend into the dish without texture clashes. Use a sharp knife and stack the stalks before slicing for clean cuts.
- DON’T OVERMIX THE BATTER: Once you combine flour, eggs, and water, stir just until smooth—lumps are fine. Overmixing makes the coating dense and chewy, which turns the rice into a gluey mess. Think "rough dough" consistency, not pancake batter.
- LET THE RICE REST: After cooking, spread the rice on a wire rack for 10 minutes before serving. This prevents soggy bottoms from steam and lets the flour coating crisp up. (Your future self will thank you—trust me, I’ve served it straight from the pot.)
Best sauces and condiments for blue apron rice
Sesame-Garlic Sauce
This simple yet flavorful sauce elevates the dish by tying all components together. In a small bowl, whisk together 1 tbsp toasted sesame oil, 1 tbsp low-sodium soy sauce, 1 tsp honey, and 1 tsp rice vinegar.
Add 1 minced garlic clove and ½ tsp grated fresh ginger for depth. Drizzle this over the assembled rice and mushrooms just before serving—it adds a glossy finish and brightens the umami flavors. 🌟
Miso-Butter Glaze
For a richer, more complex flavor profile, create a miso glaze by combining 1 tbsp white miso paste, 1 tbsp unsalted butter, and 1 tsp mirin in a small saucepan. Warm over low heat until melted and smooth, then drizzle over the sautéed mushrooms before assembling the dish.
The miso adds a subtle sweetness and depth that pairs beautifully with the crisp celery crowns. 💛
Lemon-Herb Aioli
Brighten the dish with a tangy aioli by blending ½ cup mayonnaise, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 tbsp chopped fresh parsley, and ½ tsp garlic powder until smooth.
Serve on the side for dipping the celery crowns or drizzle lightly over the rice for a refreshing contrast to the umami mushrooms. This adds a fresh, zesty note that cuts through the richness. ✨
Spicy Sriracha Mayo
For those who love heat, mix ½ cup mayonnaise with 1 tbsp sriracha and 1 tsp lime juice until well combined. Spoon this over the mushrooms or serve as a dipping sauce for the celery crowns.
The spicy kick complements the earthy mushrooms and crispy celery, adding a dynamic layer of flavor that keeps the dish exciting. 🌶️
Umami Mushroom Gravy
Use the leftover mushroom juices from cooking to create a quick gravy. In a small saucepan, whisk together ½ cup reserved mushroom juices, 1 tbsp butter, and 1 tsp flour to make a roux.
Simmer for 2-3 minutes until thickened, then stir in 1 tsp soy sauce and ½ tsp Worcestershire sauce. Pour this rich gravy over the rice before adding the mushrooms and celery crowns for an extra layer of savory depth. 🍲
Nutrition facts
Frequently asked questions
Can I use basmati rice instead of jasmine rice?
Yes, you can substitute basmati rice, but the flavor will be slightly different. Jasmine rice has a delicate floral aroma that pairs beautifully with the mushrooms and celery crowns. If using basmati, add ½ tsp more dried thyme to enhance the aromatic profile. For best results, choose long-grain basmati and follow the same cooking instructions.
How do I keep the celery crowns crispy?
The key is frying at the right temperature (350°F) and keeping them warm in a 200°F oven while you finish the dish. Avoid stacking them—arrange in a single layer on a wire rack to prevent steam buildup. If they lose crispness, reheat in a dry skillet over medium heat for 1-2 minutes until golden again.
What if I don't have vegetable oil for frying?
You can use any neutral oil with a high smoke point, like canola or peanut oil. Avoid olive oil, as its lower smoke point can make the celery crowns greasy instead of crispy. For a lighter option, try avocado oil—it has a high smoke point and adds a subtle buttery flavor. Just ensure your oil reaches 350°F before frying.
Can I make this dish ahead of time?
Yes! Cook the rice and mushrooms ahead, then store them separately in airtight containers for up to 3 days in the fridge. Fry the celery crowns fresh before serving to maintain crispness. For meal prep, portion the rice into individual containers and store the celery crowns separately. Reheat the rice in the microwave, then refresh the celery crowns in a skillet until golden.
Why did my rice turn out mushy?
Mushy rice usually happens from overcooking or peeking/stirring during the 5-minute resting period. After boiling for 15 minutes, turn off the heat and let it steam undisturbed. If your rice is still too wet, spread it on a baking sheet and bake at 350°F for 5-10 minutes to dry it out. For future batches, use a rice cooker or follow the recipe’s toasting step precisely.