Mushroom Rice
A quick and comforting dish that combines earthy mushrooms with creamy rice, perfect for any meal.
Ingredients
For the Mushroom Rice
- 2 tablespoons butter (or olive oil) Use olive oil for a healthier twist
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces fresh mushrooms, sliced (white button or cremini)
- 1 cup long-grain white rice, rinsed and drained Can use brown rice; adjust cooking time and liquid
- 2 cups low-sodium chicken or vegetable broth
- ½ teaspoon salt Adjust to taste
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preparation
- In a medium saucepan, melt the butter over medium heat.
- Add the chopped onion and cook for 3-4 minutes until softened and translucent.
- Stir in the minced garlic, cooking for an additional 30 seconds until fragrant.
Cooking
- Toss in the sliced mushrooms and sauté for 5-6 minutes until they release their moisture and turn golden brown.
- Stir in the rinsed rice and cook for 1-2 minutes, allowing it time to absorb some of the butter and flavors from the pan.
- Pour the broth into the pot and season with salt, pepper, and thyme (if using). Stir everything well and bring it to a gentle boil.
- Reduce the heat to low, cover with a tight-fitting lid, and let it simmer for 15-18 minutes, or until the rice is tender and most of the liquid is absorbed.
- Once done, remove from heat and let it sit covered for another 5 minutes.
- Fluff with a fork and garnish with the chopped parsley before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat with a splash of broth to restore moisture.