Mushroom Rice
Mushroom Rice is a delightful and versatile dish that brings a comforting, earthy flavor to the table. This recipe is quick and easy, making it the perfect side dish for any meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Sautéing
- Cuisine: European/Asian
- Diet: Vegetarian
Ingredients
- 2 tablespoons butter (or olive oil)
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 8 ounces (225 g) fresh mushrooms, sliced (white button or cremini)
- 1 cup (200 g) long-grain white rice, rinsed and drained
- 2 cups (480 ml) 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
- Sauté Aromatics: In a medium saucepan, melt the butter over medium heat. Add the chopped onion and cook for 3–4 minutes until soft and translucent. Stir in the garlic and cook for another 30 seconds until fragrant.
- Cook Mushrooms: Add the sliced mushrooms to the pan and sauté for 5–6 minutes until they release their moisture and begin to brown.
- Toast the Rice: Stir in the rice and cook for 1–2 minutes, letting it absorb some of the butter and flavors.
- Add Liquid & Seasoning: Pour in the broth, then season with salt, pepper, and thyme if using. Stir well and bring to a gentle boil.
- Simmer: Reduce the heat to low, cover with a tight-fitting lid, and simmer for 15–18 minutes, or until the rice is tender and the liquid is absorbed.
- Rest & Fluff: Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and garnish with chopped parsley before serving.
Notes
For best results, use fresh mushrooms for added flavor. Substitute butter with olive oil for a vegan option.
Find it online: https://www.chickenmint.com/mushroom-rice/