Description
This mushroom rice recipe is a savory, earthy side dish made with tender rice, sautéed mushrooms, and aromatic herbs. It’s quick to make, packed with flavor, and pairs beautifully with a wide range of mains or stands on its own as a light vegetarian meal.
Ingredients
Scale
Main Ingredients
- 1 cup long grain white rice, rinsed
- 2 tablespoons olive oil or butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 8 oz mushrooms (such as cremini or button), sliced
- 2 cups vegetable or chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
Garnish
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Prepare Aromatics: In a medium saucepan, heat olive oil or butter over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent, creating a fragrant base for your dish.
- Add Garlic: Stir in the minced garlic and cook for another 30 seconds to release its flavor without burning.
- Sauté Mushrooms: Add the sliced mushrooms to the pan and cook for 5–6 minutes until they release their moisture and begin to brown, enhancing their earthy flavor.
- Toast Rice: Stir in the rinsed rice, salt, pepper, and dried thyme, cooking for 1–2 minutes to lightly toast the rice and blend the seasonings.
- Add Broth and Simmer: Pour in the vegetable or chicken broth, stir to combine, and bring to a boil. Reduce heat to low, cover, and simmer for 15–18 minutes until the rice is tender and the liquid is absorbed.
- Rest and Fluff: Remove the pan from heat and let it sit covered for 5 minutes to allow the rice to finish steaming. Fluff the rice with a fork.
- Garnish and Serve: Garnish with chopped fresh parsley if desired, and serve the mushroom rice warm as a flavorful side dish or light meal.
Notes
- For extra flavor, add a splash of soy sauce or a sprinkle of grated Parmesan before serving.
- You can substitute brown rice but adjust the liquid and cooking time accordingly.
