Description
A flavorful and easy-to-make Mushroom Rice recipe featuring sautéed mushrooms and aromatic herbs, cooked to perfection with vegetable broth. This vegetarian and gluten-free side dish is perfect for complementing a variety of meals.
Ingredients
Scale
Rice and Broth
- 1 cup long-grain white rice
- 2 cups vegetable broth
Vegetables and Herbs
- 1 small onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced (such as cremini or button)
- 2 tablespoons chopped fresh parsley
Seasonings and Oil
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
Instructions
- Sauté Onions: Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
- Add Garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
- Cook Mushrooms: Add the sliced mushrooms to the pan and cook until they release their moisture and are nicely browned, about 5-7 minutes.
- Toast Rice: Stir in the rice and cook for 1-2 minutes to lightly toast it with the mushroom mixture, enhancing the nutty flavor of the rice.
- Add Broth and Seasonings: Pour in the vegetable broth, then add salt, black pepper, and dried thyme. Stir to combine all ingredients evenly.
- Simmer: Bring the mixture to a boil, then reduce heat to low, cover the saucepan, and let it simmer for 15-18 minutes until the rice is tender and the liquid has been absorbed.
- Rest the Rice: Remove the saucepan from heat and let it sit, still covered, for 5 minutes to allow the rice to finish steaming and become fluffy.
- Finish and Serve: Fluff the rice with a fork and stir in the chopped fresh parsley. Serve warm as a delicious side dish.
Notes
- For extra flavor, add a splash of soy sauce or a teaspoon of butter at the end of cooking.
- Substitute brown rice if desired, but keep in mind the cooking time will be longer and you may need extra broth.
- Adding finely chopped spinach or peas towards the end of cooking adds a colorful and nutritious variation.
