Description
A flavorful and comforting Mushroom Rice recipe that combines sautéed cremini mushrooms, garlic, and aromatic herbs cooked with long-grain rice in a savory broth. Perfect as a wholesome side dish or a light vegetarian main course.
Ingredients
Scale
Butter and Oil
- 2 tablespoons butter
- 2 tablespoons olive oil
Vegetables and Aromatics
- 4 cloves garlic, minced
- 1 pound cremini mushrooms, sliced
- 1 small yellow onion, diced
- Fresh thyme, to taste
- Chopped green onions, for garnish (optional)
Grains and Liquids
- 1½ cups long-grain rice
- 2½ cups low-sodium broth (chicken or vegetable)
Seasoning
- Salt, to taste
- Black pepper, to taste
Instructions
- Sauté Mushrooms: In a large pan, melt 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. Add half of the minced garlic and sauté until fragrant. Add sliced cremini mushrooms and cook for about 8 minutes until caramelized. Remove from pan and set aside.
- Cook Onions and Garlic: In the same pan, heat the remaining butter and olive oil. Add the diced onion and cook until soft and translucent, about 3-5 minutes. Stir in the remaining minced garlic briefly until fragrant.
- Toast Rice and Season: Add the uncooked long-grain rice to the pan along with fresh thyme, salt, and pepper. Toast the rice for about 30 seconds, stirring constantly to coat the grains with butter and aromatics.
- Deglaze Pan: Pour in half a cup (½ cup) of broth to deglaze the pan, scraping up any browned bits from the bottom to enhance flavor.
- Simmer Rice: Add the remaining broth to the pan. Reduce heat to low, cover, and simmer for 15 to 17 minutes or until the liquid is fully absorbed and the rice is tender.
- Combine and Rest: Remove the pan from heat and gently fold in the sautéed mushrooms and chopped green onions if using. Cover and let the rice sit for 10 minutes to allow flavors to meld before serving.
Notes
- Use low-sodium broth to better control the saltiness of the dish.
- For a vegetarian option, use vegetable broth instead of chicken broth.
- Fresh thyme can be substituted with dried thyme, but reduce the quantity to about one teaspoon.
- Make sure to toast the rice briefly to enhance its nutty flavor before simmering.
- Allow the rice to rest covered after cooking to achieve better texture and flavor absorption.
