Mushroom Rice
Mushroom rice is a versatile and flavorful side dish that combines the richness of mushrooms with the fluffiness of rice. With its simple ingredients and customizable nature, it’s the perfect addition to many meals, whether as a side or a vegetarian main course.
Ingredients
- 2 tablespoons butter divided
- 2 tablespoons olive oil divided
- 4 cloves garlic minced, divided
- 1 pound cremini mushrooms sliced
- 1 small yellow onion diced
- 1½ cups uncooked long-grain rice
- 1 teaspoon fresh thyme
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 2½ cups low-sodium chicken broth you can also use vegetable or beef broth, or water
- ¼ cup chopped green onions
Instructions
- 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 for 15 seconds.
- Add the sliced mushrooms and cook for 8 minutes, stirring often, until they are caramelized and tender. Transfer the mushrooms to a plate, cover, and set aside.
- In the same pan, heat the remaining butter and olive oil. Add the diced onions and cook for 3 minutes. Add the remaining minced garlic and cook for another 10 seconds.
- Stir in the rice, thyme, salt, and pepper, and cook for 30 seconds to toast the rice.
- Pour in ½ cup of broth and, using a wooden spoon, scrape up any browned bits from the bottom of the pan.
- Stir in the remaining broth and bring the mixture to a simmer. Reduce the heat to low, cover, and cook for 15 to 17 minutes, or until the liquid is absorbed.
- Remove the pan from the heat and stir in the mushrooms and green onions. Cover and let sit for 10 minutes.
- Fluff the rice with a fork or rice paddle and serve.
Notes
Rinse the rice to remove excess starch, which helps prevent it from becoming too sticky.
For a bit of heat, add chilis along with the garlic and onions, or include a pinch of cayenne pepper with the seasonings.
To make this recipe with brown rice, increase the broth by an additional ¼ cup and cook for 40 minutes.
Garnish the rice with fresh herbs, parmesan, chili oil, or cracked black pepper for added flavor.
Store any leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. To reheat, add a splash of water and microwave in 20-second intervals or reheat on the stove over medium heat. If frozen, thaw overnight in the fridge before reheating.
For a bit of heat, add chilis along with the garlic and onions, or include a pinch of cayenne pepper with the seasonings.
To make this recipe with brown rice, increase the broth by an additional ¼ cup and cook for 40 minutes.
Garnish the rice with fresh herbs, parmesan, chili oil, or cracked black pepper for added flavor.
Store any leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. To reheat, add a splash of water and microwave in 20-second intervals or reheat on the stove over medium heat. If frozen, thaw overnight in the fridge before reheating.