Mushroom Rice is a flavorful and hearty dish that combines long-grain white rice with sautéed mushrooms, onions, and garlic, all cooked in vegetable broth for a delicious twist.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Side Dish
Method:Stovetop
Cuisine:Vegetarian
Diet:Vegetarian
Ingredients
Scale
2 cups long-grain white rice
4 cups vegetable broth
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
8 ounces mushrooms, sliced (button or cremini)
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup fresh parsley, chopped (for garnish)
Instructions
Rinse the rice under cold water until the water runs clear. Drain and set aside.
In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
Stir in the minced garlic and sliced mushrooms. Cook for an additional 5-7 minutes until the mushrooms are tender and have released their moisture.
Add the rinsed rice to the saucepan and stir to coat the rice with the oil and vegetables.
Pour in the vegetable broth, then add the dried thyme, salt, and black pepper. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 18-20 minutes, or until the rice is cooked and the liquid is absorbed.
Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork and stir in the chopped parsley before serving.
Notes
For added flavor, consider sautéing a teaspoon of soy sauce or Worcestershire sauce with the mushrooms.
You can substitute the vegetable broth with chicken broth for a non-vegetarian option or use brown rice for a healthier twist, adjusting the cooking time accordingly.