Mushroom Rice
This delicious Mushroom Rice is a quick, 30-minute comforting meal seasoned with garlic and herbs. Serve it as a hearty vegetarian meal or a side dish to various main courses.
Servings: 8
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 fresh 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, add 1 tablespoon of butter and 1 tablespoon of olive oil and melt over medium-high heat. Stir in half of the minced garlic and cook for 15 seconds.
- Add the mushrooms and cook for 8 minutes, stirring frequently, until the mushrooms are caramelized and tender. Transfer the mushrooms to a plate and keep them covered. Set aside.
- Heat the remaining butter and olive oil in the pan. Add the diced onions and cook for 3 minutes. Add the remaining garlic and cook for 10 seconds.
- Stir in rice, thyme, salt, and pepper, and cook for 30 seconds to toast the rice.
- Add ½ cup of broth and, using a wooden spoon, scrape up all the browned bits from the bottom of the pan.
- Stir in the remaining broth and bring to a simmer. Reduce the heat to low and cover. Cook for 15 to 17 minutes or until the liquid has evaporated.
- Remove from the heat and stir in the mushrooms and green onions. Then, cover with a lid and set aside for 10 minutes.
- Fluff the rice with a fork or rice paddle and serve.
Notes
- Rinse the rice to remove excess starch and prevent gumminess.
- To add a bit of heat, include chilis with the garlic and onions or a pinch of cayenne with the seasonings.
- To make this recipe with brown rice, add an additional 1/4 cup of broth and cook the rice for 40 minutes.
- Garnish the rice with fresh herbs, parmesan, chili oil, or cracked black pepper.
- Store leftovers in an airtight container in the fridge for 4 days or in the freezer for 3 months. Reheat with a splash of water in the microwave in 20-second increments or on the stove over medium heat. If frozen, thaw in the fridge overnight before reheating.
Nutrition
Calories: 216kcal | Carbohydrates: 33g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 197mg | Potassium: 395mg | Fiber: 1g | Sugar: 2g | Vitamin A: 131IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg
