Mushroom Rice
Mushroom rice is soft and tender with plenty of savory flavors thanks to the mushrooms, broth, and herbs added to the dish.
Servings: 6
Calories: 276kcal
Ingredients
- 1½ cups long-grain rice
- 4 tablespoons salted butter, divided in half
- 1½ pounds white mushrooms, sliced (divided into ½ pound and 1 pound)
- 1 medium onion, chopped (about 1 cup)
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2½ cups chicken broth, or vegetable broth
- 2 tablespoons chopped fresh parsley
Instructions
- Rinse the rice in cold water and drain.
- Melt 2 tablespoons of the butter in a large skillet over medium-high heat.
- Add ½ pound of sliced mushrooms to the pan and saute for about 5-8 minutes. You want them to get a nice caramelization on the outside. Remove from the pan and put to one side. You will add these mushrooms back in at the end.
- Add the remaining butter to the skillet and melt over medium heat.
- Add the onion and garlic, and cook until softened, about 3 minutes.
- Add the remaining mushrooms and cook until they release their liquid and are tender, about 8 to 10 minutes.
- Add the rice to the skillet and stir to coat with the butter and mushroom mixture.
- Add the thyme, salt, and black pepper and stir to combine.
- Pour in the chicken or vegetable broth and stir.
- Bring to a boil, then reduce heat to low and cover.
- Simmer for 20 to 25 minutes or until the rice is cooked and the liquid is absorbed.
- Remove from heat and add the ½ pound of cooked mushrooms you put aside at the beginning. Don’t mix it yet. Let it sit covered for 5 minutes. The heat from the rice will warm up the mushrooms.
- After 5 minutes, fluff with a fork.
- Stir in some chopped parsley and serve.
Notes
- I suggest grabbing precut, sliced mushrooms in your grocery store’s vegetable area to save time and effort. You can also use a tube of minced garlic instead of doing it by hand.
- To rinse the rice, you can put it under cool running water in a strainer to remove any debris and powdery starch. This will result in fluffier cooked rice.
- Make sure to cook rice to al dente and don’t overcook it, which can lead to mushy rice.
Nutrition
Calories: 276kcal | Carbohydrates: 44g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 655mg | Potassium: 459mg | Fiber: 2g | Sugar: 4g | Vitamin A: 561IU | Vitamin C: 6mg | Calcium: 31mg | Iron: 1mg