Easy Mushroom Rice

Easy Mushroom Rice

This recipe is a simple and flavorful side dish that goes perfectly with any protein or vegetarian main course. It’s ready in under 30 minutes, making it a great option for busy weeknights.

Ingredients:

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 small onion, diced
• 8 ounces mushrooms, sliced (cremini, white, or a mix)
• 1 clove garlic, minced
• 1 cup long-grain white rice
• 2 1/4 cups chicken broth or vegetable broth
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• 1/4 cup chopped fresh parsley (optional)

Cooking Guide:

1. Heat olive oil and butter in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.

2. Add the sliced mushrooms and cook until they release their juices and begin to brown, about 7 minutes. Stir occasionally to prevent sticking.

3. Add the minced garlic and cook for another minute, until fragrant.

4. Stir in the uncooked rice and cook for 1 minute, stirring constantly to coat the rice with the oil and seasonings.

5. Pour in the chicken or vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce heat to low, cover the pot, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed.

6. Remove from heat and let stand for 5 minutes before fluffing with a fork. Garnish with fresh parsley (optional) and serve.

Tips:

• For a richer flavor, use a combination of olive oil and butter.
• You can substitute brown rice for white rice, but increase the cooking time by about 10 minutes.
• Want to add some protein? Stir in cooked chicken, shrimp, or tofu towards the end of cooking.
• To make this dish vegan, use vegetable broth and omit the butter.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Enjoy this easy and delicious Mushroom Rice recipe!