Description
This Mushroom Rice recipe is a savory, comforting dish featuring tender cremini mushrooms sautéed with garlic and onions, perfectly combined with fluffy long-grain rice cooked in flavorful low-sodium broth. It’s an ideal side or light main dish that elevates simple ingredients with rich, caramelized mushroom flavor and fresh thyme.
Ingredients
Scale
Fats and Oils
- 2 tablespoons butter
- 2 tablespoons olive oil
Aromatics
- 4 cloves garlic, minced and divided
- 1 small yellow onion, diced
- Fresh thyme, to taste
- Salt, to taste
- Black pepper, to taste
Main Ingredients
- 1 pound cremini mushrooms, sliced
- 1½ cups long-grain rice
- 2½ cups low-sodium broth (chicken or vegetable)
- Chopped green onions, for garnish
Instructions
- Sauté Mushrooms: In a large pan, melt 1 tablespoon of butter with 1 tablespoon olive oil over medium-high heat. Add half of the minced garlic and cook until fragrant, about 30 seconds. Add the sliced mushrooms and cook, stirring occasionally, until caramelized and browned, about 8 minutes. Remove from pan and set aside.
- Sauté Onions and Garlic: In the same pan, add the remaining 1 tablespoon butter and 1 tablespoon olive oil. Add the diced yellow onion and cook over medium heat until soft and translucent, about 5 minutes. Stir in the remaining minced garlic and cook briefly for about 30 seconds until fragrant.
- Toast Rice: Add the uncooked long-grain rice to the pan with the onions and garlic. Stir well to coat the rice with the oils and aromatics. Add fresh thyme, salt, and pepper to taste. Toast the rice for about 30 seconds to enhance its flavor.
- Deglaze Pan: Pour in half a cup (½ cup) of the broth and stir, scraping up any browned bits from the bottom of the pan to deepen the flavor.
- Cook Rice: Add the remaining broth (2 cups) to the pan. Reduce heat to low, cover the pan, and let the rice simmer gently for 15 to 17 minutes, or until all the liquid is absorbed and the rice is tender.
- Combine and Rest: Remove the pan from heat. Gently fold in the sautéed mushrooms and chopped green onions. Cover the pan and let it sit for 10 minutes to allow the flavors to meld and the rice to steam to perfect fluffiness.
Notes
- Use either chicken or vegetable low-sodium broth depending on your preference or dietary needs.
- For a deeper mushroom flavor, consider adding a splash of soy sauce or a sprinkle of parmesan cheese after cooking (optional).
- Be sure to keep the heat low during simmering to prevent the rice from burning or sticking to the pan.
- To make this recipe vegan, substitute the butter with additional olive oil and use vegetable broth.
- Letting the rice rest covered after cooking is essential for perfect texture and flavor.
