Description
This Mushroom Rice recipe combines sautéed cremini mushrooms with fragrant herbs and long-grain rice simmered in flavorful low-sodium broth, creating a savory, comforting side dish perfect for any meal.
Ingredients
Fats and Oils
- 2 tablespoons butter
- 2 tablespoons olive oil
Produce
- 4 cloves garlic, minced
- 1 pound cremini mushrooms, sliced
- 1 small yellow onion, diced
- Fresh thyme, to taste
- Chopped green onions, for garnish (about 2 tablespoons)
Grains
- 1½ cups long-grain rice
Liquids
- 2½ cups low-sodium broth (chicken or vegetable)
Seasonings
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare Mushroom Sauté:
In a large pan, melt 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. Sauté half of the minced garlic until fragrant, about 30 seconds, then add the sliced cremini mushrooms. Cook for about 8 minutes, stirring occasionally, until the mushrooms are caramelized and browned. Remove the mushrooms and set aside.
- Sauté Onions and Garlic:
In the same pan, heat the remaining 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add the diced yellow onion and cook until soft and translucent, about 4-5 minutes. Stir in the remaining garlic and cook briefly until fragrant.
- Toast the Rice:
Add the uncooked long-grain rice to the pan with the onions and garlic, along with fresh thyme, salt, and pepper to taste. Toast the rice by stirring constantly for about 30 seconds to develop flavor.
- Deglaze the Pan:
Pour in half a cup of the broth to deglaze the pan, scraping up any browned bits stuck to the bottom with a wooden spoon. This adds depth to the flavor.
- Simmer the Rice:
Add the remaining broth to the pan and bring to a simmer. Reduce heat to low, cover the pan, and cook undisturbed for 15 to 17 minutes, or until the rice has absorbed all the liquid and is tender.
- Combine and Rest:
Remove the pan from heat and gently fold the sautéed mushrooms and chopped green onions into the rice. Cover the pan again and let it sit for 10 minutes to allow the flavors to meld and the rice to finish steaming.
- Serve:
Fluff the rice with a fork and serve warm as a delicious side dish.
Notes
- Use low-sodium broth to better control the salt content of the dish.
- If you prefer a vegan version, substitute butter with additional olive oil and use vegetable broth.
- For extra flavor, add a splash of white wine during the deglazing step.
- Fresh thyme can be replaced with dried thyme; use about 1 teaspoon if dried.
- Feel free to garnish with fresh parsley or grated Parmesan cheese for added taste.
