Description
Mushroom Rice is a flavorful and easy-to-make side dish featuring perfectly cooked long grain white rice sautéed with aromatic garlic, onions, and tender mushrooms. Enhanced with herbs and optional Parmesan topping, it’s a savory and comforting complement to a variety of main courses.
Ingredients
Scale
Rice and Broth
- 1 cup long grain white rice
- 2 cups low-sodium chicken or vegetable broth
Sauté Base
- 1 tablespoon olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced (cremini, button, or your choice)
Seasonings
- ½ teaspoon dried thyme or Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Finishing Touches
- 2 tablespoons chopped fresh parsley (optional)
- Grated Parmesan for topping (optional)
Instructions
- Sauté Onions and Garlic: In a medium saucepan over medium heat, heat olive oil or butter. Add the finely chopped onion and sauté for 3 to 4 minutes until it becomes soft and translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook Mushrooms: Add the sliced mushrooms to the pan and cook for 5 to 7 minutes, stirring occasionally. Continue cooking until the mushrooms release their moisture and turn a golden brown color, enhancing their flavor.
- Toast the Rice: Stir the rice into the mushroom mixture and cook for 1 to 2 minutes, stirring frequently to coat the grains with the flavorful oil and mixture, which also helps develop a nutty flavor.
- Add Broth and Seasonings: Pour in the chicken or vegetable broth and add dried thyme (or Italian seasoning), salt, and black pepper. Bring the mixture to a rolling boil over medium-high heat.
- Simmer the Rice: Once boiling, reduce the heat to low, cover the saucepan with a lid, and let the rice simmer gently for 18 to 20 minutes, or until the rice is tender and the liquid has been fully absorbed.
- Rest and Fluff: Remove the pan from heat and keep it covered for 5 minutes to allow the rice to finish steaming. Then, fluff the rice gently with a fork to separate the grains.
- Garnish and Serve: Stir in the chopped fresh parsley if using and sprinkle grated Parmesan cheese on top if desired. Serve warm as a delicious savory side dish.
Notes
- You can substitute brown rice for a whole grain variation; however, increase the cooking time and the broth amount slightly to accommodate the longer cooking time and absorption needs of brown rice.
- This mushroom rice pairs exceptionally well with grilled chicken, fish, or tofu dishes.
- For vegan variations, use olive oil instead of butter and omit the Parmesan cheese or substitute with a plant-based alternative.
