Mushroom Rice
A simple yet delectable Mushroom Rice dish that harmonizes tender grains with rich umami flavors of mushrooms, making it the perfect side or a stand-alone vegetarian delight.
Ingredients
Main Ingredients
- 1 cup long-grain rice Use high-quality rice such as Jasmine or Basmati.
- 2 cups vegetable broth Low-sodium broth preferred.
- 1 cup mushrooms, sliced Fresh varieties like cremini or shiitake are best.
- 1 medium onion, chopped Sweet or yellow onion is ideal.
- 2 cloves garlic, minced Use fresh for vibrant flavor.
- 2 tablespoons olive oil Extra virgin olive oil recommended for richness.
- 1 teaspoon thyme Fresh thyme works best, dried is acceptable.
- to taste salt and pepper Essential for flavor enhancement.
Instructions
Preparation
- In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until translucent, about 3-4 minutes.
- Add the sliced mushrooms and cook for 5-7 minutes, until they release moisture and are tender.
- Stir in the rice and thyme, cooking for another 1-2 minutes to toast the rice.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat to low, cover, and let simmer for 18-20 minutes without lifting the lid.
- Remove from heat when cooked and liquid is absorbed. Season with salt and pepper to taste, and fluff with a fork before serving.
Notes
Feel free to experiment with herbs and add nuts or seasonal vegetables for customization. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.