Description
Mushroom Rice is a savory and comforting side dish made with sautéed mushrooms, onions, and garlic cooked together with fluffy rice and herbs for rich, earthy flavor.
Ingredients
Units
Scale
- 1 cup long-grain white rice
- 2 cups chicken or vegetable broth
- 2 tbsp butter or olive oil
- 8 oz mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley (optional)
Instructions
- In a medium saucepan, heat butter or oil over medium heat. Add mushrooms and cook for 5–7 minutes until browned and moisture has evaporated.
- Add chopped onion and cook for 2–3 minutes until softened. Stir in garlic and thyme and cook for 30 seconds more.
- Add rice and stir to coat with the mushroom mixture.
- Pour in broth, add salt and pepper, and bring to a boil.
- Reduce heat to low, cover, and simmer for 18–20 minutes, or until rice is tender and liquid is absorbed.
- Remove from heat and let sit covered for 5 minutes. Fluff with a fork and garnish with parsley if desired.
Notes
- Use a mix of mushroom varieties for deeper flavor.
- Brown rice can be used but will require a longer cooking time and more liquid.
- This dish pairs well with chicken, beef, or as a vegetarian main with a salad.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg