Description
This Mushroom Rice recipe is a flavorful and comforting one-pan dish featuring caramelized cremini mushrooms, aromatic garlic, and tender long-grain rice simmered in savory low-sodium broth. Perfect as a hearty side or a vegetarian main, it’s simple to prepare and packed with rich, earthy flavors balanced by fresh thyme and a touch of butter.
Ingredients
Scale
Base Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced and divided
- 1 pound cremini mushrooms, sliced
- 1 small yellow onion, diced
- 1½ cups long-grain rice
- 2½ cups low-sodium broth (chicken or vegetable)
- Fresh thyme, to taste
- Salt, to taste
- Black pepper, to taste
Garnish
- Chopped green onions, for stirring in at the end
Instructions
- Sauté Mushrooms: In a large pan, melt 1 tablespoon of butter and combine with 1 tablespoon olive oil over medium-high heat. Add half of the minced garlic and sauté until fragrant, about 30 seconds. Add the sliced mushrooms and cook, stirring occasionally, for about 8 minutes until they’re caramelized and browned. Remove from pan and set aside.
- Cook Onions and Garlic: In the same pan, add the remaining butter and olive oil. Add the diced onions and cook on medium heat until they become soft and translucent, about 5 minutes. Stir in the remaining minced garlic and cook briefly until fragrant, about 30 seconds.
- Toast Rice and Season: Add the uncooked long-grain rice, fresh thyme, salt, and black pepper to the pan. Stir to combine and toast the rice for about 30 seconds, allowing the flavors to meld.
- Deglaze Pan: Pour in half a cup of low-sodium broth and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. This adds depth of flavor to the dish.
- Simmer Rice: Add the remaining broth to the pan. Cover and reduce the heat to low. Allow the rice to simmer gently for 15–17 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 again and let the dish rest for 10 minutes to allow flavors to meld and the rice to finish steaming.
- Serve: Fluff the mushroom rice with a fork and serve warm as a side dish or main course.
Notes
- For a vegan version, substitute butter with additional olive oil or a vegan butter alternative.
- You can use vegetable broth to make this dish vegetarian and vegan-friendly.
- If you prefer a nuttier flavor, use brown rice but increase cooking time and liquid amount accordingly.
- Fresh thyme can be substituted with dried thyme; use about 1 teaspoon dried.
- Letting the rice rest covered off the heat helps achieve fluffy texture.
