Description
This Mushroom Rice recipe is a simple and flavorful one-pot dish featuring long-grain white rice cooked with sautéed mushrooms, onion, and garlic in vegetable broth. Enhanced with thyme, parsley, and optional Parmesan cheese, it makes a perfect vegetarian main course or side dish that’s both comforting and easy to prepare on the stovetop.
Ingredients
Scale
Rice and Broth
- 1 cup long-grain white rice
- 2 cups vegetable broth
Aromatics and Vegetables
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced (cremini or button)
Seasonings
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
Optional Garnishes
- 2 tablespoons chopped fresh parsley
- 1/4 cup grated Parmesan cheese
Instructions
- Sauté Onions: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 3-4 minutes.
- Add Garlic: Stir in the minced garlic and cook for another 30 seconds or until fragrant, ensuring it doesn’t burn.
- Cook Mushrooms: Add the sliced mushrooms to the skillet and cook until they release their moisture and turn tender, approximately 5-7 minutes.
- Prepare Rice: Meanwhile, rinse the rice under cold water until the water runs clear to remove excess starch.
- Combine Rice and Mushrooms: Add the rinsed rice to the skillet with the mushrooms, stirring well to coat the rice grains with oil and combine all ingredients thoroughly.
- Add Broth and Seasoning: Pour in the vegetable broth and season the mixture with salt, black pepper, and dried thyme.
- Simmer: Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 15-18 minutes, or until the rice is fully cooked and the liquid has been absorbed.
- Rest the Rice: Remove the skillet from heat and let it sit covered for 5 minutes to allow the rice to finish steaming and set.
- Finish and Serve: Fluff the rice gently with a fork and stir in the chopped fresh parsley and grated Parmesan cheese if using. Serve the dish warm as a hearty side or light main course.
Notes
- To deepen the flavor, substitute vegetable broth with chicken broth or add a splash of white wine when sautéing the mushrooms.
- Add toasted nuts like pine nuts or walnuts for a crunchy texture.
- Use brown rice instead of white rice for a heartier and whole-grain version; remember to increase cooking time accordingly.
- For a vegan version, omit the Parmesan cheese or replace it with a plant-based cheese alternative.
