Mushroom Rice is a savory and aromatic dish made with earthy mushrooms and fluffy rice, perfect as a side or standalone vegetarian meal.

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Rinse the rice under cold water until the water runs clear. Drain and set aside.
In a large skillet or saucepan, heat olive oil or butter over medium heat.
Add the chopped onion and cook until softened, about 3-4 minutes.
Add the garlic and sliced mushrooms. Cook until the mushrooms release their moisture and start to brown, about 6-8 minutes.
Stir in the rice and cook for 1-2 minutes, allowing it to toast slightly.
Pour in the vegetable broth and add salt, pepper, and thyme if using. Stir to combine.
Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked and liquid is absorbed.
Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
Garnish with chopped parsley before serving.