Creamy Rice with Peas and Mushrooms
Indulge in the comforting, savory goodness of Creamy Rice with Peas and Mushrooms, a one-pan wonder that's as satisfying as it is simple to make. This dish combines tender long-grain white rice with the earthy depth of sautéed mushrooms, the vibrant sweetness of peas, and the luxurious creaminess of heavy cream and Parmesan cheese. Infused with the rich flavors of garlic, onions, and a base of vegetable broth, each bite is packed with wholesome, hearty delight. Quick enough for weeknight dinners yet elevated enough to impress at gatherings, this creamy rice is the perfect side dish or vegetarian main course. Garnished with fresh parsley for a burst of color and freshness, it’s a meal that's sure to become a family favorite. Ready in just 40 minutes, it’s comfort food at its finest!
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups mushrooms, sliced
- 1 cup long-grain white rice
- 2.5 cups vegetable broth
- 1 cup frozen peas, thawed
- 0.5 cup heavy cream
- 0.5 cup Parmesan cheese, grated
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat a large skillet over medium heat and add the butter and olive oil. Allow the butter to melt completely.
Add the chopped onion to the skillet and sauté for 3-4 minutes, or until it becomes translucent.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their liquid and become golden brown.
Pour in the rice and stir well to coat the grains in the mixture, cooking for 1-2 minutes to lightly toast the rice.
Slowly add the vegetable broth and bring the mixture to a gentle simmer. Reduce the heat to low, cover the skillet with a lid, and let the rice cook for 15-18 minutes, or until the liquid is fully absorbed.
Stir in the thawed peas, heavy cream, and Parmesan cheese. Mix well until the ingredients are fully incorporated and the mixture becomes creamy.
Season with salt and black pepper to taste. Cook for an additional 2-3 minutes to warm through.
Remove the skillet from heat and garnish with freshly chopped parsley before serving.
Serve hot as a side dish or a hearty vegetarian main course.
Nutrition Facts
Calories |
1660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.5 g | 124% | |
| Saturated Fat | 48.3 g | 242% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 4663 mg | 203% | |
| Total Carbohydrate | 144.8 g | 53% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 30.8 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 669 mg | 51% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2793 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
