Mushroom Herb Rice
Elevate your next meal with this delightful Mushroom Herb Rice—a fragrant, flavorful side dish that's as versatile as it is delicious. Featuring tender basmati rice infused with the earthy essence of sautéed button mushrooms, fresh thyme, and a hint of garlic, this recipe combines simplicity with gourmet flair. A touch of olive oil and butter ensures a rich, silky texture, while vibrant parsley adds a fresh, herbaceous finish. Cooked in water or an optional splash of chicken or vegetable stock for added depth, this one-pot wonder comes together in just 35 minutes, making it perfect for busy weeknights or as an elegant companion to roasted meats or vegetables. Serve it warm and watch it shine at your dinner table with its perfect balance of comforting flavors and aromatic herbs.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 2 pieces Garlic cloves, minced
- 1.5 cups Button mushrooms, sliced
- 1 teaspoon Fresh thyme, chopped
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Chicken or vegetable stock, optional
Instructions
Rinse the basmati rice under cold running water until the water runs clear. This ensures the rice cooks fluffy and not sticky.
In a medium saucepan, bring 2 cups of water (or 1.5 cups of water and 0.5 cup chicken/vegetable stock for extra flavor) to a boil.
Add 1 teaspoon of salt to the boiling water, then stir in the rinsed rice. Cover the saucepan, reduce the heat to low, and let the rice simmer for 15-18 minutes, or until all the liquid has been absorbed.
While the rice cooks, heat a large skillet over medium heat and add the olive oil and butter.
Once the butter has melted, add the minced garlic and sauté for 30 seconds, or until fragrant.
Add the sliced button mushrooms to the skillet, stirring occasionally, and cook for 5-7 minutes, or until the mushrooms are tender and golden brown.
Stir in the chopped fresh thyme, ground black pepper, and a pinch of salt to season the mushrooms. Cook for another 1-2 minutes to let the flavors meld.
Once the rice is cooked, fluff it with a fork and gently fold it into the mushroom mixture in the skillet.
Add the freshly chopped parsley, adjust the seasoning if needed, and stir well to combine.
Remove from heat and serve warm as a side dish or a light main course. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 2827 mg | 123% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 4.7 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 94 mg | 7% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 876 mg | 19% | |
*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.
