Mushroom Rice
Elevate your side dish game with this flavorful Mushroom Rice, a hearty and aromatic recipe that combines tender long-grain white rice with earthy button mushrooms, caramelized onions, and a hint of garlic. Cooked in rich chicken or vegetable broth for added depth, this one-pot wonder is perfectly seasoned with a touch of salt, black pepper, and melted butter for a satisfying finish. The fresh parsley garnish not only adds a pop of color but brings a bright, herbaceous twist to every bite. Ready in just 35 minutes, this easy yet elegant dish is ideal for weeknight dinners or as a versatile accompaniment to your favorite mains. With keywords like "mushroom rice recipe," "easy rice side dish," and "flavorful rice with mushrooms," this dish is sure to become a staple in your recipe collection!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups button mushrooms
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium (finely chopped) yellow onion
- 3 cloves (minced) garlic
- 2 cups low-sodium chicken or vegetable broth
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons (chopped) fresh parsley
Instructions
Rinse the rice under cold running water until the water runs clear. Set it aside to drain.
Clean the button mushrooms with a damp paper towel and slice them thinly.
In a medium saucepan, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat.
Add the finely chopped onion and sauté for 2-3 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the sliced mushrooms to the pan and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.
Stir in the rice and toast it for 1-2 minutes, allowing it to absorb the flavors from the pan.
Pour in the chicken or vegetable broth, and season with salt and black pepper. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed.
Remove the saucepan from the heat and let it sit, covered, for 5 minutes to steam.
Fluff the rice with a fork, stir in the remaining 1 tablespoon of butter, and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1487 mg | 65% | |
| Total Carbohydrate | 76.7 g | 28% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 7.8 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 890 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.
