Mushroom Rice for a Crowd
Elevate your next gathering with this flavorful Mushroom Rice for a Crowd, a comforting side dish that's as easy to prepare as it is satisfying. This hearty recipe combines tender white rice with savory sautéed mushrooms, aromatic garlic, and onions, all simmered to perfection in a rich broth infused with thyme. Finished with fresh parsley, a touch of butter, and optional Parmesan cheese for a decadent touch, this dish is ideal for feeding a large group without sacrificing flavor. Ready in under an hour and yielding 12 generous servings, it's the perfect make-ahead recipe for family dinners, potlucks, or holiday feasts. Simple, crowd-pleasing, and irresistibly delicious, this Mushroom Rice is your new go-to for effortless entertaining.
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Recipe Information
Ingredients
- 4 cups white rice
- 1.5 pounds mushrooms
- 2 large onion, finely chopped
- 4 cloves garlic, minced
- 1 stick butter
- 3 tablespoons olive oil
- 8 cups chicken or vegetable broth
- 0.5 cup fresh parsley, chopped
- 2 teaspoons dried thyme
- 2 teaspoons salt
- 1 teaspoon black pepper
- 0.5 cup Parmesan cheese (optional, for garnish)
Instructions
Rinse the rice under cold water until the water runs clear. Set it aside to drain.
Clean the mushrooms with a damp paper towel, then slice them thinly.
In a large pot or Dutch oven, heat the olive oil and 2 tablespoons of butter over medium heat.
Add the chopped onion and cook until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for 1-2 minutes, being careful not to let it burn.
Add the sliced mushrooms to the pot. Sprinkle with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Cook until the mushrooms release their liquid and begin to brown, about 8-10 minutes.
Stir in the dried thyme and cook for another minute to release its flavor.
Add the rice to the pot, stirring to coat the grains in the butter and oil. Toast the rice for 2-3 minutes, stirring frequently.
Pour in the chicken or vegetable broth. Add the remaining salt and pepper. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
Once cooked, remove the pot from the heat and let it sit, covered, for 5 minutes.
Fluff the rice with a fork and stir in the remaining butter and the chopped parsley.
Taste and adjust seasoning if needed. Transfer to a serving dish and garnish with Parmesan cheese, if desired.
Nutrition Facts
Calories |
3325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.9 g | 260% | |
| Saturated Fat | 84.7 g | 424% | |
| Polyunsaturated Fat | 18.1 g | ||
| Cholesterol | 337 mg | 112% | |
| Sodium | 15097 mg | 656% | |
| Total Carbohydrate | 270.1 g | 98% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 36.1 g | ||
| Protein | 107.7 g | 215% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1909 mg | 147% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 5334 mg | 113% | |
*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.
