Mushroom Rice with Onion Shallots
Infused with earthy flavors and aromatic herbs, this Mushroom Rice with Onion Shallots is a hearty, one-pot dish that effortlessly elevates weeknight dinners or special occasions. Featuring tender button mushrooms sautéed with caramelized shallots and garlic, the rice is simmered to perfection in a flavorful mix of vegetable broth, soy sauce, and fresh thyme. A final garnish of chopped parsley adds a burst of freshness and color to this comforting dish. Perfect as a vegetarian main or a sophisticated side, this recipe combines simple, wholesome ingredients into a warm and satisfying meal. Ready in just under 40 minutes, this easy dish is a delightful blend of umami, texture, and fragrance that will keep everyone coming back for seconds.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 whole shallots
- 2 whole garlic cloves
- 2 cups button mushrooms
- 1 cup low-sodium vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon fresh thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
Rinse the rice under cold water until the water runs clear and set it aside.
Peel and finely slice the shallots and garlic. Clean and slice the mushrooms into thin pieces.
In a medium saucepan, heat 1 tablespoon of olive oil and the unsalted butter over medium heat.
Add the sliced shallots and sauté for 3-4 minutes, stirring frequently, until softened and lightly caramelized.
Add the minced garlic and cook for another minute until fragrant.
Stir in the sliced mushrooms and continue to cook for 5-7 minutes until the mushrooms are tender and slightly golden. Season with a pinch of salt and pepper at this stage.
Transfer the cooked mushroom mixture to a plate and set aside.
In the same saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the rinsed rice and stir for 1-2 minutes until the rice is lightly toasted.
Slowly pour in the water, vegetable broth, and soy sauce. Stir well and bring the liquid to a boil.
Reduce the heat to low, cover the saucepan with a tight-fitting lid, and let the rice cook for 15 minutes without lifting the lid.
After 15 minutes, turn off the heat but leave the lid on for another 5 minutes to allow the rice to steam.
Remove the lid and gently fluff the rice with a fork. Stir in the cooked mushroom mixture and sprinkle with fresh thyme, salt, and black pepper, adjusting seasoning to taste.
Garnish with freshly chopped parsley before serving. Serve warm as a side dish or a meal on its own.
Nutrition Facts
Calories |
751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1948 mg | 85% | |
| Total Carbohydrate | 83.6 g | 30% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 11.4 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1282 mg | 27% | |
*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.
