Rice with Mushrooms
Savor the earthy, comforting flavors of this Rice with Mushrooms recipe, a one-pan wonder that's both hearty and easy to prepare. Featuring tender long-grain white rice simmered in savory chicken or vegetable broth, this dish is elevated with sautéed button or cremini mushrooms, sweet caramelized onion, and fragrant fresh thyme. A touch of olive oil and butter enhances its richness, while a sprinkle of freshly chopped parsley adds a pop of color and freshness. Perfect as a side dish or a vegetarian main (just swap the broth!), this 35-minute recipe is ideal for weeknight dinners or casual gatherings. Whether you're a mushroom lover or simply seeking a flavorful twist on classic rice, this dish promises to be a crowd-pleasing favorite.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups chicken or vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion
- 2 garlic cloves
- 10 ounces button mushrooms or cremini mushrooms
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Rinse the rice under cold water until the water runs clear, then drain well to remove excess starch.
Finely chop the onion and mince the garlic cloves. Clean the mushrooms with a damp paper towel and slice them thinly.
In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the rice and toast it for 2-3 minutes, stirring frequently, until it becomes slightly golden. Set aside.
In a large skillet, heat the remaining 1 tablespoon olive oil and the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Add the garlic and cook for an additional 30 seconds, stirring to prevent burning.
Stir in the sliced mushrooms and thyme, then sauté for 5-7 minutes until the mushrooms release their moisture and become tender.
Season the mushroom mixture with salt and black pepper, stirring well to combine.
Add the toasted rice to the skillet and stir to coat it in the mushroom mixture.
Pour in the chicken or vegetable broth and bring the mixture to a gentle boil. Reduce the heat to low, cover the skillet, and simmer for 15-18 minutes, or until the rice is tender and has absorbed the broth.
Remove the skillet from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork and garnish with chopped parsley before serving.
Nutrition Facts
Calories |
764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 2928 mg | 127% | |
| Total Carbohydrate | 81.2 g | 30% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 11.6 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 107 mg | 8% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1319 mg | 28% | |
*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.
