Savory Mushroom Rice
Transform your weeknight meals with this hearty and flavorful Savory Mushroom Rice recipe! Featuring tender cremini mushrooms sautéed to perfection in a blend of butter and olive oil, this dish delivers a rich, earthy depth of flavor that pairs beautifully with fragrant garlic, onion, and fresh herbs like thyme and parsley. The long grain rice absorbs the aromatic vegetable broth, creating a fluffy and irresistibly savory side dish that’s perfect for any occasion. Quick and easy to prepare in just 45 minutes, this recipe is ideal for cozy family dinners or as a stunning complement to your favorite proteins. Whether served alone or as part of a larger meal, this one-pot wonder is the ultimate comfort food for mushroom lovers.
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Recipe Information
Ingredients
- 1.5 cups long grain rice
- 8 ounces cremini mushrooms
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion
- 3 units garlic cloves
- 3 cups vegetable broth
- 3 units fresh thyme sprigs
- 2 tablespoons fresh parsley
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Begin by rinsing the rice under cold water until the water runs clear to remove excess starch. Drain and set aside.
Clean the cremini mushrooms by gently wiping them with a damp cloth or paper towel. Slice them thinly and set aside.
Finely chop the onion and mince the garlic cloves.
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted and bubbling.
Add the chopped onion to the pot, cooking for about 3-4 minutes until it becomes translucent and fragrant.
Stir in the minced garlic and cook for an additional minute, being careful not to let it burn.
Add the sliced mushrooms to the pot. Cook them for about 5 minutes until they release moisture and become tender.
Add the rinsed rice to the pot, stirring constantly for about 2 minutes to lightly toast the rice and enhance its flavor.
Pour in the vegetable broth, add the thyme sprigs, salt, and black pepper. Stir well and bring the mixture to a boil.
Once boiling, reduce the heat to low and cover the pot with a tight-fitting lid. Let it simmer for 18-20 minutes or until the rice is cooked and the liquid is absorbed.
Remove the pot from heat and let it sit, covered, for an additional 5 minutes to allow the flavors to meld.
Fluff the rice with a fork, remove the thyme sprigs, and stir in the freshly chopped parsley.
Serve the mushroom rice hot as a delightful side or enhance it with a protein of your choice for a complete meal.
Nutrition Facts
Calories |
1777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 3027 mg | 132% | |
| Total Carbohydrate | 297.9 g | 108% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 22.3 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 213 mg | 16% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3011 mg | 64% | |
*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.
