Description
This savory Mushroom Rice recipe combines caramelized cremini mushrooms, aromatic garlic, and fresh thyme with tender long-grain rice cooked in flavorful low-sodium broth. It’s an easy yet elegant one-pan dish that can serve as a comforting side or a satisfying vegetarian main.
Ingredients
Scale
Fats and Oils
- 2 tablespoons butter
- 2 tablespoons olive oil
Vegetables and Herbs
- 4 cloves garlic
- 1 pound cremini mushrooms, sliced
- 1 small yellow onion, diced
- Fresh thyme, to taste
- Chopped green onions, for garnish
Grains and Liquids
- 1½ cups long-grain rice
- 2½ cups low-sodium chicken or vegetable broth
Seasonings
- Salt, to taste
- Pepper, to taste
Instructions
- Sauté Mushrooms and Garlic: In a large pan, melt 1 tablespoon of butter along with 1 tablespoon of olive oil over medium-high heat. Add half of the minced garlic and sauté until fragrant, about 30 seconds. Add the sliced cremini mushrooms and cook for about 8 minutes until they are nicely caramelized. Remove the mushrooms from the pan and set aside.
- Cook Onion and Garlic: In the same pan, heat the remaining 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Add the diced yellow onion and cook until soft and translucent, about 5 minutes. Stir in the remaining minced garlic and cook briefly until fragrant, about 30 seconds.
- Toast Rice and Season: Add the uncooked long-grain rice to the pan with the onions and garlic. Sprinkle in fresh thyme, salt, and pepper. Toast the rice for approximately 30 seconds while stirring continuously to coat the grains and develop a slight nutty aroma.
- Deglaze the Pan: Pour in half a cup of the low-sodium broth to deglaze the pan, scraping up any browned bits from the bottom using a wooden spoon. This will add extra flavor to the rice.
- Simmer Rice: Add the remaining broth to the pan and bring to a simmer. Cover the pan with a lid and reduce the heat to low. Let the rice cook gently for 15 to 17 minutes, or until all the liquid is absorbed and the rice is tender.
- Finish and Rest: Remove the pan from heat. Gently fold the sautéed mushrooms and chopped green onions into the cooked rice. Cover the pan again and let the dish rest for 10 minutes to allow flavors to meld before serving.
Notes
- For a vegan version, substitute butter with additional olive oil and use vegetable broth.
- Use low-sodium broth to better control the salt content.
- To add extra protein, stir in cooked chicken or tofu after simmering.
- Fresh thyme can be replaced with dried thyme, but reduce the quantity as dried herbs are more concentrated.
- This dish pairs well with grilled meats or as a standalone vegetarian meal.
