Description
This savory Mushroom Rice recipe features caramelized cremini mushrooms sautéed with garlic and onions, combined with long-grain rice cooked in flavorful low-sodium broth. The dish is infused with fresh thyme and perfectly balanced seasoning, resulting in a comforting and aromatic side that complements a variety of meals.
Ingredients
Scale
Fats and Oils
- 2 tablespoons butter
- 2 tablespoons olive oil
Vegetables
- 4 cloves garlic, minced
- 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 broth (chicken or vegetable)
Seasonings
- Salt, to taste
- Black pepper, to taste
Instructions
- Sauté Mushrooms: In a large pan, melt 1 tablespoon of butter and 1 tablespoon olive oil over medium-high heat. Add half of the minced garlic and sauté until fragrant. Add the sliced cremini mushrooms and cook for about 8 minutes until they are caramelized and golden brown. Remove from the pan and set aside.
- Cook Onions and Garlic: In the same pan, heat the remaining butter and olive oil. Add the diced yellow onion and cook over medium heat until soft and translucent. Stir in the remaining minced garlic briefly, just until fragrant.
- Toast Rice: Add the uncooked long-grain rice to the pan along with fresh thyme, salt, and black pepper. Toast the rice mixture for about 30 seconds, stirring constantly to prevent burning.
- Deglaze Pan: Pour in half a cup of the low-sodium broth to deglaze the pan, scraping up any browned bits from the bottom to add extra flavor to the rice.
- Simmer Rice: Add the remaining broth to the pan. Reduce the heat to low, cover the pan, and let the rice simmer gently for 15 to 17 minutes until the liquid is fully absorbed and the rice is tender.
- Combine and Rest: Remove the pan from heat. Gently fold in the sautéed mushrooms and chopped green onions. Cover the pan and let the rice sit for 10 minutes to allow flavors to meld before serving.
Notes
- Use low-sodium broth to better control the saltiness of the dish.
- Fresh thyme can be substituted with dried thyme, about 1 teaspoon.
- For a vegan version, replace butter with additional olive oil and use vegetable broth.
- Ensure rice simmers on low heat to prevent burning and sticking to the pan.
- Optionally garnish with fresh parsley or grated parmesan cheese for extra flavor.
