Description
A savory Mushroom Rice recipe featuring caramelized cremini mushrooms sautéed with garlic and onions, simmered with long-grain rice in low-sodium broth and fresh thyme. This comforting, flavorful dish is perfect as a hearty side or a light main course.
Ingredients
Scale
Fats and Oils
- 2 tablespoons butter
- 2 tablespoons olive oil
Aromatics
- 4 cloves garlic, minced
- 1 small yellow onion, diced
- Fresh thyme, to taste
- Salt, to taste
- Pepper, to taste
Main Ingredients
- 1 pound cremini mushrooms, sliced
- 1½ cups long-grain rice
- 2½ cups low-sodium broth (chicken or vegetable)
- 2 tablespoons green onions, chopped (for garnish)
Instructions
- Caramelize Mushrooms: In a large pan, melt 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. Sauté half of the minced garlic until fragrant, then add sliced cremini mushrooms. Cook for about 8 minutes until mushrooms are browned and caramelized. Remove from pan and set aside.
- Sauté Onions and Garlic: In the same pan, heat the remaining butter and olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the remaining garlic briefly to release its aroma, being careful not to burn it.
- Toast Rice and Season: Add the uncooked long-grain rice to the pan along with fresh thyme, salt, and pepper. Toast the rice mixture for about 30 seconds, stirring frequently to coat the grains evenly.
- Deglaze Pan: Pour in half a cup of broth to deglaze the pan, scraping up any browned bits stuck to the bottom to add flavor to the rice.
- Simmer Rice: Add the remaining broth and bring the mixture to a gentle simmer. Cover the pan with a lid, lower the heat, and simmer for 15 to 17 minutes, until the liquid is absorbed and rice is tender.
- Combine and Rest: Remove the pan from heat. Stir in the sautéed mushrooms and the chopped green onions. Cover and let sit for 10 minutes to allow flavors to meld and rice to finish steaming before serving.
Notes
- You can substitute cremini mushrooms with button mushrooms or shiitake for different flavors.
- Use vegetable broth to make this recipe vegetarian or vegan-friendly by substituting butter with vegan butter or olive oil only.
- To add extra freshness, garnish with chopped parsley or a squeeze of lemon juice before serving.
- For a richer dish, consider adding a splash of white wine when deglazing the pan.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stove or microwave.
