Description
A simple and delicious recipe for mushroom rice that makes a flavorful side dish, perfect for any meal.
Ingredients
- 2 tablespoons butter, divided
- 2 tablespoons olive oil, divided
- 4 cloves garlic, minced, divided
- 1 pound cremini mushrooms, sliced
- 1 small yellow onion, diced
- 1½ cups uncooked long grain rice
- 1 teaspoon fresh thyme
- ½ teaspoon salt
- ¼ teaspoon fresh ground pepper
- 2½ cups low-sodium chicken broth (or vegetable/beef broth or water)
- ¼ cup chopped green onions
Instructions
- In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat.
- Add half of the minced garlic and sauté until fragrant.
- Add the sliced mushrooms and diced onion, cooking until the mushrooms are browned and the onions are translucent.
- Stir in the uncooked rice, thyme, salt, and pepper, mixing well.
- Pour in the chicken broth and bring to a boil.
- Reduce heat to low, cover, and simmer for about 18-20 minutes or until the rice is cooked and liquid is absorbed.
- Remove from heat and let it sit covered for 5 minutes.
- Fluff the rice with a fork, then stir in the remaining butter, olive oil, garlic, and chopped green onions before serving.
Notes
- For a creamier texture, consider adding a splash of cream or a dollop of sour cream before serving.
- This dish can be made vegan by using vegetable broth and omitting the butter.
- Feel free to add other herbs or vegetables to customize the flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American