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Mushroom Rice

A quick, creamy, one-pan wonder that transforms ordinary rice into a delicious and comforting meal, perfect for family dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup long-grain rice Use any preferred variety of long-grain rice
  • 2 cups vegetable broth Can use homemade or store-bought
  • 1 cup mushrooms, sliced Any type of mushrooms work well
  • 1 medium onion, chopped
  • 2 cloves garlic, minced For flavor and aroma
  • 2 tablespoons olive oil For sautéing
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste Adjust according to preference
  • Fresh parsley, chopped (for garnish) Enhances presentation and flavor

Method
 

Preparation
  1. Heat olive oil in a large skillet over medium heat.
  2. Add the chopped onion and garlic, and sauté until the onion turns translucent.
  3. Toss in the sliced mushrooms and cook until they’ve softened.
  4. Stir in the rice, dried thyme, salt, and pepper.
  5. Pour in the vegetable broth and bring everything to a boil.
Cooking
  1. Once boiling, reduce heat to low, cover, and simmer for about 20 minutes or until the rice is tender and the liquid is absorbed.
  2. Fluff the rice with a fork and garnish with fresh parsley before serving.

Notes

Mushroom Rice can be served with a crisp side salad, grilled chicken, or steamed vegetables. Keep leftovers in the fridge for about 3-4 days or freeze for up to a month. For reheating, add a splash of broth.