Description
A delicious and savory mushroom and rice dish made with fresh ingredients.
Ingredients
Scale
- 1 cup long-grain white rice
- 2 tablespoons olive oil
- 1 medium onion
- 3 garlic cloves
- 2 cups cremini or button mushrooms
- 2 cups vegetable broth
- 1 teaspoon soy sauce
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Start by rinsing the rice thoroughly under cold water until the water runs clear.
- Chop the onion, mince the garlic, and slice the mushrooms so everything is ready to go.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3–4 minutes.
- Stir in the minced garlic and cook for another minute until fragrant. Next, toss in the sliced mushrooms and sauté for 5–6 minutes.
- Add the rinsed rice to the pot, mixing it gently with the mushroom mixture to toast it slightly for about 1–2 minutes.
- Slowly pour the vegetable broth into the pot, ensuring the rice is completely submerged. If using soy sauce, add it now. Stir gently to combine, then bring the mixture to a gentle boil.
- Reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice simmer for 15–18 minutes. Avoid lifting the lid during this time to allow the rice to cook evenly.
- Once done, turn off the heat and let the pot sit, covered, for 5 minutes to allow the rice to steam and absorb any remaining liquid.
Notes
- For added flavor, consider using whole mushrooms instead of sliced.
- This dish pairs well with grilled vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg