Description
A flavorful and comforting Mushroom Rice dish made with caramelized cremini mushrooms, aromatic garlic, and fresh thyme, all cooked together with long-grain rice in a savory broth. This recipe yields a tender, fragrant rice perfect as a side or main dish, ready in just 40 minutes.
Ingredients
Scale
Base Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced (divided)
- 1 pound cremini mushrooms, sliced
- 1 small yellow onion, diced
Rice and Broth
- 1½ cups long-grain rice
- 2½ cups low-sodium broth (chicken or vegetable)
Seasonings
- Fresh thyme, about 1 teaspoon
- Salt, to taste
- Black pepper, to taste
- Green onions, chopped (for garnish, optional)
Instructions
- Caramelize Mushrooms: In a large pan, melt 1 tablespoon of butter with 1 tablespoon olive oil over medium-high heat. Add half of the minced garlic and sauté until fragrant, about 30 seconds. Add the sliced mushrooms and cook for approximately 8 minutes, stirring occasionally, until they are nicely caramelized and browned. Remove from heat and set aside.
- Sauté Onions and Garlic: Using the same pan, heat the remaining 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Add the diced yellow onions and cook until soft and translucent, about 4-5 minutes. Add the remaining minced garlic and stir briefly until aromatic, about 30 seconds.
- Toast the Rice and Season: Add the uncooked long-grain rice to the pan along with fresh thyme, salt, and pepper. Stir continuously and toast the rice for about 30 seconds, coating it with the butter and oil mixture.
- Deglaze the Pan: Pour in ½ cup of the broth to deglaze the pan, scraping up any browned bits stuck to the bottom with a spatula or wooden spoon to incorporate all the flavor.
- Simmer the Rice: Add the remaining 2 cups of broth to the pan. Cover and reduce the heat to low. Let the rice simmer for 15–17 minutes, or until the liquid is fully absorbed and the rice is tender.
- Combine and Rest: Remove the pan from heat and gently fold in the sautéed mushrooms and chopped green onions, if using. Cover the pan again and let the rice rest for 10 minutes to allow the flavors to meld and the texture to set before serving.
Notes
- Use low-sodium broth to control the salt level in the dish.
- Cremini mushrooms can be substituted with button or baby bella mushrooms.
- For a richer flavor, use chicken broth; for a vegetarian option, use vegetable broth.
- Letting the rice rest off heat improves the texture and flavor absorption.
- Garnish with fresh parsley or a squeeze of lemon juice for added brightness if desired.
