Description
This savory Mushroom Rice recipe combines caramelized cremini mushrooms, fragrant garlic, and tender long-grain rice cooked in flavorful low-sodium broth. Perfect as a comforting side or a light main dish, it delivers a rich, earthy taste with fresh thyme aroma, all made on the stovetop within 40 minutes.
Ingredients
Scale
Fat and Oils
- 2 tablespoons butter
- 2 tablespoons olive oil
Vegetables and Aromatics
- 4 cloves garlic, minced
- 1 pound cremini mushrooms, sliced
- 1 small yellow onion, diced
- Fresh thyme, to taste
- Chopped green onions, for garnish (about 2 tablespoons)
Grains and Liquids
- 1½ cups long-grain rice
- 2½ cups low-sodium broth (chicken or vegetable)
Seasonings
- Salt, to taste
- Black pepper, to taste
Instructions
- Sauté Mushrooms: In a large pan, melt 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. Add half of the minced garlic and sauté until fragrant, approximately 30 seconds. Add the sliced cremini mushrooms and cook for about 8 minutes, stirring occasionally, until the mushrooms are caramelized and golden brown. Remove from the pan and set aside.
- Cook Onions and Garlic: In the same pan, melt the remaining butter and olive oil over medium heat. Add the diced yellow onion and cook, stirring often, until the onion becomes soft and translucent, about 5 minutes. Stir in the remaining minced garlic briefly, about 30 seconds, to release its aroma.
- Toast Rice and Season: Add the uncooked long-grain rice to the pan along with fresh thyme, salt, and pepper. Stir constantly for about 30 seconds to toast the rice lightly and coat it with the flavors in the pan.
- Deglaze with Broth: Pour in half a cup of the low-sodium broth to deglaze the pan, using a wooden spoon to scrape up any browned bits stuck to the bottom. This adds depth of flavor to the rice.
- Simmer Rice: Add the remaining broth, stir once, and bring the mixture to a gentle simmer. Reduce the heat to low, cover the pan with a lid, and cook for 15 to 17 minutes, or until all the liquid is absorbed and the rice is tender.
- Finish and Rest: Remove the pan from heat and gently fold in the sautéed mushrooms and chopped green onions. Cover 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 salt levels and enhance natural flavors.
- For a vegan version, substitute butter with additional olive oil and use vegetable broth.
- Make sure to let the rice rest covered after cooking to achieve a fluffy texture.
- Fresh thyme can be substituted with dried thyme, but use about half the quantity to avoid overpowering the dish.
- Adding a splash of white wine when deglazing can add complexity to the flavor.
