Description
This Mushroom Rice recipe is a flavorful and comforting dish made by sautéing fresh mushrooms, onions, and garlic, then simmering them with long grain white rice in a savory chicken broth mixture. Perfect as a side or a main, this dish offers a rich, earthy taste with a tender rice texture and fresh parsley garnish.
Ingredients
Scale
Ingredients
- 2 tbsp unsalted butter
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 600g (1.3 lbs) mushrooms, sliced
- 1 cup long grain white rice, uncooked
- 1 1/2 cups chicken broth
- 3/4 cup water
- 1 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Sauté Onion and Garlic: Melt the butter in a large saucepan over medium-high heat. Add the finely chopped onion and minced garlic, sautéing for about 3 minutes until softened and fragrant.
- Cook the Mushrooms: Add the sliced mushrooms to the pan and cook for about 5 minutes, until they release their juices and turn a golden brown color.
- Mix in Rice: Stir in the uncooked long grain white rice, coating it well with the mushroom, onion, and garlic mixture to blend the flavors.
- Add Liquid and Seasoning: Pour in the chicken broth, water, salt, and black pepper. Stir everything to combine evenly, then bring the mixture to a gentle simmer over medium heat.
- Cook the Rice: Once simmering, reduce the heat to low, cover the saucepan with a lid, and let the rice cook undisturbed for about 15 minutes until the rice is tender and all the liquid has been absorbed.
- Let It Rest: Remove the pan from heat and keep it covered, allowing the rice to sit for an additional 5 minutes to finish steaming and enhance texture.
- Finish and Serve: Fluff the cooked rice with a fork to separate the grains, stir in the fresh chopped parsley for brightness, and serve the dish hot as a delicious side or main course.
Notes
- Use a large saucepan with a tight-fitting lid to ensure even cooking and proper steam retention.
- You can substitute chicken broth with vegetable broth for a vegetarian option, but the recipe as-is is not vegetarian due to chicken broth.
- For extra flavor, consider adding a splash of white wine when sautéing the mushrooms before adding rice and liquids.
- If you prefer a richer taste, finish with a teaspoon of butter or a sprinkle of grated Parmesan cheese.
- Make sure to let the rice rest off heat to absorb any remaining moisture for fluffier texture.
