Description

This Mushroom Rice is a simple, flavorful side dish made with earthy mushrooms, garlic, and fluffy rice. It pairs perfectly with chicken, steak, or roasted vegetables and comes together in one pot.

Ingredients

Units Scale

1 cup long-grain white rice (or basmati)
2 cups chicken or vegetable broth
1 tablespoon butter or olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 1/2 cups mushrooms, sliced (such as cremini or button)
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)
1/4 teaspoon paprika (optional, for extra flavor)
2 tablespoons fresh parsley, chopped (for garnish)

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Instructions

Sauté the aromatics: In a medium saucepan, heat the butter (or olive oil) over medium heat. Add the chopped onion and cook for 2-3 minutes until soft. Stir in the garlic and cook for another 30 seconds.
Cook the mushrooms: Add the sliced mushrooms and cook for 5-7 minutes until they release moisture and become golden brown. Stir in the salt, pepper, thyme, and paprika (if using).
Toast the rice: Add the uncooked rice to the pan and stir for 1-2 minutes, coating it with the flavors.
Simmer: Pour in the broth, bring to a boil, then reduce heat to low. Cover and let it simmer for 15 minutes, or until the liquid is absorbed.
Fluff and serve: Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork, garnish with fresh parsley, and serve warm.

Notes

For extra umami flavor, add a splash of soy sauce or Worcestershire sauce while cooking the mushrooms.
Swap white rice for brown rice, but adjust the cooking time to about 40-45 minutes.
Want a creamier texture? Stir in a tablespoon of heavy cream or grated Parmesan cheese before serving.