Description
A flavorful and comforting Mushroom Rice recipe featuring caramelized cremini mushrooms, aromatic garlic, and fresh thyme, cooked perfectly on the stovetop for a delicious one-pot meal.
Ingredients
Scale
Butter and Oils
- 2 tablespoons butter
- 2 tablespoons olive oil
Vegetables and Aromatics
- 4 cloves garlic, minced, divided
- 1 pound cremini mushrooms, sliced
- 1 small yellow onion, diced
- Fresh thyme, to taste
- Chopped green onions, for garnish
Grains and Liquids
- 1½ cups long-grain rice
- 2½ cups low-sodium broth (chicken or vegetable)
Seasoning
- Salt, to taste
- Black pepper, to taste
Instructions
- Sauté Garlic and 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, about 30 seconds. Add the sliced cremini mushrooms and cook for about 8 minutes until they become caramelized and golden brown. Remove from the pan and set aside.
- Cook Onions and Remaining Garlic: In the same pan, add the remaining 1 tablespoon of butter and 1 tablespoon olive oil. Add the diced yellow onion and cook over medium heat until soft and translucent, approximately 4–5 minutes. Stir in the remaining minced garlic and cook for an additional 30 seconds until fragrant.
- 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 to coat the grains with butter and oils and bring out their nutty flavor.
- Deglaze the Pan: Pour in ½ cup of the low-sodium broth to deglaze the pan, scraping up any browned bits from the bottom to add flavor to the rice mixture.
- Simmer the Rice: Add the remaining broth to the pan and bring to a simmer. Lower the heat to maintain a gentle simmer, cover the pan, and cook for about 15–17 minutes until the rice has absorbed the liquid completely and is tender.
- Combine and Rest: Remove the pan from heat and gently fold in the sautéed mushrooms and chopped green onions. Cover again and let the rice sit for 10 minutes, allowing the flavors to meld and the rice to finish steaming before serving.
Notes
- Use low-sodium broth to control the saltiness of the final dish.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Be careful not to burn the garlic; add it briefly to release its aroma.
- Allowing the rice to rest with the mushrooms after cooking enhances the flavor and texture.
- Fresh thyme can be substituted with dried thyme if unavailable; adjust quantity as dried herbs are more concentrated.
