Savory Mushroom Rice (Printable Version)
# What You'll Need:
01 -
2 tablespoons unsalted butter
02 -
2 tablespoons olive oil
03 -
1 small onion, chopped
04 -
3 cloves garlic, minced
05 -
1 pound (450g) cremini or white mushrooms, sliced
06 -
½ teaspoon salt, or to taste
07 -
½ teaspoon black pepper, or to taste
08 -
1 tablespoon Italian seasoning
09 -
1 cup long grain rice, rinsed and drained
10 -
2 cups vegetable broth
11 -
¼ cup fresh parsley, chopped
# Step-by-Step Directions:
01 -
In a large skillet or Dutch oven, add the olive oil and melt the butter over medium-high heat. Add the onion and cook for 3 minutes until softened. Add the minced garlic and sauté for another 30 seconds until aromatic.
02 -
Add the sliced mushrooms, salt, pepper and Italian seasoning. Stir and cook for 5 minutes or until the mushrooms have browned and all the liquid has evaporated.
03 -
Add the rice and vegetable broth and stir. Bring to a boil over medium-high heat, then turn down the heat to a simmer, cover and cook for 15 minutes without lifting the lid or stirring.
04 -
Remove the lid, add the parsley and fluff the rice with a fork. Taste for seasoning and adjust with salt and pepper if needed.
# Helpful Notes:
01 -
Rinse the rice before cooking. Just put it under cool running water in a strainer to remove any debris and powdery starch. Doing this will result in fluffier cooked rice.
02 -
Use both the olive oil and butter to sauté the mushrooms. The oil not only adds more flavor but also keeps the milk solids in the butter from burning.
03 -
You must let all the liquid from the sautéed mushrooms completely evaporate before you add the uncooked rice and broth. Any additional liquid will throw off the cooking time of the rice.
04 -
Leftover mushroom rice will keep in the fridge for up to 5 days or in the freezer for up to 3 months in an airtight container.