Description
Mushroom rice is a simple, comforting dish that features tender mushrooms and sweet onion cooked in olive oil and served fluffy in savory broth.
Ingredients
Scale
- 1 cup rice
- 2 cups vegetable broth or water
- 1 cup mushrooms, sliced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat 2 tablespoons olive oil in a medium pot over medium heat. While the oil warms, chop the onion, mince the garlic, and slice the mushrooms.
- Add the chopped onion and minced garlic to the hot oil. Sauté until the onion is translucent and fragrant, about 3–4 minutes. Then add the sliced mushrooms and cook, stirring occasionally, until they soften and give off their juices, about 4–5 minutes.
- Stir in 1 cup rice and cook for 1–2 minutes, letting the grains toast slightly. Pour in 2 cups vegetable broth or water. Season with salt and pepper to taste. Bring the pot to a boil, then reduce heat to low, cover tightly, and simmer for 15–20 minutes, or until the rice is tender and the liquid is absorbed.
- Remove the pot from the heat and let it sit, covered, for 2 minutes. Fluff the rice gently with a fork. Taste and adjust seasoning. Garnish with chopped fresh parsley if desired, then serve warm.
Notes
Refrigerate leftovers in an airtight container for up to 3–4 days or freeze for up to 2 months. To reheat, add a splash of water or broth to restore moisture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 335
- Sugar: 2g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 0mg