Description
A simple, comforting side dish of tender mushrooms and fluffy rice, perfect to accompany roasted proteins or soups.
Ingredients
Scale
- 1 cup rice
- 2 cups vegetable broth
- 1 cup sliced mushrooms
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a medium pot over medium heat. Add the chopped onion and garlic. Sauté until the onion softens and becomes translucent, about 3–4 minutes.
- Add the sliced mushrooms to the pot. Cook, stirring occasionally, until the mushrooms release their liquid and become tender, about 4–5 minutes. Season lightly with salt and pepper.
- Stir in the rice and toast for about 2 minutes. Pour in the vegetable broth and stir. Bring to a gentle boil, then reduce heat and cover. Simmer for 18–20 minutes until the rice is tender and liquid is absorbed.
- Turn off heat and let rice rest covered for 5 minutes. Fluff with a fork, taste and adjust seasoning. Garnish with chopped parsley before serving.
Notes
For variation, try adding garlic and Parmesan, lemon zest, or peas. Use low-sodium broth for less sodium content.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg