Mushroom Rice
Ingredients
| Qty | Ingredient |
|---|---|
| 2 Tbsp | butter (divided) |
| 2 Tbsp. | olive oil (divided) |
| 4 cloves | garlic (minced, divided) |
| 1 lb | cremini mushrooms (sliced) |
| 1 ea | yellow onion (diced) |
| 1½ cups | long grain rice (uncooked) |
| 1 tsp | fresh thyme |
| ½ tsp | salt |
| ¼ tsp | ground pepper (fresh) |
| 2½ cups | low sodium broth |
| ¼ cup | green onions (chopped) |
Preparation
- Melt half the butter in a pan and cook the mushrooms. We will include garlic in there, as well.
- Remove the mushrooms and set aside.
- Melt the remaining butter and fry the onions. Add more garlic, some fresh thyme, and rice.
- Stir in the broth – use your favorite, or whatever you have on hand; chicken broth, vegetable broth, or beef broth. You can also use water, but the dish won’t be as flavorful.
- Mix well, scraping up all the browned bits from the bottom of the pan.
- Bring it all to a simmer; turn heat down to Low, cover the pot with a lid and cook for about 15 minutes (40 minutes for brown rice), or until liquid has evaporated.
- Remove from heat; stir in the mushrooms and green onions.
- Cover and let stand 10 minutes. Fluff rice with a fork and serve.