Cup of Yum
1. Rinse brown rice and set aside. 

For Instant Pot:

Cup of Yum
1. Start the instant pot in Sauté mode and let it heat. Add 1 tablespoon olive oil, half the mushrooms and sprinkle some salt. Cook them for about 4 minutes until they brown. Take out and keep them aside. We will add these in at the end. 
2. Now add the remaining 1 tablespoon olive oil, garlic and onions to the instant pot. Sauté for 2 mins. Add mushrooms and sauté for another 3-4 minutes until they brown.  
3. Add brown rice, vegetable broth, and salt. Stir and deglaze the pot. Press cancel and close the lid with the vent in the sealing position. 
4. Select Manual or Pressure cook mode for 22 mins at high pressure (or 4 minutes for white rice). When the instant pot beeps, let the pressure release naturally. 
5. Add back in the mushrooms kept aside. Add in the optional tbsp of butter and mix well. Top with green onions and enjoy! 

For Stovetop in a pot:

1. Heat oil in a medium-large pot or saucepan over high heat. Add 1 tablespoon olive oil, half the mushrooms and sprinkle some salt. Cook them for about 4 minutes until they brown. Take out and keep them aside. We will add these in at the end.
2. Now add the remaining 1 tablespoon olive oil, garlic and onions to the pot. Sauté for 2 mins. Add mushrooms and sauté for another 3-4 minutes stirring occasionally until they brown. 
3. Add brown rice, vegetable broth and salt. Stir and bring to a boil. Cover and reduce heat to medium low and cook for about 35-40 minutes until all the liquid is absorbed. Stir in between starting at about 25 mins. (Cook covered for 15 minutes for white rice)
4. When rice is done, add back in the mushrooms kept aside. Add in the optional tablespoon of butter and mix well. Top with green onions and enjoy!