Mushroom Rice
User Reviews
5
Mushroom Rice
Description
This Mushroom Rice begins with sautéing chopped onion and garlic in olive oil and butter until softened and fragrant. Sliced cremini or white mushrooms are added with salt, black pepper, and Italian seasoning, cooked until browned and their liquid evaporates, concentrating the flavor.
Rinsed long grain rice is then stirred in along with vegetable broth, brought to a boil, and simmered covered until the rice absorbs the liquid and finishes cooking. After cooking, fresh chopped parsley is folded in and the rice is fluffed with a fork, balancing earthiness from mushrooms with herbal freshness.
The dish works well as a side for various meals or a simple vegetarian option. Proper rinsing of rice improves texture by reducing excess starch, while the full evaporation of mushroom liquid before adding rice ensures even cooking. Leftovers store well refrigerated or frozen in airtight containers.
Rinse rice thoroughly under cool running water to remove excess starch and improve fluffiness.Use both olive oil and butter for sautéing to enhance flavor and prevent butter solids from burning.Allow all liquid released from mushrooms to evaporate completely before adding rice and broth; excess liquid affects cooking time.Leftover mushroom rice keeps for up to 5 days in the refrigerator or up to 3 months frozen in an airtight container.
Ingredients
- 2 tablespoons butter unsalted
- 2 tablespoons olive oil
- 1 small onion chopped
- 3 cloves garlic
- 1 pound mushrooms cremini or white, sliced
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1 tablespoon Italian seasoning
- 1 cup long grain rice rinsed and drained
- 2 cups vegetable broth
- ¼ cup parsley chopped, fresh
Instructions
- 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.
- 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.
- 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.
- Remove the lid, add the parsley and fluff the rice with a fork. Taste for seasoning and adjust with salt and pepper if needed.
Notes
- Rinse rice thoroughly under cold running water to remove debris and excess starch, promoting a fluffier texture when cooked.
- Use a combination of olive oil and butter to sauté mushrooms, with oil preventing butter solids from burning and adding flavor.
- Ensure all liquid from the sautéed mushrooms evaporates before adding rice and broth to maintain correct cooking time.
- Store leftover mushroom rice in an airtight container; refrigerate for up to 5 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 210kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 771mg | 32% |
| Potassium | 451mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 764IU | 15% |
| Vitamin C | 9mg | 10% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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