Toasted Brown Rice with Mushrooms & Thyme Recipe
User Reviews
4.6
Toasted Brown Rice with Mushrooms & Thyme Recipe
Description
This recipe begins by softening chopped yellow onions in a medium saucepan over medium heat with olive oil, followed by brief cooking of minced garlic to release aroma. Brown basmati rice is then added and stirred for about a minute to toast the grains, deepening their nutty flavor. Vegetable broth and water are poured in, brought to a boil, then simmered covered on low heat until the liquid is absorbed and the rice is tender, about 35 minutes.
Separately, cremini mushrooms are sliced and sautéed in olive oil over medium-high heat until lightly browned. Fresh thyme is added near the end of cooking the mushrooms to infuse herbal notes. These mushrooms, along with minced flat-leaf parsley, salt, and pepper, are then stirred into the cooked rice to combine flavors evenly.
The dish offers a pleasing mixture of textures: the soft but separate brown rice grains contrast with the tender mushrooms, while thyme and garlic introduce fragrant, earthy flavors. It can be served as a side or a vegetarian main course, pairing well with a variety of dishes or as part of a wholesome meal.
The recipe notes that nutritional information is provided as a courtesy and encourages independent verification.
Ingredients
- 1 ½ teaspoons olive oil divided
- ½ yellow onion chopped
- 2 garlic minced, cloves
- 1 cup brown rice (I prefer basmati)
- 1 cup vegetable broth
- 1 cup water
- 8 ounces cremini mushroom sliced
- 1 tablespoon thyme minced fresh
- 3 tablespoon parsley flat-leaf, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper ground
Instructions
- Heat ½ teaspoon olive oil in a medium saucepan set over medium heat. Add the onions and cook until soft, 4 to 5 minutes. Add the garlic and cook for 30 seconds.
- Add the rice and cook, stirring constantly, for 1 minute.
- Stir in the vegetable broth and water. Bring to a boil, cover saucepan and reduce heat to low.
- Cook until all of the liquid is absorbed, about 35 minutes.*
- Heat 1 teaspoon olive oil in a large nonstick skillet set over medium-high heat. Add the mushrooms and cook until starting to brown, about 4 minutes.
- Stir in the thyme and cook for 30 seconds.
- Add the mushrooms, parsley, salt and pepper to the rice, and stir to combine. Serve.
Notes
- This recipe provides nutritional information as an estimate; verify independently if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Serving | 0.5Cup | |
| Calories | 141kcal | 7% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 261mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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