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Homemade Rice with Mushrooms photo

Rice with Mushrooms

This Rice with Mushrooms is a comforting dish! Earthy mushrooms and fluffy Basmati rice come together for a satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb mushrooms cleaned and sliced
  • 2 tbsp olive oil
  • 3 tbsp butter divided
  • 1 small onion finely diced
  • 2 medium garlic cloves chopped
  • 1.5 cups Basmati rice or other long grain rice
  • 2 cups fully seasoned vegetable broth
  • 0.5 cup parsley chopped

Equipment

  • Large skillet or saucepan
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board
  • Serving Dish

Method
 

Instructions
  1. In a large skillet or saucepan, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Once the butter is melted, add the sliced mushrooms. Sauté for about 5-7 minutes, or until the mushrooms are golden brown and have released their moisture. Stir occasionally to ensure even cooking.
  2. Once the mushrooms are beautifully browned, add the finely diced onion to the skillet. Sauté for another 3-4 minutes until the onion becomes translucent. Then, add the chopped garlic and cook for an additional minute, stirring frequently to prevent burning.
  3. Add the 1 ½ cups of Basmati rice to the skillet, stirring it into the mushroom mixture. Toast the rice for about 2-3 minutes, allowing it to absorb the flavors of the mushrooms and aromatics.
  4. Carefully pour in the 2 cups of fully seasoned vegetable broth. Stir to combine all ingredients, and bring the mixture to a gentle boil.
  5. Once boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer for about 15-18 minutes or until the rice is tender and has absorbed all the liquid. Avoid lifting the lid too often, as this can disrupt the cooking process.
  6. Once the rice is cooked, remove the skillet from the heat. Add the remaining 2 tablespoons of butter and chopped parsley. Gently fluff the rice with a fork, mixing in the butter and parsley for a burst of flavor and freshness.

Notes

  • Store in an airtight container in the refrigerator for up to 4 days.
  • For longer storage, freeze for up to 3 months.
  • Reheat with a splash of broth or water to retain moisture.