Description
A hearty and flavorful dish featuring sautéed mushrooms, buttery rice, and aromatic garlic and onions. Perfect as a side or a main course!
Ingredients
Scale
- 2 tbsp unsalted butter
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 600g (1.3 lbs) mushrooms, sliced
- 1 cup long grain white rice, uncooked
- 1 1/2 cups chicken broth
- 3/4 cup water
- 1 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Sauté Onion and Garlic: Melt the butter in a large saucepan over medium-high heat. Add the finely chopped onion and minced garlic, sautéing for about 3 minutes until softened.
- Cook the Mushrooms: Add the sliced mushrooms to the pan and cook for about 5 minutes, until they release their juices and turn golden brown.
- Mix in Rice: Stir in the uncooked rice, coating it well with the mushroom mixture.
- Add Liquid and Seasoning: Pour in the chicken broth, water, salt, and black pepper. Stir to combine, and bring the mixture to a simmer.
- Cook the Rice: Once simmering, reduce the heat to low, cover the saucepan, and let the rice cook for about 15 minutes, or until tender and all the liquid is absorbed.
- Let It Rest: Remove the pan from heat and let the rice sit, covered, for an additional 5 minutes.
- Finish and Serve: Fluff the rice with a fork, stir in the fresh chopped parsley, and serve hot.
Notes
- For a vegan version, substitute chicken broth with vegetable broth and butter with olive oil.
- Add grated cheese for a creamier texture if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: side dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg