Our Favorite Mushroom Rice
Say goodbye to boring side dishes for good with this tasty Mushroom Rice recipe!
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Servings: 8
Calories: 220kcal
Ingredients
- 2 tbsp olive oil
- 1 tbsp butter
- 1.5 lb white mushrooms, sliced
- ½ cup onion, finely chopped
- 3 garlic cloves, minced
- 1 ¼ cups long-grain white rice
- 2 ¼ cups vegetable stock
- 2 tbsp fresh parsley, chopped
- 4 green onions, sliced
- Salt and pepper to taste
Instructions
- In a large pot, heat one tablespoon of olive oil over high heat and saute half of the sliced mushrooms until brown. Season with salt and pepper, and set aside.
- Add the remaining tablespoon of olive oil and the butter to the same pot. Over medium heat, melt the butter and saute the onion and garlic for about 2 minutes.
- Mix in the remaining half of the sliced mushrooms and cook until brown.
- Our in ¼ cup of vegetable stock to deglaze the pot. Mix in the rice.
- Add the remaining vegetable stock, parsley, salt, and pepper to taste. Bring to a boil, reduce the heat, and simmer (covered) until the rice is cooked through and no liquid is left in the pot, about 15 mins.
- Turn off the heat and mix in the reserved mushrooms and sliced green onions. Cover and let stand for 10 minutes so the mushrooms warm up. Serve warm.
Notes
- Slice the all mushrooms in ¼-inch thick slices.
- When you add the vegetable stock, give everything a stir and taste the stock. If you feel it needs salt, now is the time to add some.
- When mixing the reserved mushrooms into the rice, make sure not to add any liquid they might have expelled.
Nutrition
Calories: 220kcal | Carbohydrates: 36g | Protein: 7g | Fat: 6g