Description
Mushroom Rice is a delightful side dish that marries the earthy flavors of sautéed mushrooms with fluffy, aromatic rice. Perfect for any occasion, this recipe elevates simple meals into gourmet experiences.
Ingredients
Scale
- 1 cup long-grain rice
- 2 cups low-sodium vegetable broth
- 1 cup fresh cremini or shiitake mushrooms, sliced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
Instructions
- Prepare the ingredients: Clean and slice the mushrooms, chop the onion, and mince the garlic.
- Sauté vegetables: Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent (about 5 minutes). Stir in garlic and mushrooms; cook until tender (7-10 minutes).
- Add rice and broth: Incorporate rinsed rice into the skillet. Mix well to coat with oil. Pour in vegetable broth according to package instructions (typically 2 cups per cup of rice).
- Cook: Raise heat to bring to a boil, then reduce to low. Cover tightly and simmer for 15-20 minutes until liquid is absorbed.
- Fluff and serve: Remove from heat, let sit covered for 5 minutes. Fluff gently with a fork before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 245
- Sugar: 2g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
Keywords: For added flavor, experiment with herbs like thyme or parsley. Feel free to mix in other veggies such as peas or bell peppers for extra nutrition. To make this dish vegan-friendly, ensure your broth is plant-based.