Description
This flavorful wild mushroom rice is made with long-grain rice and a mix of earthy mushrooms, perfect as a side dish or main meal.
Ingredients
Scale
- 1 cup long-grain rice (basmati or jasmine)
- 2 cups low-sodium vegetable broth
- 2 cups wild mushrooms (shiitake, cremini, porcini), chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp butter or olive oil
- 1 tsp fresh thyme or parsley, chopped
- Salt and pepper to taste
Instructions
- Sauté aromatics: In a large skillet, melt butter over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Cook mushrooms: Add the wild mushrooms to the skillet and cook until they release moisture and turn golden brown (about 7 minutes).
- Toast rice: Stir in the long-grain rice and toast for about 2 minutes until slightly translucent.
- Add liquid: Pour in vegetable broth and bring to a gentle boil. Reduce heat to low; cover tightly and simmer for about 15-20 minutes until rice absorbs all broth.
- Fluff and serve: Remove from heat but keep covered for an additional 5 minutes. Fluff with a fork, stir in fresh herbs, and serve warm.
Notes
- This dish can be customized with different herbs and spices to suit your taste.
- Always rinse rice before cooking to remove excess starch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg