Description
A warm and comforting dish with tender mushrooms and fragrant spices, perfect as a weeknight side or vegetarian main.
Ingredients
Scale
- 1 cup rice
- 2 cups vegetable or chicken broth
- 1 cup mushrooms, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Measure the rice and rinse it briefly if you prefer less starch. Slice the mushrooms, dice the onion, and mince the garlic. Heat the saucepan and add the olive oil so it’s ready for the aromatics.
- Add the diced onion and minced garlic to the warm oil and sauté over medium heat until the onion turns translucent and soft, about 3–4 minutes.
- Add the sliced mushrooms and cook until they release their moisture and soften, about 4–5 minutes. Stir in the rice and cook for 1–2 minutes.
- Pour in the broth, bring to a gentle boil, then reduce heat to low. Cover and let simmer for 15–20 minutes, or until the rice is cooked and liquid is absorbed.
- Remove from heat, season with salt and pepper, fluff with a fork, and garnish with fresh parsley before serving.
Notes
Pairs well with grilled chicken or roasted vegetables. Can be stored in the refrigerator for up to 3-4 days and frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Side Dish
- Method: Sautéing and simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 3g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg