Description
A comforting one-pot meal featuring aromatic sautéed mushrooms and garlic combined with flavorful rice, perfect for quick weeknight dinners.
Ingredients
Scale
- 2 tablespoons olive oil or unsalted butter
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 12 oz cremini or button mushrooms, sliced
- 1 1/2 cups long-grain white rice, rinsed and drained
- 3 cups vegetable broth
- 1 tablespoon soy sauce or tamari
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- Salt to taste
- Fresh chopped parsley for garnish (optional)
Instructions
- Heat olive oil or butter in a large heavy-bottomed pot over medium heat.
- Add the finely chopped onions and sauté until soft and golden brown, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Add the sliced mushrooms, let them sit undisturbed for 3–4 minutes, then stir and cook for another 4–5 minutes until browned.
- Stir in the rinsed rice and toast for 1 to 2 minutes.
- Add soy sauce, thyme, black pepper, and salt to taste.
- Pour in vegetable broth, bring to a boil, reduce heat to low, cover, and simmer for 18–20 minutes or until rice is tender and liquid is absorbed.
- Turn off heat and let the pot rest covered for 5–10 minutes.
- Fluff rice with a fork and garnish with fresh parsley before serving.
Notes
For variations, add cooked chickpeas or lentils for added protein. This dish tastes even better as leftovers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg