
If you’re tired of plain white rice and want something flavorful, this garlic mushroom rice recipe is perfect! The sauteed mushrooms, garlic, and onions add incredible flavor to the vegetable broth in which the rice cooks. It’s a savory and comforting dish that can easily become a favorite in your meal rotation.
Ingredients:
- 2 tbsp olive oil
- 1 tbsp butter
- 1 ½ lb mushrooms, sliced (baby Bella mushrooms are great, but feel free to use your favorite)
- 3 garlic cloves, minced
- ½ cup onion, chopped
- 1 ¼ cups long-grain white rice (you can use brown rice, just double the amount of water)
- 2 ¼ cups vegetable stock (or broth)
- 2 tbsp fresh parsley, chopped
- 4 green onions, sliced
- Salt and pepper to taste
How to Make Mushroom Rice:
- Sauté the Mushrooms:
Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add half of the sliced mushrooms and sauté until golden brown, about 5 minutes. Season with salt and pepper, then remove the mushrooms and set them aside. - Cook the Onions and Garlic:
In the same pot, melt the butter and add the remaining tablespoon of olive oil. Sauté the chopped onion and garlic until the onion becomes translucent, about 3-4 minutes. - Cook the Remaining Mushrooms:
Add the remaining mushrooms to the pot and cook them until they become lightly browned, about 5 minutes. - Add the Rice and Broth:
Stir in the rice and cook for 1-2 minutes. Add ¼ cup of vegetable stock to deglaze the pot, scraping up any browned bits from the bottom of the pot. - Simmer the Rice:
Pour in the remaining vegetable stock and add the freshly chopped parsley. Bring the mixture to a boil, then cover and reduce the heat to low. Let it simmer for about 15 minutes or until the rice is tender and all the liquid has been absorbed. - Finish and Serve:
Remove from heat and stir in the reserved browned mushrooms and sliced green onions. Cover the pot and let it sit for 10 more minutes. Serve warm and enjoy!
How to Store Garlic Mushroom Rice:
- Refrigeration: Store leftover rice in an airtight container in the fridge for up to 3 days.
- Reheating: When ready to serve, add a splash of water to the rice and reheat in the microwave until warm.
How to Serve:
This garlic mushroom rice pairs perfectly as a side dish with many main courses. Try it with:
- Southern Fried Catfish for a crispy and flaky fish option.
- Creamy Herb Chicken or Creamy Tuscan Garlic Chicken for a delicious creamy chicken dish.
- Three Packet Slow Cooker Roast for a tender and flavorful beef option.
Nutrition (per serving):
- Calories: 220 kcal
- Carbohydrates: 36g
- Protein: 7g
- Fat: 6.5g
- Saturated Fat: 3g
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