Description
One-Pot Mushroom Rice: The Perfect Comfort Food
Ingredients
Scale
- 2 cups long-grain white rice
- 4 cups vegetable broth
- 8 ounces mushrooms, sliced (button or cremini)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
- Add the minced garlic and sliced mushrooms to the pot. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture.
- Stir in the rice, dried thyme, and dried parsley. Cook for 1-2 minutes, allowing the rice to toast slightly.
- Pour in the vegetable broth and season with salt and pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for 18-20 minutes, or until the rice is cooked and has absorbed the liquid.
- Remove the pot from heat and let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork before serving.
- Garnish with fresh parsley if desired.
Notes
- For added flavor, try incorporating a splash of soy sauce or a sprinkle of Parmesan cheese before serving.
- You can also substitute the mushrooms with other vegetables like spinach or bell peppers for a different twist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg