Mushroom Rice
A delightful and hearty dish bringing together earthy mushrooms and comforting rice, perfect as a side dish or main course.
Ingredients
Main Ingredients
- 2 tbsp olive oil Separated, more if needed
- 30 g butter Additional for stirring (optional)
- 750 g mushrooms Sliced 3-5 mm thick (Note 1)
- 2 cloves garlic Minced
- 1 small onion Finely diced
- 1.5 cups long grain rice Uncooked (Note 2)
- 2.25 cups vegetable stock/broth Or chicken broth (Note 3)
- 1.5-2 cups green onions Sliced
Instructions
Cooking
- Heat 2 tablespoons of olive oil in a large pot over high heat.
- Add half of the sliced mushrooms and cook for 5 minutes until they are golden brown. Season with salt and pepper, then remove and set aside.
- If the pot looks dry, add ½ to 1 tablespoon more oil and the butter. When melted, add the diced onions and minced garlic.
- Cook for 30 seconds, then add the remaining mushrooms. Cook for another 5 minutes or until lightly browned.
- Add the uncooked rice and a splash of the vegetable stock, mixing well to scrape up the browned bits.
- Once the bottom is clean, add the remaining broth. Cover, bring to a simmer, then reduce heat to medium-low.
- Cook the rice for about 15 minutes or until there is no liquid left. Check by tilting the pot slightly.
- Remove from stove, take off the lid, and quickly toss in reserved mushrooms and sliced green onions. Cover and let sit for 10 minutes.
- Fluff the rice with a fork or wooden spoon. Optionally stir in more butter before serving warm.
Notes
To store leftover mushroom rice, let it cool and place in an airtight container. Refrigerate for up to 3 days or freeze for 1 month. Reheat with water to keep moist. Choose fresh mushrooms for best flavor, and don't skip the resting time to enhance fluffiness.