Rice with Sauteed Mushrooms
A deeply savory and comforting side dish featuring tender grains of rice tossed with buttery, golden-brown mushrooms and fresh herbs.
Ingredients
- •1.5 cups long-grain white rice (300g)
- •3 tablespoons olive oil (45ml)
- •2 tablespoons unsalted butter (30g)
- •1 pound cremini or button mushrooms, sliced (450g)
- •1 medium yellow onion, finely diced (150g)
- •3 cloves garlic, minced
- •2.5 cups low-sodium vegetable broth (600ml)
- •2 tablespoons fresh thyme leaves, chopped
- •3 tablespoons fresh parsley, chopped
- •Salt and freshly ground black pepper to taste
Instructions
- 1
Rinse the long-grain white rice under cold water until the water runs clear, then drain well.
- 2
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet or Dutch oven over medium-high heat.
- 3
Add the sliced mushrooms in a single layer and cook without disturbing for 4-5 minutes to get a deep golden crust, then stir and cook until fully browned.
- 4
Transfer the sauteed mushrooms to a bowl and set aside, leaving any flavor in the pan.
- 5
In the same pan, add the remaining olive oil and butter over medium heat.
- 6
Add the diced onion and saute for 5 minutes until translucent and soft.
- 7
Stir in the minced garlic and half of the chopped thyme, cooking for about 1 minute until fragrant.
- 8
Add the rinsed rice to the pan, stirring constantly for 2 minutes to lightly toast the grains in the aromatics and fats.
- 9
Pour in the vegetable broth, season with salt and pepper, and bring the mixture to a boil.
- 10
Reduce the heat to low, cover tightly with a lid, and simmer undisturbed for 18-20 minutes until the liquid is absorbed and the rice is tender.
- 11
Remove the pan from the heat and let it steam covered for 5 minutes.
- 12
Gently fold in the reserved sauteed mushrooms, remaining fresh thyme, and fresh parsley, fluffing the rice with a fork before serving.
💡 Chef tips
- For a vegan or pareve version, replace the butter with equal parts olive oil or a plant-based margarine.
- Use a mix of wild mushrooms like shiitake and chanterelles alongside cremini for a richer, deeper earthiness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently with a splash of water.
✅ How it should turn out
The finished dish should feature fluffy, distinct grains of rice infused with rich vegetable broth, topped with deeply browned, savory mushrooms and a bright aroma of fresh herbs.