Description
A comforting dish featuring sautéed onions, garlic, and earthy mushrooms combined with long-grain rice for a heartwarming meal.
Ingredients
- 2 tablespoons butter (or olive oil)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces (225 g) fresh mushrooms, sliced (white button or cremini)
- 1 cup (200 g) long-grain white rice, rinsed and drained
- 2 cups (480 ml) low-sodium chicken or vegetable broth
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Sauté the butter in a medium saucepan over medium heat. Add the chopped onion and cook for 3–4 minutes until soft and translucent. Stir in the garlic and cook for another 30 seconds until fragrant.
- Add the sliced mushrooms to the pan and sauté for 5–6 minutes until they release their moisture and begin to brown.
- Stir in the rice and cook for 1–2 minutes, letting it absorb some of the butter and flavors.
- Pour in the broth, then season with salt, pepper, and thyme if using. Stir well and bring to a gentle boil.
- Reduce the heat to low, cover with a tight-fitting lid, and simmer for 15–18 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and garnish with chopped parsley before serving.
Notes
For a creamier texture, consider adding a splash of cream or grated cheese just before serving. Experiment with fresh herbs like rosemary or sage for unique twists.
