Description
Warm, savory, and fluffy rice infused with earthy mushrooms and golden onions. A simple, elegant side that pairs beautifully with roasted chicken, grilled fish, or comfort dishes. Light, textured, and crafted with aromatic layering for depth of flavor.
Ingredients
2 cups long-grain white rice (Basmati or Jasmine recommended, rinsed)
8 ounces fresh mushrooms (Cremini, white button, or a mix, sliced)
1 medium yellow onion (finely chopped)
3 cloves garlic (minced)
2 tablespoons unsalted butter (or olive oil for dairy-free)
3.5 cups vegetable broth (low-sodium if preferred)
1 teaspoon dried herbs (such as thyme or parsley, optional)
Salt to taste
Fresh parsley or dill (chopped, for garnish)
Instructions
Heat butter or olive oil in a large saucepan over medium heat. Add onions and sauté until translucent (4-5 minutes). Stir in garlic, mushrooms, and herbs; cook until mushrooms release moisture and brown slightly.
Add rinsed rice to the pan, stirring to coat with the aromatic mixture. Cook for 1-2 minutes to warm the grains.
Pour in vegetable broth, season with salt, and bring to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes or until liquid is absorbed.
Remove from heat, let rest for 5 minutes, then fluff with a fork. Garnish with fresh herbs and serve warm.
Notes
For a vegan version, substitute butter with olive oil and ensure broth is vegan-certified.
Use a mix of portobello and shiitake mushrooms for deeper flavor.
This dish keeps well in the refrigerator for 3-4 days.
- Prep Time: 15
- Cook Time: 30
- Category: Side Dishes
- Method: Stovetop Cooking
- Cuisine: Homemade
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg