Ingredients
Scale
- 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 Aromatics – In a medium saucepan, melt the butter 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.
- Cook Mushrooms – Add the sliced mushrooms to the pan and sauté for 5–6 minutes until they release their moisture and begin to brown.
- Toast the Rice – Stir in the rice and cook for 1–2 minutes, letting it absorb some of the butter and flavors.
- Add Liquid & Seasoning – Pour in the broth, then season with salt, pepper, and thyme if using. Stir well and bring to a gentle boil.
- Simmer – 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.
- Rest & Fluff – Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and garnish with chopped parsley before serving.