Mushroom Rice
A savory mushroom and basmati rice dish made with sautéed onions, garlic, and mushrooms, simmered in vegetable stock and finished with sliced green onion.
Equipment
- Medium Pot
- Fine-Mesh Sieve
- Fork
- Measuring Cups
- Measuring Spoons
Ingredients
Ingredients
- ?2 tablespoonsolive oil
- ?1 tablespoon 13 gunsalted butter
- ?1 yellow oniondiced about 1 1/4 cups
- ?3 clovesgarliccrushed or minced
- ?7 cups 500 gmushroomssliced into 1/5" inch slices – crimini or button mushrooms
- ?1 teaspoonsalt
- ?1/4 teaspoonground black pepper
- ?1/2 teaspoonItalian seasoning
- ?1 cup 200 gbasmati rice
- ?1 1/2 cups 360 mlvegetable stock
- ?1/2 cupgreen onionsliced
Instructions
Instructions
- Place a medium pot over medium heat and add the olive oil and butter. Heat until the butter is melted and the oil is shimmering.
- Add the diced yellow onion and cook, stirring occasionally, until the onion is translucent, about 4–5 minutes.
- Add the crushed or minced garlic and cook until fragrant, about 30–60 seconds.
- Add the sliced mushrooms and 1 teaspoon salt. Cook, stirring occasionally, until the mushrooms are soft and have released their moisture, about 3 minutes.
- Stir in 1/4 teaspoon ground black pepper and 1/2 teaspoon Italian seasoning.
- Rinse the basmati rice in a fine-mesh sieve under cold running water until the water runs clear; drain well.
- Add the rinsed rice and the vegetable stock to the pot and stir to combine, scraping any browned bits from the bottom.
- Increase heat to bring the pot to a gentle boil, then reduce to the lowest heat possible, cover with a tight-fitting lid, and simmer undisturbed for 10–12 minutes.
- Carefully remove the lid, fluff the rice with a fork, and gently stir in the sliced green onion before serving.
Notes
Make sure that you rinse the ricebefore cooking with it. Wash under running water until it runs clear. And if you have time, you can soak it in water for 10-15 minutes to improve the texture and get out as much starch as possible.
Don’t skip the butter.It adds creaminess to the rice and a depth of flavor. If following a vegan diet, use vegan butter or coconut butter.
Don’t slice the mushrooms too thinas they will disintegrate and disappear. I recommend a 1/5? thickness.
Any long-grain rice variety works for this recipe.Basmati and jasmine work best. You can use short-grain rice too, but it will have a different texture.
When adding the stock,make sure that the stock does not exceed the level of the rice.You don’t need more stock than that.
You can use vegetable or chicken stock.
OPTIONAL: You can stir in more butter in the rice after cooking for extra creaminess.
Store the mushroom rice in the fridge in an airtight container for up to 4 days.
This rice freezes well in a freezer-safe container for up to 3 months. Reheat in the microwave.
Don’t skip the butter.It adds creaminess to the rice and a depth of flavor. If following a vegan diet, use vegan butter or coconut butter.
Don’t slice the mushrooms too thinas they will disintegrate and disappear. I recommend a 1/5? thickness.
Any long-grain rice variety works for this recipe.Basmati and jasmine work best. You can use short-grain rice too, but it will have a different texture.
When adding the stock,make sure that the stock does not exceed the level of the rice.You don’t need more stock than that.
You can use vegetable or chicken stock.
OPTIONAL: You can stir in more butter in the rice after cooking for extra creaminess.
Store the mushroom rice in the fridge in an airtight container for up to 4 days.
This rice freezes well in a freezer-safe container for up to 3 months. Reheat in the microwave.