Description
Delicious Mushroom Rice recipe perfect for mushroom lovers, featuring well-browned mushrooms deglazed with broth to infuse a rich, earthy flavor and a beautiful brown color into the rice. This Western-style side dish combines sautéed mushrooms, garlic, onions, and long grain rice cooked in vegetable stock for a hearty, flavorful accompaniment to any meal.
Ingredients
Oils and Fats
- 2 – 3 tbsp olive oil, separated
- 30g / 2 tbsp butter
- Optional: More butter to stir through
Vegetables
- 750g / 1.5 lb mushrooms, sliced 3 – 5 mm / 1/8 – 1/5″ thick
- 2 garlic cloves, minced
- 1 small onion, finely diced
- 1 1/2 – 2 cups green onions, sliced
Grains and Liquids
- 1 1/2 cups long grain rice, uncooked
- 2 1/4 cups vegetable stock or broth (or chicken broth)
Instructions
- Brown Mushrooms: Heat 2 tbsp olive oil in a large pot over high heat. Add half the sliced mushrooms and cook for 5 minutes until golden brown. Season with salt and pepper, then remove and set aside to maintain their color on serving.
- Sauté Onions and Garlic: If the pot is dry, add 1/2 to 1 tbsp olive oil and butter. When melted, add finely diced onion and minced garlic. Cook briefly for 30 seconds until fragrant.
- Cook Remaining Mushrooms: Add the remaining mushrooms to the pot and cook for about 5 minutes until they are lightly browned and the base of the pot develops a brown fond, enhancing flavor.
- Add Rice and Deglaze: Stir in the uncooked rice and add a splash of broth. Mix thoroughly to dissolve the browned bits from the bottom of the pot into the broth, imparting rich flavor and color to the rice.
- Simmer Rice: Once the base is clean from brown bits, add the remaining broth. Cover the pot with a lid and bring to a simmer, then reduce heat to medium-low. Cook for 15 minutes or until the liquid is fully absorbed; tilt the pot to confirm no residual liquid remains.
- Rest with Reserved Ingredients: Remove the pot from heat, take off the lid, and quickly fold in the reserved golden mushrooms and sliced green onions. Replace the lid and let the rice sit for 10 minutes to steam and meld flavors.
- Fluff and Serve: Fluff the rice gently with a fork or wooden spoon. Optionally, stir through more butter for added richness before serving.
Notes
- Slice mushrooms about 3 – 5 mm thick for even cooking.
- Use vegetable or chicken broth according to preference to enhance flavor.
- Resting the rice with lid on after cooking allows flavors to develop and mushrooms to warm through.
- Adding reserved mushrooms after cooking keeps them golden and visually appealing.
