Mushroom Rice

Mushroom Rice

Mushroom Rice is an easy-to-make side dish that goes with just about anything.  Using just one pan makes cleanup a breeze.  Who doesn’t love one-pan dishes?

Immune-Boosting Mushrooms

I’ve been trying to find ways to add mushrooms to my diet lately.

They have so many immune-boosting phytonutrients and antioxidants to help with lowering cholesterol and preventing heart disease, cancer and neurological disease.

And they’re a great natural source of vitamin D, which is hard to get during the winter living here in the Midwest.

How to Make Mushroom Rice

• I use a combination of butter and olive oil. I like the taste, and olive oil helps to keep butter from burning.
• Heat butter and olive oil in a large pan over medium heat.
• Add finely diced onions and sliced mushrooms to the pan.
• Sauté mixture until the mushrooms are tender and onions opaque,, about 10 minutes.
• Add in the minced garlic and thyme.
• Sauté for about 1 minute.
• Stir in the rice and cook for about 2-3 minutes until rice starts to brown slightly.
• Pour in the chicken or vegetable broth. Gently scrape up any brown bits stuck to the bottom of the pan.
• Bring mixture to a BOIL.
• Cover the pan and reduce heat to a simmer. Cook for 15 minutes.
• Taste after 7 minutes of cooking. Add additional seasoning (salt, pepper or chicken base) if needed. I find it usually needs it.
• Remove pan from the heat and let stand, covered, for 5 minutes before serving.

Print Recipe

Mushroom Rice

Author: Anita's Table Talk

Ingredients

• 1 Tablespoon butter
• 1 Tablespoon olive oil
• 8 ounces mushrooms sliced and cut in half
• 1 small onion diced
• 2-3 cloves garlic minced
• 1/4 teaspoon dried thyme
• salt and pepper to taste
• 1 cup long-grain rice
• 2 cups chicken or vegetable broth

Instructions

• HEAT butter and olive oil in a large pan over medium heat.
• ADD onions and mushrooms. SAUTÉ until mushrooms are tender and onions opaque, about 10 minutes.
• ADD in the garlic and thyme. SAUTÉ about 1 minute.
• STIR in the rice and COOK about 2-3 minutes.
• POUR in the broth. SCRAPE up the brown bits from bottom of the pan.
• Bring mixture to a BOIL.
• COVER pan and reduce heat to simmer. COOK for 15 minutes.
• TASTE after 7 minutes of cooking. ADD additional seasoning (salt, pepper or chicken base) if needed.
• REMOVE from heat and let stand, covered, for 5 minutes before serving.