Ingredients
- 3 tablespoons unsalted butter divided
- 1 pound mushrooms sliced
- Salt and pepper to taste
- 1 small onion diced
- 2 cloves garlic minced
- 1 1/2 cups long-grain rice uncooked
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 2 1/2 cups vegetable broth
- 3/4 teaspoon Worcestershire sauce
- 2 tablespoons chopped fresh parsley optional
Instructions
- Heat 2 tablespoons of butter in a large pot over medium-high heat. Add the sliced mushrooms and sauté for about 10-15 minutes until they are golden and have released their moisture. Season with salt and pepper. Remove the mushrooms from the pot and set aside.
- In the same pot, add the diced onion and minced garlic along with the remaining butter. Cook for 1 to 2 minutes until the onion softens and the garlic becomes fragrant.
- Add the uncooked long-grain rice and dried thyme and rosemary to the pot. Stir for about 1 minute to lightly toast the rice and coat it in butter and aromatics.
- Pour in the vegetable broth and stir to combine, making sure to scrape up any browned bits from the bottom of the pot.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer undisturbed for 15-20 minutes until the rice is tender and the liquid is absorbed.
- Return the sautéed mushrooms to the pot. Cover and let the dish stand off the heat for another 5 minutes so the flavors meld.
- Fluff the rice with a fork, then mix in the Worcestershire sauce. Adjust the seasoning with salt and pepper if needed, and stir in the chopped parsley, if using.
- Serve your mushroom rice warm as a side dish or a light main course. Enjoy!