Description
A comforting and flavorful rice dish that combines buttery grains with sautéed mushrooms and fresh herbs, perfect for busy weeknights.
Ingredients
Scale
- 1 cup long-grain white rice (jasmine or basmati)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion or shallot, chopped
- 2 cups sliced mushrooms (cremini, shiitake, or button)
- 2 cloves fresh garlic, minced
- 2 cups low-sodium chicken or vegetable stock
- 1/4 cup fresh herbs (parsley, thyme, or scallion)
- Salt and black pepper to taste
- Juice of 1 lemon or 1 tablespoon sherry vinegar
- Optional: toasted pine nuts, grated Parmesan, or diced cooked chicken
Instructions
- Rinse the rice briefly under cold water until the water runs clear; then drain.
- Warm a heavy skillet or Dutch oven over medium heat. Add butter and olive oil.
- Sauté onion or shallot until translucent, about 3–4 minutes. Add mushrooms and season with salt. Cook until juices release.
- Add minced garlic and cook for 30 seconds.
- Stir in the drained rice and toast lightly for 1–2 minutes.
- Pour in warm stock. Bring to a gentle simmer, reduce heat to low, cover, and cook undisturbed until rice absorbs the liquid.
- Once finished, fluff the rice gently with a fork and stir in butter, herbs, and any optional toppings.
- Serve immediately with a wedge of lemon or toasted nuts, if desired.
Notes
For extra umami, deglaze the pan with white wine before adding stock. Ensure using warm liquid to cook the rice evenly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg
Keywords: rice, quick meal, vegetarian, comfort food, one-pan meal
