Savory Garlic Butter Mushroom Rice

$To make Garlic Butter Mushroom Rice, you will need: - 1 cup long-grain rice (preferably jasmine or basmati) - 2 cups vegetable broth - 2 tablespoons unsalted butter, divided - 1 tablespoon extra-virgin olive oil - 3 cloves garlic, finely minced - 8 ounces cremini mushrooms, thinly sliced - 1 small onion, finely diced - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme) - Salt and freshly ground black pepper, to taste - Fresh parsley, finely chopped (for garnishing) - Grated Parmesan cheese (optional, for serving) You can swap some ingredients if needed. Here are a few ideas: - Use brown rice instead of long-grain rice for added fiber. - Chicken broth works well instead of vegetable broth for richer flavor. - Coconut oil can replace butter for a dairy-free option. - Any mushrooms, like button or shiitake, can stand in for cremini. - You can skip the thyme or use other herbs like oregano or basil. Using fresh ingredients makes a big difference in flavor. Fresh garlic and herbs add depth and aroma. Choose mushrooms that are firm and dry. Fresh veggies keep the dish bright and tasty. They enhance the overall taste and make your meal more enjoyable. Always aim for fresh when possible! {{ingredient_image_2}} Start by rinsing the rice. Place 1 cup of long-grain rice in a fine-mesh sieve. Run cold water over it until the water runs clear. This step helps remove excess starch. Clean rice will cook up nice and fluffy. Rinsing is a simple yet key step for great texture. Next, grab a medium saucepan. Heat 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat. Once the butter melts and foams, add 1 small diced onion. Cook this for about 3-4 minutes. Stir often until the onion looks translucent and smells great. Now, add 3 cloves of finely minced garlic. Cook for another minute. The garlic should be fragrant but not burnt. Now it’s time for the mushrooms. Add 8 ounces of thinly sliced cremini mushrooms to the pan. Sauté them for about 5-6 minutes. Keep stirring until the mushrooms turn golden brown and become tender. Then, season this mixture with 1 teaspoon of fresh thyme, salt, and pepper to taste. Once seasoned, transfer this mix to a bowl and set it aside. This mix adds a rich flavor to your rice. To get fluffier rice, rinse it well. I like to rinse the rice under cold water. Use a fine-mesh sieve until the water runs clear. This removes extra starch. Starch makes rice sticky. Rinsing helps each grain stay separate. For even fluffier rice, let it sit for 10 minutes after cooking. This step helps the steam finish the cooking process. Seasoning makes a big difference. Start with salt and pepper. I use fresh thyme for a nice touch. If you have dried thyme, that works too. Taste the rice before serving. Adjust the salt and pepper to your liking. You can also add grated Parmesan for a richer flavor. Fresh parsley adds a pop of color and freshness. Leftover mushroom rice is a gift. You can heat it up for lunch or dinner. Add a bit of broth or water when reheating. This keeps it moist. You can also turn it into a new dish. Try mixing it into an omelet or stuffing it in bell peppers. The flavors blend well and create a new meal. Don't waste that tasty rice! Pro Tips Rinse the Rice: Always rinse your rice under cold water until the water runs clear. This removes excess starch and results in fluffier cooked rice. Don’t Rush the Sauté: Take your time when sautéing the onions and mushrooms. Allow them to develop a nice golden color for maximum flavor. Keep the Lid On: When cooking rice, avoid lifting the lid. This retains steam and ensures the rice cooks evenly. Customize Your Herbs: Feel free to experiment with different herbs such as rosemary or sage for a unique flavor profile. {{image_4}} You can easily add proteins to make this dish heartier. Chicken works great. You can use diced chicken breast or thighs. Simply sauté the chicken before adding the onion. Cook it until it’s no longer pink. For shrimp, add them after the mushrooms. Cook until they turn pink and firm. This will add flavor and texture to your Garlic Butter Mushroom Rice. If you want a vegetarian or vegan meal, leave out the butter. You can use more olive oil instead. Coconut oil also adds a nice flavor. For a protein boost, add chickpeas or lentils. They blend well with the rice and mushrooms. You might also want to use vegetable broth to keep it vegan. This way, you maintain the rich taste while keeping it plant-based. Feel free to switch up the herbs and spices. Basil or oregano can add a different twist. If you like heat, try adding red pepper flakes. They bring a nice kick to the dish. You can also experiment with fresh herbs like parsley or cilantro. These add freshness and color. The options are endless, so get creative with your Garlic Butter Mushroom Rice! To keep your garlic butter mushroom rice fresh, store it in an airtight container. Make sure it cools to room temperature first. This step helps prevent moisture build-up. If you have leftovers, place them in the fridge. The rice stays good for about 3 to 5 days. When you are ready to eat, reheating is easy. You can use a microwave or stovetop. If using a microwave, place the rice in a bowl with a splash of water. Cover it with a microwave-safe lid or plate. Heat in 1-minute intervals, stirring in between. On the stovetop, warm the rice in a pan over low heat. Add a little broth or water to keep it moist. Stir until it’s warmed through. If you want to freeze garlic butter mushroom rice, follow these steps. First, let the rice cool completely. Then, scoop it into freezer-safe bags or containers. Press out as much air as you can. Label the bags with the date. It can last up to 3 months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. Then reheat as mentioned above. Enjoy your tasty rice anytime! Yes, you can use different rice types. Long-grain rice works best for this dish. You can try jasmine or basmati rice. They both add a nice flavor. Short-grain rice, like sushi rice, can also be used. Just know that it will be a bit stickier. To make this dish gluten-free, use gluten-free vegetable broth. Many brands offer gluten-free broth. Always check the label to be sure. The other ingredients are naturally gluten-free, so you’re all set! Garlic Butter Mushroom Rice pairs well with many dishes. You can serve it with grilled chicken or fish. It also goes great with roasted vegetables. For a vegetarian option, try it with a fresh salad. This rice is versatile and tasty with many meals. This blog shared essential tips for making Garlic Butter Mushroom Rice. We explored key ingredients, proper cooking steps, and helpful tricks for the best texture and taste. Using fresh ingredients is crucial for vibrant flavors. You can also try different proteins and herbs to make this dish your own. Don’t forget to store leftovers properly for future meals. Experiment and enjoy every bite of this simple yet delicious recipe. Happy cooking!$

Savory Garlic Butter Mushroom Rice

A delicious and aromatic rice dish featuring garlic, butter, and mushrooms, perfect as a side or main course.

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine American

Servings 4

Calories 300 kcal

Ingredients

1 cup long-grain rice (preferably jasmine or basmati)
2 cups vegetable broth
2 tablespoons unsalted butter, divided
1 tablespoon extra-virgin olive oil
3 cloves garlic, finely minced
8 ounces cremini mushrooms, thinly sliced
1 small onion, finely diced
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
to taste salt and freshly ground black pepper
to taste fresh parsley, finely chopped (for garnishing)
to taste grated Parmesan cheese (optional, for serving)

Instructions

Begin by rinsing the rice under cold water in a fine-mesh sieve until the water runs clear. This process removes excess starch and will result in fluffier rice.
In a medium saucepan, combine 1 tablespoon of butter and the olive oil and place over medium heat. Once the butter has melted and foamed, add the diced onion. Sauté for approximately 3-4 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
Add the minced garlic and sliced cremini mushrooms to the pan. Sauté for an additional 5-6 minutes, stirring frequently, until the mushrooms have browned and become tender.
Season the mushroom mixture with thyme, salt, and freshly cracked pepper to taste. Once seasoned, transfer the mushroom mixture to a bowl and set aside.
In the same saucepan, pour in the vegetable broth and bring it to a vigorous boil. Once boiling, stir in the rinsed rice, mixing briefly to ensure even distribution.
Immediately reduce the heat to low, cover the saucepan with a lid, and allow the rice to simmer for about 15-20 minutes or until all the liquid has been absorbed and the rice is tender. Avoid lifting the lid during cooking.
Once the rice is done, remove from heat and use a fork to gently fluff the grains. Incorporate the remaining tablespoon of butter along with the sautéed mushroom mixture, stirring until combined evenly throughout.
Taste the rice for seasoning, adjusting salt and pepper if needed. Serve hot, garnished with freshly chopped parsley and, if desired, a sprinkle of grated Parmesan cheese for an added touch of flavor.

Notes

For extra flavor, add grated Parmesan cheese before serving.

Keyword butter, garlic, mushrooms, rice