Garlic Butter Mushroom Rice

Browned mushrooms and garlic butter flavor a simple pot of long-grain rice. Keeping half the mushrooms aside until the end preserves their browned edges while the rest season the grains as they cook.

Ingredients

• 250 g long-grain white rice
• 300 g sliced mushrooms
• 30 g butter
• 1 small onion, diced
• 3 garlic cloves, minced
• 500 ml vegetable broth
• 1 tbsp chopped parsley
• ¼ tsp black pepper

Method

1. Rinse rice in a sieve until the water runs mostly clear, then drain well.
2. Melt half the butter in a lidded saucepan over medium-high heat. Brown mushrooms for 6–8 minutes, then transfer to a bowl.
3. Add remaining butter and onion to the pan. Cook 4–5 minutes until softened. Stir in garlic for 30 seconds, then add drained rice and stir for 1 minute.
4. Pour in broth and add half the mushrooms. Bring to a boil, cover tightly and reduce heat to low. Cook 15–18 minutes, or follow the liquid and timing guidance for your particular long-grain rice.
5. Remove from heat and leave covered 10 minutes. Do not stir during this rest.
6. Fluff with a fork, then fold in remaining mushrooms, parsley and pepper. Taste before adding optional salt because broth varies.
7. Spread leftovers in a shallow container to cool quickly, refrigerate within one hour and use within 24 hours. Reheat once until steaming hot throughout.

Drain the rinsed rice

Rinsing removes surface starch, but excess rinse water changes the cooking liquid. Let the rice drain while you brown the mushrooms.

Keep the lid on

Once simmering, a tight lid traps the steam the rice needs. Repeatedly lifting it can leave the grains unevenly cooked.

Rest before fluffing

The covered rest lets moisture redistribute. Use a fork to separate the grains gently, then fold in the reserved mushrooms so they do not break apart.

FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Fluff with a fork, then fold in remaining mushrooms, parsley and pepper. Taste before adding optional salt because broth varies.

How should I store leftovers?

Spread leftovers in a shallow container to cool quickly, refrigerate within one hour and use within 24 hours. Reheat once until steaming hot throughout.