Garlic Butter Mushroom Rice (Print version)
Browned mushrooms and garlic butter flavor a simple pot of long-grain rice.
# Ingredients:
Ingredients
01 -
250 g long-grain white rice
02 -
300 g sliced mushrooms
03 -
30 g butter
04 -
1 small onion, diced
05 -
3 garlic cloves, minced
06 -
500 ml vegetable broth
07 -
1 tbsp chopped parsley
08 -
¼ tsp black pepper
# Instructions:
01 -
Rinse rice in a sieve until the water runs mostly clear, then drain well.
02 -
Melt half the butter in a lidded saucepan over medium-high heat. Brown mushrooms for 6–8 minutes, then transfer to a bowl.
03 -
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.
04 -
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.
05 -
Remove from heat and leave covered 10 minutes. Do not stir during this rest.
06 -
Fluff with a fork, then fold in remaining mushrooms, parsley and pepper. Taste before adding optional salt because broth varies.
07 -
Spread leftovers in a shallow container to cool quickly, refrigerate within one hour and use within 24 hours. Reheat once until steaming hot throughout.
# Good to know:
01 -
Includes 10 minutes resting or cooling time.