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Garlic Butter Mushroom Rice

Fluffy basmati rice with golden mushrooms, garlic, butter and thyme, cooked together in one pot.
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Prep Time 10 minutes
Cook Time 30 minutes
10 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • Mushrooms
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter divided
  • 1 pound cremini mushrooms sliced
  • 1 medium onion finely diced
  • 4 cloves garlic minced
  • Rice
  • 1½ cups white basmati rice rinsed and drained
  • 2¼ cups low-sodium vegetable broth
  • 1 teaspoon dried thyme
  • ½ teaspoon fine salt
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh parsley chopped

Equipment

  • Wide heavy saucepan with a tight lid
  • Fine-mesh sieve
  • Wooden spoon
  • Fork

Method
 

  1. Step 1: Rinse the basmati rice under cold water until the water is mostly clear, then drain well. Heat the oil and 1 tablespoon butter in a wide saucepan over medium-high heat.
  2. Step 2: Add the mushrooms and cook for 8 to 10 minutes, stirring occasionally, until their liquid has cooked away and the edges are golden.
  3. Step 3: Lower the heat to medium. Add the onion and cook for 4 to 5 minutes until softened. Stir in the garlic and thyme for 30 seconds, then add the rice and stir for 1 minute.
  4. Step 4: Pour in the broth and add the salt and pepper. Bring to a simmer, cover tightly, and cook on low for 15 minutes without lifting the lid.
  5. Step 5: Remove from the heat and leave covered for 10 minutes. Check that the rice is tender, then fluff gently with a fork and fold in the remaining butter and parsley.

Notes

Let the mushrooms brown before adding the broth. Drain rinsed rice well so you do not add extra water. Use a tight lid to keep the steam inside. Rest the cooked rice before fluffing so the grains stay separate. Spread leftovers in a shallow container and refrigerate promptly, ideally within 1 hour. Keep for up to 24 hours. Reheat once with a splash of water until steaming hot throughout and at least 165°F. Freeze promptly for up to 1 month. Nutrition is estimated per serving and excludes optional additions and sides.