Garlic Butter Mushroom Rice

Name: Garlic Butter Mushroom Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Ingredients: 750 g mushrooms; 1 1/2 cup long grain rice, uncooked; 2 1/4 cup vegetable stock / broth; 3 tbsp olive oil; 30 g butter; 1 small onion; 2 clove garlic cloves; 1/2 cup green onions; 1 tbsp Optional: More butter to stir through

This Garlic Butter Mushroom Rice is a savory, one-pot side dish packed with caramelized mushrooms and aromatic herbs. It's a simple yet elegant way to elevate plain rice into a gourmet meal that pairs perfectly with any protein.

Servings8 Portions

Prep Time10 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

mushrooms
750 g
long grain rice, uncooked
0.5 cup
vegetable stock / broth
0.5 cup
olive oil
3 tbsp
butter
30 g
small onion
1
garlic cloves
2 clove
green onions
0.5 cup
Optional: More butter to stir through
1 tbsp

Step-by-Step Instructions

Heat 2 tablespoons of olive oil in a large pot over high heat. Add half of the mushrooms and cook for about 5 minutes until they are deeply golden and caramelized. Season with a pinch of salt and pepper, then remove from the pot and set aside. (Keeping these separate ensures they stay golden and don't become soft while the rice cooks).

If the pot looks dry, add another 1/2 to 1 tablespoon of oil along with the butter. Once the butter has melted, add the finely diced onion and minced garlic.

Sauté for 30 seconds until fragrant, then add the remaining mushrooms. Cook for another 5 minutes or until the mushrooms are lightly browned and a flavorful brown crust (fond) begins to form on the base of the pot.

Add the uncooked long grain rice and a small splash of the vegetable broth. Stir well, scraping the bottom of the pot to release all the browned bits into the liquid for maximum flavor.

Once the bottom of the pot is clean, pour in the remaining vegetable broth. Place the lid on, bring the mixture to a simmer, then immediately turn the heat down to medium-low.