Ingredients
- 1 1/2 cups rice (long-grain, basmati, or jasmine)
- 3 cups water or vegetable/chicken broth
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2–3 garlic cloves, minced
- 2 cups mushrooms, sliced (button, cremini, or a mix)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Equipment
- Medium saucepan with lid
- Skillet (if sautéing mushrooms separately)
- Wooden spoon or spatula
Step-by-Step Instructions
1. Rinse the Rice
Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy. Drain well.
2. Cook the Mushrooms and Aromatics
In a medium skillet, heat olive oil or butter over medium heat.
Add the chopped onion and sauté for 2–3 minutes until softened.
Add garlic and cook for another 30 seconds, until fragrant.
Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
3. Combine with Rice
In a medium saucepan, combine:
- The rinsed rice
- Sautéed mushrooms, onion, and garlic
- Salt, pepper, and thyme
- Water or broth
Stir gently to combine. Bring to a boil over medium-high heat.
4. Simmer
Once it reaches a boil, reduce the heat to low and cover the pan.
Simmer for 15–20 minutes (or according to your rice type) until the rice is tender and liquid is absorbed.
Avoid lifting the lid too often, as this releases steam.
5. Rest and Fluff
Remove from heat and let the rice sit, covered, for 5 minutes.
Fluff the rice gently with a fork.
Sprinkle with fresh parsley before serving, if desired.
Serving Suggestions
- As a side with roasted chicken, steak, or fish
- Tossed with sautéed vegetables for a vegetarian main
- With a sprinkle of grated Parmesan or crumbled feta for extra flavor
- Drizzled with a little soy sauce or balsamic reduction for an umami boost
