Ingredients
Scale
- 1 cup long-grain white rice
- 2 cups vegetable broth or chicken broth
- 1 lb (450g) fresh mushrooms, sliced
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Start by rinsing the rice thoroughly under cold water until the water runs clear. Slice the mushrooms, dice the onion, and mince the garlic. Having all ingredients prepped makes cooking smoother.
- Heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook until they release their moisture and turn golden brown, about 5 minutes. Then, add the diced onion and minced garlic, cooking until fragrant and translucent.
- Add the rinsed rice to the skillet and stir well to coat each grain with the mushroom and onion mixture. Pour in the vegetable or chicken broth, then sprinkle with thyme, paprika, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the liquid is absorbed.
- Once cooked, fluff the rice with a fork and garnish with freshly chopped parsley. Serve hot for a hearty, savory experience. For an extra layer of flavor, consider adding a touch of butter or cheese.
Notes
- Use fresh mushrooms for the best flavor and texture.
- If you prefer a richer taste, substitute part of the broth with white wine.
- Make sure to keep the heat at medium to prevent burning the mushrooms and garlic.
- You can add proteins like cooked chicken or shrimp for a more filling meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 330 kcal Kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 0 mg