This mushroom rice is savory, buttery, and packed with deep, earthy flavor. Tender mushrooms, fragrant garlic, and fluffy rice cook together in seasoned broth for a rich and comforting side dish. Finished with fresh herbs, it pairs perfectly with chicken, beef, seafood, or can stand alone as a satisfying meal.
Sherry Hour
Family of 6
15 minutes
30 mintutes
American
Sides
2 cups white rice (I used basmati), washed and drained
Olive oil
2 tbsp. butter
1 onion, diced
Baby Bella mushrooms, chopped or sliced
3 cloves garlic, minced
1 tsp. salt, plus more to taste
1 tsp. black pepper, plus more to taste
1/2 tsp. thyme
1/2 tsp. paprika
3–4 cups vegetable broth (depending on the rice used
Fresh green onions, chopped
Fresh parsley, chopped
Heat olive oil in a skillet or pot over medium heat. Add the diced onion and cook until translucent.
Add the mushrooms. Add more oil if needed, then sauté until the mushrooms are browned and tender.
Stir in the garlic, salt, black pepper, thyme, and paprika. Cook until the garlic is fragrant.
Add the washed and drained rice along with the butter. Stir well and toast the rice until the butter is melted throughout.
Pour in the broth and season again with salt and black pepper as needed. (If using salted broth, season carefully.)
Bring to a boil, then cover and reduce heat to a simmer. Cook until all the liquid is absorbed, about 12–15 minutes.
Remove from heat and let rest, covered, for 15 minutes.
Fluff with a fork and garnish with chopped green onions and parsley. Serve with your favorite protein or enjoy on its own.
