Mushroom Rice Recipe
When it comes to healthy eating, mushrooms are some of the best things you can put into your body. According to WebMD, these wonderful vegetables are full of excellent vitamins and minerals and they're good for your health. One of the best Vitamins in mushrooms is Vitamin D, which can help keep bones healthy and the immune system strong. Pair the mushrooms with some jasmine rice, and this is one side dish that you won't want to miss out on! This recipe is filled with wonderful flavor and it requires little prep and cook time, making it a no-brainer to try.
Recipe developer Catherine Brookes is the brains behind the recipe, and she has nothing but good things to say about it. "Mushrooms are such a great way to add taste and texture to otherwise plain rice. This dish is full of delicious savory flavors and can work as a main or a side," Brookes raves. "It could be great at a gathering where you want to have a big spread with lots of dishes to choose from." Keep scrolling for instructions on how to make this wonderful dish!
Gather the ingredients to make mushroom rice
Now that you've committed to making this recipe, you will need to make a list of the required ingredients. Compile your list, and then head to the store. First, pick up some olive oil. Then, stop in the produce section and grab a white onion, a few cloves of garlic, and mushrooms.
Moving down to the spice aisle, you will need a few other items, like dried thyme and dried parsley. Of course, the recipe also calls for jasmine rice. Be sure to pick up some vegetable stock and then salt and pepper to taste as well. Last but not least, you will need fresh chopped chives for serving. As a side note, this ingredient is entirely optional.
Heat the olive oil and fry the onion
Now that you have all of the ingredients in front of you, it's time to get things started. Take out a large frying pan and place it on your stove. Turn the heat to medium and drizzle the olive oil into your pan. Then, toss in the diced onion. "You want to dice the onion quite finely so it distributes nicely through the rice," Brookes says. "The onions should be completely softened and it's ok if they start to go a little brown but you don't want them to burn. If they start to go too brown you can lower the heat."
Cook until the onion has softened. This shouldn't take more than five minutes or so. Then, add the crushed garlic and fry for another minute. Be sure you constantly stir, so nothing sticks to the bottom and burns.
Add the mushroom, thyme, and parsley
Once you finish cooking the onion and the garlic, your kitchen should be smelling pretty darn good, and that's exactly what we want. Next, you can toss in the diced mushrooms with the onions and garlic. "I used chestnut mushrooms but go for your favorite type," Brookes shares. It's nice to be able to have a few options to choose from when it comes to mushrooms. Then, throw in the thyme and parsley and give the mixture a good stir. Cook everything together until the mushrooms have softened. This should only take about five minutes.
Add the rice
For this next step, it's time to add one of the star ingredients — the rice. "Any long grain white rice will work. You may need to adjust the cooking time accordingly," Brookes shares. At this time, you can also add the stock and stir everything together. Bring the mixture to a boil, then reduce the heat to a low simmer. Let the rice cook for about 20 to 25 minutes. A good indicator that the rice is done cooking is when it has absorbed all the liquid, and the grains are tender. Once you taste the rice, add a little bit of salt and pepper if you think it needs it.
Serve and enjoy
You can plate and serve the rice as a main course or a side to a protein. Simply sprinkle with some fresh chopped chives to serve. If chives aren't your thing, don't worry, you can skip that part. Brookes recommends serving this "with curry, or with grilled chicken or fish." She also notes that "leftovers will keep for 24 hours in an airtight container in the fridge" and that "you can reheat in the microwave." We also think that it would go great to accompany a steak or another red meat. We hope you love this recipe as much as we do and make it a regular in your rotation.
- 1 tablespoon olive oil
- 1 white onion, diced
- 3 cloves garlic, crushed
- 250 grams (8.8 ounces) mushrooms, diced
- ¼ teaspoon dried thyme
- ½ teaspoon dried parsley
- 1 ⅓ cups jasmine rice
- 3 cups vegetable stock
- salt, to taste
- pepper, to taste
- fresh chopped chives for serving
- Heat the olive oil in a large frying pan on a medium setting.
- Fry the diced onion until softened — about 5 minutes. Then, add the crushed garlic and fry for another minute, stirring constantly.
- Add the diced mushrooms, thyme, and parsley, and stir. Cook until the mushrooms have softened, about another 5 minutes.
- Add the rice and stock and stir everything together. Bring to a boil then reduce to a low simmer. Leave the rice to cook for 20 to 25 minutes, or until all the liquid has been absorbed and the grains are tender.
- Taste the rice and add some salt and pepper if desired.
- Optionally top the mushroom rice with some fresh chopped chives and serve.
| Calories per Serving | 289 |
| Total Fat | 4.1 g |
| Saturated Fat | 0.6 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 56.0 g |
| Dietary Fiber | 2.4 g |
| Total Sugars | 2.8 g |
| Sodium | 773.0 mg |
| Protein | 7.0 g |
