Mushroom Rice Recipe

🧂 Ingredients

• 2 tablespoons Butter
• 1½ tablespoons Garlic

  (minced, divided)
• 1½ pound Button Mushrooms

  (or baby bella mushrooms - cleaned and sliced 5mm thickness)
• 2 tablespoons Olive Oil
• ¾ cup Onion

  (chopped)
• ½ cup Celery

  (chopped)
• 1½ cup Long Grain Rice

  (I have used basmati rice - rinsed and soaked for 15 mins)
• 1 teaspoon Thyme
• ½ teaspoon Oregano
• ¼ teaspoon Red Pepper Flakes
• 2 teaspoons Soy Sauce
• Salt
• ½ teaspoon Freshly Ground Pepper
• 2¾ cups Vegetable Broth
• ¼ cup Chives
• ¼ cup Fresh Parsley

Instructions

• 1 Heat wide pan or skillet over high heat. Add butter, half of the minced garlic
  and cook for few seconds until fragrant.
• 2 Add sliced mushrooms and spread it over the pan. Let it cook for 2 minutes on
  high heat.
• 3 Now, stir and sauté mushrooms for 5 minutes or until golden.
• 4 Remove the browned mushrooms from the pan and set it aside.
• 5 Add olive oil, the remaining minced garlic and chopped onions and cook over
  medium heat for until translucent.
• 6 Add chopped celery stalks and cook for another 30 seconds.
• 7 Now, add soaked and drained rice, dried thyme, dried oregano, red pepper flakes,
  and sauté for 30 seconds.
• 8 Then, add soy sauce, salt and freshly ground pepper and mix.
• 9 Add vegetable broth (or chicken broth) and browned mushrooms, give a gentle
  stir. Bring to a boil.
• 10 Place the lid, cover and simmer on low heat for 15-20 minutes until all the
  liquid is soaked and rice is cooked.
• 11 Turn off the heat and let the rice sit for 8-10 minutes.
• 12 Then, add chopped chives and chopped fresh parsley, mix. Serve hot!

Nutrition Info