Mushroom Rice

4.91 from 31 votes

This simple mushroom rice combines earthy mushrooms, savory garlic, rich butter, and flavorful vegetable broth for a simple yet flavorful side dish.

Prep Time5

Cook Time20

Total Time25

Course: Dinner, Side Dish

Cuisine: American

Total Cost: $2.93 recipe / $0.73 serving

Servings: ¾ cup each

Calories: 264kcal

Author: Beth Moncel

Equipment

Deep Stainless Steel Skillet

Ingredients

8 oz. mushrooms $1.49
2 cloves garlic $0.16
3 Tbsp butter, divided $0.30
1/4 tsp dried thyme $0.03
1/4 tsp freshly cracked pepper $0.02
1/8 tsp salt $0.01
1 cup long-grain white rice (uncooked) $0.62
1.5 cups vegetable broth $0.20
1 Tbsp chopped fresh parsley (optional) $0.10

Instructions

Slice the mushrooms and mince the garlic.
Add the mushrooms, garlic, thyme, pepper, salt, and 1 Tbsp butter to a deep skillet. Sauté over medium heat until the mushrooms have released all of their water and the water has evaporated off the bottom of the skillet.
Add the rice and 2 Tbsp butter to the skillet and continue to sauté for about two minutes more.
Add the vegetable broth to the skillet and stir to dissolve any browned bits off the bottom of the skillet.
Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a full boil. When it reaches a full boil, turn the heat down to low, or just above low, so the broth remains simmering.
Let the rice simmer for 15 minutes without stirring or removing the lid. After 15 minutes, remove the pan from the heat and let the rice rest for another 5 minutes, without removing the lid.
Finally, remove the lid and fluff the rice with a fork. Taste and add salt or pepper, if desired. Top with chopped fresh parsley as a garnish.

See how we calculate recipe costs here.

Video

Nutrition

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