Easy Mushroom Rice

Ingredients and Weight:

• White rice: 2 cups (360 grams)
• Mushrooms: 1 pound (450 grams), sliced
• Onion: 1 medium, chopped
• Garlic: 2 cloves, minced
• Butter: 1/4 cup (57 grams)
• Vegetable broth: 4 cups (960 milliliters)
• Dried thyme: 1 teaspoon
• Salt and pepper: to taste

Preparation Time:

10 minutes

Cooking Time:

30 minutes

Difficulty Level:

1 (simple)

Preparation Method Steps:

1. Rinse the rice in a fine-mesh sieve until the water runs clear.
2. Melt the butter in a large saucepan over medium heat.
3. Add the onion and garlic and cook until softened and fragrant, about 5 minutes.
4. Stir in the mushrooms and cook until browned, about 10 minutes.
5. Add the rice and stir to coat with the butter.
6. Pour in the vegetable broth and add the thyme, salt, and pepper.
7. Bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes, or until the rice is tender and the liquid has been absorbed.
8. Remove from the heat and let stand, covered, for 5 minutes before serving.

Nutritional Information:

• Calories: 250 per serving
• Protein: 5 grams
• Carbohydrates: 45 grams
• Fat: 5 grams

Dish Characteristics:

• Savory and flavorful with a hint of earthy mushroom flavor
• Fluffy and tender rice
• Versatile side dish that pairs well with a variety of main courses
• Affordable and easy to make

User Comments:

• "This mushroom rice is incredibly easy and quick to prepare, yet it tastes like something from a fine dining restaurant."
• "The mushrooms add a delightful depth of flavor without overpowering the dish."
• "This is the perfect side dish for any occasion, whether it's a casual family meal or a special gathering."
• "I love that I can make this dish ahead of time and it reheats beautifully."
• "I've tried different variations of this recipe, such as adding other vegetables or herbs, and it always turns out great."

Special Precautions and Tips:

• Use fresh mushrooms for the best flavor and texture.
• If you don't have vegetable broth, you can use chicken or beef broth instead.
• For a vegan version, use plant-based butter and vegetable broth.
• To store the mushroom rice, let it cool completely and then transfer it to an airtight container. It will keep in the refrigerator for up to 3 days.