Rice with Mushrooms

Simple, yet VERY tasty! Try it!


– 1 ½ lbs. mushrooms, cleaned and sliced – 2 tbsp. olive oil – 3 tbsp. butter, divided – 1 small onion, finely diced – 2 medium garlic cloves, chopped – 1 ½ cups Basmati rice or other long grain rice – 2 cups fully seasoned vegetable broth – ¼ cup parsley, chopped

In a large pot, heat up the olive oil and add half of the mushrooms. Cook until nicely browned, then remove them from the pot and set aside.

To that same pot, add the 2 tablespoons of butter, garlic, onion, and remaining sliced mushrooms. Cook for about 5 minutes.

Now add the rice to the mushrooms and cook, stirring continuously, for about 2-3 minutes.

Once they've been combined, add the broth, stir, and bring it to a boil. Reduce the heat to medium-low, cover the pot with a lid, and simmer for 15 minutes.

After that time has passed, turn off the heat and remove the lid. Add about 1 more tablespoon of butter (optional), the reserved browned mushrooms, and the parsley. Put the lid back on and let the Rice with Mushrooms rest for 10 minutes.

Finally, remove the lid and stir everything together. Serve immediately.


For printable recipe and detailed instructions, please, visit Cooktoria