Creamy Mushroom Rice with Thyme and Green Onions Recipe
This Mushroom Rice recipe is a flavorful and comforting side dish featuring tender cremini mushrooms sautéed to caramelized perfection and combined with long-grain rice cooked in savory broth. Enhanced with garlic, thyme, and green onions, it offers a rich, earthy taste that’s perfect for pairing with a variety of main courses.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Fats and Aromatics
- 2 tablespoons butter (divided)
- 2 tablespoons olive oil (divided)
- 4 cloves garlic (minced, divided)
Vegetables and Herbs
- 1 pound cremini mushrooms (sliced)
- 1 small yellow onion (diced)
- 1 teaspoon fresh thyme
- ¼ cup chopped green onions
Grains and Liquids
- 1½ cups uncooked long-grain rice
- 2½ cups low-sodium chicken broth (or vegetable, beef broth, or water)
Seasonings
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
Instructions
- Sauté Garlic: In a large pan, melt 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. Add half of the minced garlic and sauté for 15 seconds to release its aroma without burning.
- Cook Mushrooms: Add the sliced mushrooms to the pan and cook for 8 minutes, stirring often until they become caramelized and tender. Once cooked, transfer the mushrooms to a plate, cover, and set aside to keep warm.
- Sauté Onion and Garlic: Using the same pan, heat the remaining butter and olive oil. Add the diced onions and cook for 3 minutes until softened. Then, add the remaining garlic and sauté for an additional 10 seconds to enhance the flavor base.
- Toast the Rice: Stir in the uncooked rice, fresh thyme, salt, and freshly ground pepper, cooking for 30 seconds while stirring to toast the rice slightly for added nuttiness.
- Deglaze with Broth: Pour in ½ cup of broth and use a wooden spoon to scrape up any browned bits stuck to the pan’s bottom; this adds depth of flavor to the dish.
- Simmer the Rice: Stir in the remaining broth and bring the mixture to a simmer. Reduce heat to low, cover the pan, and cook for 15 to 17 minutes until the rice has absorbed all the liquid and is cooked through.
- Combine Mushrooms and Green Onions: Remove the pan from heat, then gently fold in the caramelized mushrooms and chopped green onions. Cover and let the mixture sit for 10 minutes to meld the flavors.
- Fluff and Serve: Fluff the rice mixture with a fork or rice paddle to separate the grains before serving hot as a savory side dish.
Notes
- You can substitute chicken broth with vegetable or beef broth, or even water if preferred, but broth enhances the flavor significantly.
- For a vegan option, substitute butter with an additional 2 tablespoons of olive oil and use vegetable broth.
- Be careful not to burn the garlic when sautéing; it should be cooked just until fragrant.
- Covering the pan during cooking helps the rice absorb broth evenly and cook perfectly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: mushroom rice, cremini mushrooms, rice side dish, garlic rice, easy mushroom recipe, savory rice, green onions, thyme, stovetop rice
