Flavor-Packed One-Pot Mushroom Rice
A delightful and creamy one-pot mushroom rice dish, rich in flavor and easy to prepare, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 cup Arborio rice (or any long-grain rice)
- 3 cups vegetable broth
- 1 cup mushrooms, sliced (button or cremini)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
Cooking Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Toss in the sliced mushrooms and season with salt and pepper. Sauté until the mushrooms are tender and have released their moisture, about 5-7 minutes.
- Add the Arborio rice to the pot, stirring well to ensure the rice is coated with the mixture and lightly toasted, about 2 minutes.
- Pour in the vegetable broth. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 20 minutes, or until the rice is cooked and has absorbed all the liquid.
- Once cooked, gently fluff the rice with a fork and adjust the seasoning if needed. Serve hot, garnished with fresh parsley if desired.
Notes
Rice Choice: While Arborio rice gives a creamy texture, feel free to use any long-grain rice you prefer. Just adjust the cooking time and liquid accordingly! Mushroom Variations: Experiment with different types of mushrooms like shiitake or portobello for unique flavors. Don’t Rush It: Allow the rice to sit for a few minutes after cooking. This helps in getting the consistency just right. Ingredient Swaps: Add some colorful bell peppers or peas for a boost of nutrition and color. Got leftovers? Transfer any uneaten Mushroom Rice to an airtight container, and it’ll stay good in the fridge for up to 3 days. Reheat with a splash of water or broth to retain moisture.