Description
A quick and easy one-pot mushroom rice dish that your family will love, perfect for busy weeknight dinners.
Ingredients
Scale
- 1 cup long-grain rice (basmati or jasmine)
- 2 cups vegetable broth
- 1 cup mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a pan, heat 2 tablespoons of olive oil over medium heat for about 2 minutes.
- Add the diced onion and sauté until translucent and fragrant (about 5 minutes).
- Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are tender and golden (around 5 minutes).
- Add the rice and toast it for about 1-2 minutes while stirring.
- Pour in the vegetable broth, season with salt and pepper, and stir well.
- Bring to a boil, then reduce heat to low, cover, and let simmer for 15-20 minutes until the rice is fluffy.
- Fluff the rice with a fork and garnish with fresh parsley before serving.
Notes
This dish is customizable; feel free to add any vegetables you have on hand. It’s also freezer-friendly and keeps well in the refrigerator for 4-5 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg