One Pot Mushroom Rice
Total Time
1 hour
Prep Time
10 minutes
Cook Time
50 minutes
Rating
5 out of 5 stars
(16)
Ingredients
6 servings
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 1 pound cremini mushrooms, thinly sliced
- 2 teaspoons Worcestershire sauce
- ½ teaspoon dried thyme
- Kosher salt and freshly ground black pepper, to taste
- ¾ cup brown rice
- 1 ½ cups vegetable broth
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh chives
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Preparation
Step 1
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until translucent, about 2-3 minutes.
Step 2
Stir in mushrooms, Worcestershire and thyme and cook, stirring occasionally, until mushrooms are tender and browned, about 5-6 minutes; season with salt and pepper, to taste.
Step 3
Stir in brown rice and vegetable broth. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 40-45 minutes. Stir in butter until melted, about 1 minute.
Step 4
Serve immediately, garnished with chives, if desired.
Step 5
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Chef's notes
The rice is cooked in one pot, allowing all the flavors to meld together.
No heavy cream or milk is needed for the creamy texture.
