Garlic Butter Mushroom Rice

$- 1 cup jasmine rice - 2 cups vegetable broth - 1 cup mushrooms, sliced (cremini or button mushrooms) - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 small onion, finely chopped - 1 teaspoon dried thyme - 1 teaspoon soy sauce - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Having the right ingredients is key to making Garlic Butter Mushroom Rice. The main star here is jasmine rice. It cooks up fluffy and fragrant. Vegetable broth adds a nice depth of flavor. You can use cremini or button mushrooms; both work well and taste great. For seasonings, unsalted butter gives richness. Garlic and onion bring a savory note that pairs well with mushrooms. Dried thyme adds a lovely earthiness. A splash of soy sauce gives umami, while salt and pepper enhance the flavors. Finally, fresh parsley adds a touch of color and brightness. Using fresh and quality ingredients will make your dish shine. Each element plays a role in creating a comforting and tasty meal. {{ingredient_image_1}} - Rinse the jasmine rice: Start by rinsing 1 cup of jasmine rice under cold water. This step is key. Rinsing helps remove extra starch. You want your rice to be fluffy, not sticky. Keep rinsing until the water runs clear. - Cooking the rice in vegetable broth: In a medium saucepan, bring 2 cups of vegetable broth to a boil. Once boiling, add the rinsed rice. Lower the heat to low and cover it. Let it simmer for about 15 to 20 minutes. When the liquid is absorbed, fluff it with a fork and set it aside. - Sautéing onions until translucent: In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add 1 finely chopped small onion. Cook it until it turns translucent, which takes about 2 to 3 minutes. This adds a sweet base to your dish. - Adding garlic for flavor: Now, add 4 minced cloves of garlic to the skillet. Cook for about 1 minute. You want the garlic to become fragrant but not browned. This step brings a rich flavor to the rice. - Tips for achieving golden brown mushrooms: Add 1 cup of sliced mushrooms to the skillet. I prefer cremini or button mushrooms. Turn the heat to medium-high. Sauté the mushrooms until they are golden brown, which takes about 5 to 7 minutes. Stir often to help them cook evenly. This step helps release their moisture and deepen their flavor. - Combining ingredients for final cooking: Lower the heat again and stir in the cooked rice, 1 teaspoon of dried thyme, and 1 teaspoon of soy sauce. Mix in the remaining 2 tablespoons of butter. Season with salt and pepper to your taste. Stir everything well until combined. Let the flavors meld for a few minutes before serving. Rinsing the rice is very important. It removes extra starch. This step helps the rice stay fluffy and not sticky. Rinse the jasmine rice under cold water. Keep rinsing until the water runs clear. To know when the rice is perfectly cooked, check for the texture. The rice should be tender but not mushy. After cooking, let it sit for a few minutes. Fluff it with a fork to keep it light. You can adjust the seasonings to make this dish your own. Adding more soy sauce gives a deeper flavor. If you like it spicy, try a pinch of red pepper flakes. Herbs also add a nice touch. Fresh rosemary or basil can work well. You can even try adding a squeeze of lemon for brightness. Garnishing makes your dish look great. Chopped fresh parsley adds color and freshness. You can also use thin slices of green onions for a pop of flavor. For serving, a simple bowl works, but a plate can show off the rice better. Pair it with grilled chicken or roasted veggies for a complete meal. Pro Tips Rinse the Rice: Always rinse jasmine rice under cold water until the water runs clear to remove excess starch, resulting in a fluffier texture. Choose the Right Mushrooms: Cremini mushrooms add a deeper flavor compared to button mushrooms. Experiment with different varieties for unique taste profiles. Adjusting Seasoning: Taste your dish at the end of cooking and adjust salt and pepper accordingly. Different brands of broth can vary in saltiness. Garnishing: Always add fresh herbs like parsley just before serving to maintain their vibrant color and fresh flavor. {{image_2}} You can boost the flavor of Garlic Butter Mushroom Rice with more veggies. Try adding peas, bell peppers, or spinach. These add color and nutrients. For seasonal touches, use asparagus in spring or squash in fall. Just chop them up and toss them in with the mushrooms. Cook until tender for a bright and tasty dish. Adding protein makes this dish heartier. You can stir in cooked chicken, shrimp, or tofu. If you use chicken or shrimp, cook them first. Add them when you combine the rice with the mushrooms. Tofu works well too; just cube and sauté it with the mushrooms. Adjust cooking times based on what you choose. Chicken needs around 10 minutes, while shrimp cooks in just 5. You can make this dish vegan by swapping butter for olive oil or vegan butter. This keeps the rich taste while catering to plant-based diets. For gluten-free needs, use gluten-free soy sauce. You can also lower the salt by using low-sodium vegetable broth. These options let everyone enjoy this delicious meal without worries. To keep Garlic Butter Mushroom Rice fresh, store it in the fridge. Place it in an airtight container. This prevents moisture loss and keeps the flavors intact. Use a glass or plastic container with a secure lid. Make sure to cool the rice before sealing it. Leftovers can last up to four days in the fridge. When reheating, aim to keep the rice fluffy and moist. Use a microwave-safe dish and add a splash of water. Cover the dish with a lid or plastic wrap. Heat it in the microwave for 1-2 minutes. Stir halfway through to ensure even heating. If using a skillet, add a little butter and sauté over low heat. This will help avoid sogginess. Stir often until warmed through. You can freeze Garlic Butter Mushroom Rice for longer storage. Let the rice cool completely before freezing. Portion it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. The rice can last up to three months in the freezer. To thaw, place it in the fridge overnight. Reheat it using the methods mentioned above. Add a little broth or water if needed to regain its texture. Yes, you can use brown rice. Brown rice is a healthy option. However, cooking time will change. Brown rice needs about 40-45 minutes to cook. You will also need more liquid. Use 2.5 cups of vegetable broth for 1 cup of brown rice. Rinse it well before cooking. To make this dish dairy-free, swap the butter. Use plant-based butter or olive oil. Both work great for flavor. You can also use coconut oil for a different taste. This keeps the dish creamy and delicious without dairy. Make sure to check labels for dairy-free options. This rice pairs well with many dishes. Try serving it with grilled chicken or fish. It also goes great with roasted vegetables. For a vegetarian meal, add a side salad or some steamed greens. Feel free to get creative with your sides! This blog post covered making Garlic Butter Mushroom Rice. We looked at key ingredients like jasmine rice, vegetable broth, and mushrooms. I shared step-by-step methods for cooking and tips for fluffy rice. We also explored flavor variations and storage info. In closing, this dish is simple and full of flavor. You can adjust it to fit your taste or diet. Enjoy trying out these tips and make your own tasty version!$

Garlic Butter Mushroom Rice

A delicious and savory rice dish with garlic, butter, and mushrooms.

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

1 cup jasmine rice
2 cups vegetable broth
1 cup mushrooms, sliced (cremini or button mushrooms)
4 tablespoons unsalted butter
4 cloves garlic, minced
1 small onion, finely chopped
1 teaspoon dried thyme
1 teaspoon soy sauce
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

Rinse the jasmine rice under cold water until the water runs clear.
In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed rice, reduce the heat to low, cover, and let it simmer for about 15-20 minutes or until all the liquid is absorbed. Once done, fluff it with a fork and set aside.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onions and sauté until translucent, about 2-3 minutes. Then, add the minced garlic and cook for an additional minute until fragrant.
Add the sliced mushrooms to the skillet. Increase the heat to medium-high and sauté the mushrooms until they are golden brown and have released their moisture, about 5-7 minutes.
Lower the heat and stir in the cooked rice, dried thyme, and soy sauce. Add the remaining butter and mix everything thoroughly. Season with salt and pepper to taste, adjusting as necessary.
Once everything is well-combined, remove from heat. Garnish with freshly chopped parsley before serving.

Notes

For extra flavor, use fresh herbs if available.

Keyword butter, garlic, mushrooms, rice