Mushroom Herb Rice is a simple yet delicious way to change up your rice game. Only a few fresh ingredients and 45 minutes stand between you and a better dinner. What I love about this rice is the fact that it’s not over complicated or overwhelming in flavours. This also means it goes with most everything. Change up the herbs if you like or use chicken broth instead of vegetable, it really doesn’t matter, it will still be fantastic. This recipe yields 4 cups of cooked rice, but don’t fret, it freezes and reheats very well in the microwave. So you may conveniently get two meals out of one. Win win!!
We, as in my husband and I are definitely a rice lovely family. We probably eat some form of it 3-4 days a week. So I’ve learned to change it up now and again, because eating plain rice all the time is, well, very boring, especially to a food blogger. My husband may be fine with eating plain white rice (I’m pretty sure he is) but there’s so much more that can and WILL be done. This simple recipe is just one of many ways to perk up your rice, and I hope to share more ideas as time permits, so don’t forget to check back regularly.
Recipe source for Mushroom Herb Rice: Compelled To Cook
- 4 tbsp unsalted butter divided
- 8 ounces white mushrooms cleaned and thinly sliced
- 1 3/4 cups vegetable broth
- 1 cup long grain and wild rice blend
- 1 tbsp finely chopped flat leaf parsley
- 1 tsp finely chopped fresh thyme
- 1/4 tsp salt
- 1/8 tsp black pepper
- In a medium pot heat 2 tbsp of butter over medium high heat until starting to foam. Add mushrooms and stir to coat in butter. Cook until mushrooms are browned and liquid has cooked out, stirring only once or twice, about 5-7 minutes.
- Add vegetable broth and bring to a simmer. Stir in rice, herbs, salt and pepper and allow to return to a simmer. Cover and reduce heat to low and cook for 23-25 minutes until rice is tender. Remove from heat and allow to rest for 5 minutes. Add remaining 2 tbsp of butter and fluff with a fork. Garnish with additional chopped parsley if desired and serve immediately.
Yields 4 cups of cooked rice. Use margarine or olive oil for vegetarian and vegan options.