Ingredients
- 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
Servings: people
Instructions
- 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.
Recipe Notes
Yields 4 cups of cooked rice. Use margarine or olive oil for vegetarian and vegan options.
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