Mushroom Rice
This Mushroom Rice recipe will become your new favorite dish. It's easy to make, budget-friendly, and perfect as a main or side dish.
Servings: 4 servings
Ingredients
- 8 oz. crimini or white button mushrooms
- 3 tbsp olive oil divided
- ½ large red onion diced
- 3 cloves garlic minced
- 1 ½ cups jasmine or other medium grain white rice
- 1 ¼ cups crushed tomatoes canned
- 1 cup vegetable broth
- 1 tsp dried oregano
- ½ tsp dried parsley
- ½ tsp dried rosemary
- ½ tsp sea salt
Instructions
- Preheat oven to 400°F.
- Add rice to a mesh strainer and rinse with cold water until runs clear. Remove moisture with paper towels.
- Wash and dry (or wipe clean) the mushrooms. Trim the stems and slice into ¼ inch thick pieces.
- In an all metal cast iron or dutch oven, heat 2 tablespoons of olive oil on medium high.
- Add the mushrooms and cook for 2 minutes, stirring regularly, until starting to brown.
- Reduce the heat to medium and add the remaining 1 tablespoon olive oil.
- Add the onion, garlic, and rice. Cook for 2-3 minutes, stirring constantly until the rice is slightly translucent.
- Remove from heat and add in the spices, salt, broth, and tomatoes. Stir to fully combine.
- Cover the pan completely with foil or a fitted oven safe lid. Bake for 30 minutes or until all the liquid is absorbed. Remove and allow to sit for 5 minutes.
- Fluff rice with a fork and garnish with parsley or chives.
Notes
- To Store: Store in an airtight container in the fridge for up to 3 days.
- To Freeze: Store in a freezer safe, airtight container in the fridge for up to 2 months. Thaw in fridge overnight.
- To Reheat: Place on a microwave safe dish and reheat to desired temperature.
