Ingredients
1 ½ teaspoons olive oil, divided
½ yellow onion, chopped
2 garlic cloves, minced
1 cup brown rice (basmati preferred)
1 cup vegetable broth
1 cup water
8 ounces crimini mushrooms, sliced
1 tablespoon fresh thyme, minced
3 tablespoons flat-leaf parsley, minced
¼ teaspoon salt
¼ teaspoon ground black pepper
Instructions
- Prepare the rice base:
Heat ½ teaspoon olive oil in a medium saucepan over medium heat. Add the chopped onion and cook for 4–5 minutes, or until soft and fragrant. Stir in the minced garlic and cook for another 30 seconds. - Toast the rice:
Add the brown rice to the saucepan and cook, stirring constantly, for about 1 minute to lightly toast the grains. This step brings out a nutty flavor and keeps the rice fluffy. - Cook the rice:
Pour in the vegetable broth and water. Bring to a boil, then cover and reduce the heat to low. Simmer until the liquid is fully absorbed, approximately 35 minutes, or follow the package directions for your rice variety. - Sauté the mushrooms:
While the rice cooks, heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and sauté for about 4 minutes, or until they begin to brown. Stir in the minced thyme and cook for an additional 30 seconds to release the aroma. - Combine and season:
Add the sautéed mushrooms to the cooked rice along with the parsley, salt, and black pepper. Stir gently to combine, then serve warm.
Notes
- Rice variety: Basmati brown rice is preferred for its fluffy texture and nutty flavor, but jasmine, long-grain, or short-grain brown rice can be used. Adjust cooking times according to the package directions.
- Mushroom substitutions: Shiitake, oyster, or button mushrooms all work well. Shiitake adds a rich, meaty texture.
- Herbs: Fresh thyme is ideal, but dried thyme may be substituted at one-third the quantity.
- Make it ahead: The rice can be cooked ahead of time, and mushrooms sautéed just before serving to keep them tender and flavorful.