Mushroom Rice (Print Version)
# Ingredients:
01 -
1 1/2 pounds of clean, thinly sliced assorted mushrooms.
02 -
2 tablespoons of high-quality olive oil.
03 -
3 tablespoons of vegan butter.
04 -
A finely chopped yellow onion.
05 -
2 garlic cloves, finely chopped.
06 -
1 1/2 cups basmati rice.
07 -
2 1/4 cups of flavorful veggie stock.
08 -
1/4 cup of freshly chopped flat-leaf parsley.
# Instructions:
01 -
In a big pot, heat the oil over medium-high. Toss in half the mushrooms, cook till they're golden brown, then take them out and set aside.
02 -
Add 2 tablespoons of butter into the same pot. Toss in the onion, garlic, and the leftover mushrooms. Cook for about 5 minutes till softened.
03 -
Mix the basmati rice in. Stir and cook for 2-3 minutes to give the grains a bit of toastiness.
04 -
Pour in the veggie stock, let it come to a boil, then reduce heat to low. Cover with a lid and cook for 15 minutes, or until the rice is soft.
05 -
Turn off the heat. Stir in the rest of the butter, the mushrooms you set aside, and the parsley. Cover again and let sit for 10 minutes.
06 -
Fluff everything with a fork, give it a good mix, and serve it up warm.
# Notes:
01 -
Pick firm mushrooms without any spots for a better dish.
02 -
Long grains work best to keep the rice fluffy and separate.
03 -
Cooking mushrooms on their own gives them a nice caramelized texture.
04 -
Letting rice sit after cooking makes it extra tender.