This one's for my mushroom lovers. Sophisticated enough for a Sunday dinner, yet EASY enough for a quick weeknight meal; this mushroom rice is so delicious and only takes about 30 minutes to make.
One Pot Mushroom Rice
1/2 pound cremini mushrooms, sliced
1/4 cup olive oil
1 medium yellow onion, sliced
4 garlic cloves, chopped
1 cup white jasmine rice
2 cups chicken broth
1/4 cup parsley, roughly chopped
Salt and freshly ground pepper, to taste
Chili flakes, to taste
Heat 2 tablespoons olive oil in a pot over medium-high heat. Add half the mushrooms, season with salt and pepper; cook until golden, about 4 minutes. Transfer mushrooms to a small bowl and set aside.
Heat 2 tablespoons olive oil, add onion, season with salt and pepper. Cook for 1-2 minutes, until onion begins to brown.
Add remaining mushrooms and garlic, cook for 4 minutes, stirring occasionally.
Stir in rice and a splash of broth, and collect all the goodness from the bottom of the pot. Stir in remaining broth, bring to a boil, cover and reduce heat to medium-low; cook for 13-15 minutes, or until the rice has absorbed liquid.
Stir in parsley and pre-cooked mushrooms.
Serve garnished with chili flakes.
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