👩🍳 Instructions
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1
Heat olive oil and butter in a large skillet or Dutch oven over medium heat. Add diced onion and sauté for 3-5 minutes until softened and translucent.
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2
Add minced garlic and cook for 1 minute until fragrant. Stir in sliced mushrooms and cook for 7-10 minutes, stirring occasionally, until they release their liquid and brown nicely. Season with salt, pepper, and dried thyme.
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3
Add uncooked rice to the skillet. Stir constantly for 2-3 minutes to toast the grains slightly, until they become translucent on the edges.
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4
Pour in vegetable broth. Bring to a gentle boil, then reduce heat to low. Cover tightly with a lid and simmer undisturbed for 15-18 minutes.
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5
Remove from heat and let rest, still covered, for 5-10 minutes. Uncover, add chopped fresh parsley, and gently fluff with a fork. Serve immediately.
💡 Notes
For a richer flavor, use chicken broth instead of vegetable broth. Feel free to use other mushroom varieties like shiitake or a wild mushroom blend. For meal prep, store cooled leftovers in an airtight container for up to 3-4 days in the refrigerator. Reheat gently with a splash of water or broth to prevent drying.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
10g
Total Fat
12g
Saturated Fat
4g
Carbs
48g
Fiber
4g
Sugar
3g
Sodium
450mg
Cholesterol
15mg
