Mushroom Rice is a comforting and flavorful dish that pairs the earthy richness of mushrooms with tender, fluffy rice. This simple recipe is perfect as a side dish or a light main, packed with umami and easy to prepare using basic pantry ingredients. Ideal for weeknight dinners, it complements a variety of proteins or can be enjoyed on its own.

Ingredients:

• 1 cup long-grain white rice
  
  

• 2 cups vegetable or chicken broth
  
  

• 1 tablespoon olive oil or butter
  
  

• 1 small onion, finely chopped
  
  

• 2 cups mushrooms, sliced (button, cremini, or your choice)
  
  

• 2 cloves garlic, minced
  
  

• Salt and pepper, to taste
  
  

• Fresh parsley, chopped (for garnish)
  
  

Directions:

1. Heat olive oil or butter in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes.
   
   

2. Add sliced mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
   
   

3. Stir in minced garlic and cook for another minute until fragrant.
   
   

4. Add rice to the skillet and stir to coat it with the mushroom mixture.
   
   

5. Pour in the broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-18 minutes, or until the rice is cooked and liquid is absorbed.
   
   

6. Remove from heat and let stand, covered, for 5 minutes. Fluff rice with a fork.
   
   

7. Season with salt and pepper to taste. Garnish with fresh parsley before serving.
   
   

Nutritional Information (per serving, approx., serves 4):

• Calories: 220 kcal
  
  

• Total Fat: 6 g
  
  

• Saturated Fat: 1 g
  
  

• Sodium: 400 mg
  
  

• Total Carbohydrates: 35 g
  
  

• Dietary Fiber: 2 g
  
  

• Sugars: 2 g
  
  

• Protein: 5 g