Description
A comforting and flavorful one-pot rice dish made with mushrooms and soy sauce, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1 cup Long-grain white or basmati rice (Rinsed and drained)
- 2 cups Chicken or vegetable broth (Choose a flavorful broth)
- 1-2 tablespoons Soy sauce (Regular or low-sodium to taste)
- 1 tablespoon Butter or olive oil (For cooking mushrooms)
- 8 ounces Cremini, shiitake, or baby bella mushrooms (Sliced)
- 1 medium Onion (Chopped)
- 3 cloves Garlic (Minced)
Optional Boosters
- 1 splash Rice vinegar or mirin (To enhance flavor)
- 1 teaspoon Sugar (To balance flavors)
- 2 tablespoons Chopped parsley or scallions (For garnish)
Instructions
Preparation
- Heat butter or oil in a cast-iron skillet or Dutch oven over medium-high heat until sizzling.
- Add the sliced mushrooms in a single layer and let them cook undisturbed until golden.
- Once browned, stir the mushrooms, finish browning, then push them to the edges of the pan or remove to a plate.
- Sauté chopped onion and minced garlic in the same pan until soft and fragrant.
- Stir in the rinsed and drained rice, toasting it until the edges appear slightly translucent.
- Add broth and soy sauce, scraping the bottom, and bring to a steady simmer.
- Return the mushrooms to the pot, cover tightly, reduce heat to low, and cook until rice is tender.
- Once cooked, rest off heat, then fluff the rice and finish with herbs and additional soy if desired.
Notes
Rinse rice until the water runs mostly clear to remove extra starch. Taste for seasoning before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Side Dish
- Cuisine: asian, Comfort Food