Garlic Butter Mushroom Rice

Ingredients

  • 1 cup Long-grain white rice
  • 8 ounces sliced Fresh button or cremini mushrooms
  • 2 Tbsp. Olive oil
  • 4 Tbsp. Unsalted Butter
  • 3 cloves Garlic cloves finely minced
  • 1 medium Yellow Onion, finely diced
  • 2 cups Chicken or vegetable broth
  • 1 Tbsp. soy sauce
  • 1/4 Tsp. Pepper
  • 2 tablespoons Fresh parsley chopped

Directions

  1. Heat olive oil in a large skillet over medium-high. Add sliced mushrooms and diced onion, sauté until golden brown and translucent, about 4–5 minutes.
  2. Push veggies to one side, melt butter in skillet, add minced garlic, stir until fragrant, about 30 seconds, careful not to burn.
  3. Add rinsed rice to skillet, stir to coat grains in garlic butter mixture, cook until edges turn translucent, about 2 minutes for nutty flavor.
  4. Pour in the broth, season with soy sauce and pepper, bring mixture to a gentle boil over high heat.
  5. Reduce heat to low, cover skillet, simmer rice mixture until liquid absorbs and grains are tender, about 15 minutes.
  6. Remove lid, fluff rice gently with a fork, sprinkle chopped parsley over top, serve warm.