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- 1 cup jasmine rice - 2 cups vegetable broth - 1 cup mushrooms (cremini or button), sliced - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 medium onion, finely chopped - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme) - 1 teaspoon salt (adjust to taste) - ½ teaspoon black pepper - 2 tablespoons freshly chopped parsley (for garnish) - Additional herbs (like rosemary or oregano) - Parmesan cheese for serving - Lemon juice for brightness Gathering the right ingredients is key to making Garlic Butter Mushroom Rice. Start with jasmine rice, which gives a soft and fragrant base. You’ll need vegetable broth to cook the rice and add flavor. Mushrooms, either cremini or button, bring earthiness that blends well with garlic. Unsalted butter is essential for that rich flavor. Four cloves of minced garlic will add a nice aromatic touch. One finely chopped onion adds sweetness. Fresh thyme leaves bring depth. Salt and black pepper are must-haves for seasoning. Finally, fresh parsley adds a bright finish for garnish. Feel free to mix in some optional ingredients. Adding herbs like rosemary or oregano can boost the taste. Grated Parmesan cheese can add creaminess when served. A splash of lemon juice at the end can brighten the dish. These extra touches can elevate your meal even more. Enjoy crafting this savory and satisfying dish! {{ingredient_image_1}} First, rinse the jasmine rice under cold water. This step is key to getting fluffy rice. Rinsing removes excess starch, which can make the rice sticky. Keep rinsing until the water runs clear. Next, cook the rice in a medium saucepan with vegetable broth. Measure two cups of broth for every cup of rice. Bring the broth to a boil. Once it boils, add the rinsed rice. Lower the heat, cover, and let it simmer for about 15 minutes. The rice will soak up all the liquid. After that, let it sit for five minutes to rest. This resting time helps the rice become even fluffier. While the rice cooks, it's time to prepare the aromatics. Start by melting two tablespoons of butter in a large pan over medium heat. Once the butter is melted, add the chopped onion. Sauté the onion until it turns translucent, which takes about four to five minutes. Next, add four cloves of minced garlic to the pan. Stir it for about one minute. Be careful not to burn it, as burnt garlic can taste bitter. Then, stir in one cup of sliced mushrooms, along with fresh thyme, salt, and black pepper. Cook these until the mushrooms are tender and their moisture has evaporated, which takes around six to eight minutes. Now, it’s time to combine everything. Add the cooked rice to the pan with the mushroom mixture. Stir well to coat the rice in the flavorful butter and aromatics. After that, pour in the remaining vegetable broth. Bring the mixture back to a boil. Once boiling, reduce the heat and cover the pan. Let it simmer for about 15 minutes, or until the rice is fluffy and fully cooked. When the rice is done, remove it from heat. Let it sit, covered, for five minutes. Fluff the rice with a fork to separate the grains. Finally, stir in the last two tablespoons of butter until melted. Garnish with freshly chopped parsley before serving. Enjoy your delicious Garlic Butter Mushroom Rice! To make fluffy rice, rinse the jasmine rice in cold water. Rinse until the water runs clear. This step removes excess starch. Less starch means fluffier rice. After cooking, let the rice rest for five minutes. This allows steam to finish cooking it. Fluff the rice gently with a fork. You want to keep it light and airy. To boost flavor, you can adjust seasoning. Try adding a pinch of chili powder for heat. Fresh herbs, like basil or parsley, can brighten the dish. Use high-quality vegetable broth for the best taste. Homemade broth gives you richer flavor. Store-bought broth can work, too, but check the label. Look for low-sodium options, if possible. A heavy-bottom pot works best for even cooking. This type of pan helps prevent sticking. A non-stick saucepan can also be a great choice. If you often cook rice, consider using a rice cooker. It simplifies the process and offers consistent results. Just follow the rice cooker instructions for water-to-rice ratios. Pro Tips Rinsing Rice: Rinsing jasmine rice before cooking not only removes excess starch but also helps achieve a fluffier texture. Mushroom Selection: Using a mix of cremini and button mushrooms adds depth of flavor and a variety of textures to the dish. Butter Timing: Adding butter at the end of cooking enhances the richness of the dish, giving it a velvety finish. Herb Freshness: Always opt for fresh herbs if available; they provide a brighter flavor compared to dried herbs. {{image_2}} You can easily make this dish vegan. Simply swap out the butter for a plant-based version. Use vegan butter or olive oil. This keeps the rich flavor while making it suitable for everyone. If you need a gluten-free option, choose rice like basmati or brown rice. Just make sure the broth is also gluten-free. These rice types work well and keep the dish tasty. Want to add more green goodness? Toss in some spinach or kale. These veggies add color and nutrition. They cook down nicely and blend into the rice. For a crunchy twist, add nuts like almonds or pine nuts. Toast them lightly before mixing in. This gives a lovely crunch that contrasts with the soft rice and mushrooms. If you’re short on time, try the Instant Pot method. It cooks the rice quickly and keeps it fluffy. Just follow the same steps but adjust the time to about 6 minutes under pressure. You can also choose stovetop or oven-baked methods. Stovetop gives you more control. Oven-baked can free up space and let you handle other dishes. Each method brings a unique taste and texture to the rice. To store Garlic Butter Mushroom Rice, first let it cool. This helps keep the rice fresh. After cooling, place the rice in an airtight container. Make sure to seal it well. Store it in the fridge. This method keeps the rice tasty for up to four days. You can also freeze Garlic Butter Mushroom Rice. To do this, place the cooled rice in a freezer-safe bag. Remove as much air as you can before sealing. Label the bag with the date. When you're ready to eat, thaw it in the fridge overnight. Reheat it in a pan or microwave, adding a splash of broth for moisture. Garlic Butter Mushroom Rice lasts for about four days in the fridge. If you freeze it, it stays fresh for up to three months. Just remember to check for any signs of spoilage before eating. Enjoy your meal, no matter how you store it! Jasmine rice is the best choice for this dish. It has a lovely, floral scent and a soft texture. Jasmine rice also absorbs flavors well, which makes it perfect for this savory meal. When you cook jasmine rice, it turns fluffy and pairs nicely with mushrooms and garlic. This rice's natural aroma makes each bite a delight. Yes, you can use dried mushrooms in this recipe. They add deep flavor and a chewy texture. To prepare them, soak the dried mushrooms in warm water for about 20 minutes. This rehydrates them and brings back their taste. Once soaked, chop them into smaller pieces if needed. Dried mushrooms can give your garlic butter mushroom rice a rich, earthy taste. This dish pairs well with many options. You can serve it alongside grilled chicken or roasted vegetables. If you want something lighter, a fresh salad works well too. Consider a simple arugula salad with lemon dressing. You can also enjoy this rice as a base for stir-fried shrimp or tofu. The flavors blend nicely, making every meal satisfying. This blog post covered how to make Garlic Butter Mushroom Rice. We explored the essential ingredients and how each one adds flavor. I provided clear steps for cooking, tips for the perfect texture, and variations to suit different diets. Storing leftovers and FAQs rounded out the information. Enjoy this dish as a cozy side or main meal. With the right ingredients and techniques, you can impress anyone. Try it, and you’ll taste the care in every bite.

Garlic Butter Mushroom Rice

A flavorful and aromatic rice dish cooked with mushrooms, garlic, and butter.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup jasmine rice
  • 2 cups vegetable broth
  • 1 cup mushrooms (cremini or button), sliced
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 medium onion, finely chopped
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • 2 tablespoons freshly chopped parsley (for garnish)

Instructions
 

  • Rinse the jasmine rice under cold water until the water runs clear. This helps remove excess starch and keeps the rice fluffy.
  • In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes.
  • Add the minced garlic to the saucepan and sauté for an additional minute, ensuring it doesn’t burn.
  • Stir in the sliced mushrooms, thyme, salt, and pepper. Cook the mushrooms until they are tender and their moisture has evaporated, about 6-8 minutes.
  • Add the rinsed rice to the pan, stirring it into the mushroom mixture to coat the grains with the flavorful butter and aromatics.
  • Pour in the vegetable broth, bringing the mixture to a boil. Once boiling, reduce the heat to low, cover, and let simmer for 15 minutes, or until the rice has absorbed all the liquid.
  • Once cooked, remove from heat and let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork.
  • Stir in the remaining 2 tablespoons of butter until melted and combined, then garnish with chopped parsley before serving.

Notes

Adjust salt and pepper to taste.
Keyword butter, garlic, mushrooms, rice