Ingredients:

  • 10 oz Cremini mushrooms, sliced 1/4-inch thick
  • 2 tbsp Unsalted butter
  • 3 cloves Garlic, minced
  • 0.5 tsp Kosher salt
  • 0.5 tsp Cracked black pepper
  • 1.5 cups Long-grain white rice, rinsed
  • 2.25 cups Low-sodium chicken broth
  • 1 small Yellow onion, finely diced
  • 1 tsp Dried thyme
  • 0.5 cup Fresh Italian parsley, finely chopped
  • 1 tsp Lemon zest

Instructions:

  1. Heat a large skillet over medium high heat and add the 2 tbsp of butter. Add the 10 oz of sliced creminis in a single layer. Cook the mushrooms for 5-7 minutes without stirring much until they are deep brown and sizzling.
  2. Lower the heat to medium and stir in the diced onion and 3 cloves of minced garlic. Cook for 3 minutes until the onions are translucent and fragrant.
  3. Add the rinsed rice to the pan. Stir constantly for 2 minutes until the rice smells nutty and looks slightly translucent at the edges.
  4. Pour in the 2.25 cups of chicken broth, 1 tsp dried thyme, 0.5 tsp salt, and 0.5 tsp pepper. Bring the mixture to a boil, then immediately turn the heat to low. Cover with a tight fitting lid.
  5. Cook for 18-20 minutes until all liquid is absorbed and small steam holes appear on the surface.
  6. Remove the pan from the heat but keep the lid on for 5 minutes. This allows the moisture to redistribute evenly through the grains. Remove the lid, add the 0.5 cup parsley and 1 tsp lemon zest, and fluff with a fork until the herbs are distributed and the rice is light.