Ingredients
Scale
- 1.5 cups long-grain white rice (Basmati or Jasmine work best)
- 1 lb cremini or button mushrooms, sliced
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 3 cups vegetable or chicken broth
- 2 tablespoons unsalted butter or olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt (adjust based on broth saltiness)
- 1/4 teaspoon black pepper
- Fresh parsley for garnish (optional)
Instructions
- Step 1: Sauté the Mushrooms. Place a large pot or Dutch oven over medium-high heat and add the butter or oil. Once melted and shimmering, add the sliced mushrooms in a single layer. Let them sit undisturbed for 3 to 4 minutes to develop a deep brown crust. Stir them occasionally after the initial sear until they have released their moisture and turned golden brown. This browning process is essential for building the savory base of your pilaf.
- Step 2: Aromatics and Toasting the Rice. Add the diced onions to the pot with the mushrooms. Sauté for about 3 minutes until the onions become translucent and soft. Stir in the minced garlic and dried thyme, cooking for just 1 minute until fragrant. Add the dry rice directly into the pot. Stir the rice constantly for 2 minutes to coat every grain in the fat and lightly toast it. You will know it is ready when the edges of the rice look slightly translucent and it smells nutty.
- Step 3: Simmering. Pour in the broth, salt, and black pepper. Use a wooden spoon to scrape any browned bits off the bottom of the pot—that is pure flavor! Bring the liquid to a rolling boil. Once boiling, turn the heat down to the lowest setting and cover the pot with a tight-fitting lid. Let the rice simmer undisturbed for 15 to 18 minutes. Do not lift the lid during this time, as the steam is what cooks the rice perfectly.
- Step 4: Resting and Fluffing. Once the liquid is fully absorbed, turn off the heat. Keep the lid on and let the pot sit for 5 to 10 minutes. This resting period allows the moisture to redistribute, ensuring a fluffy texture. Remove the lid and use a fork to gently fluff the rice, mixing the mushrooms evenly throughout. Garnish with fresh parsley if desired and serve immediately.
- Cook Time: 35 minutes