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Herbed Mushroom Brown Rice

Ingredients

  • 2 Tbsps olive oil avocado oil, or ghee, divided
  • 8 oz crimini mushrooms sliced
  • 1/2 yellow onion or 2 shallots, diced very small
  • 2 garlic cloves minced
  • 1 cup brown rice
  • 2 1/2 to 3 cups bone broth
  • 1 Tbsp fresh thyme leaves
  • 1 Tbsp fresh oregano chopped
  • 3 Tbsps flat-leaf parsley chopped
  • 1/4 tsp sea salt
  • 1/4 tsp ground pepper

Instructions

  • Heat half of the oil in a high-rimmed skillet over medium heat. Add in the mushrooms and sauté until they are beginning to brown, about 4-5 minutes. Set aside on a plate.
  • In that same skillet add remaining oil. Sautee the onions/shallots and garlic for 3-4 minutes.
  • Add the rice and cook, stirring constantly for 1-2 minutes, until fragrant, glossy and slightly toasty.
  • Add in your broth and stir well all the way through to the bottom of the pan to get those tasty bits incorporated.
  • Reduce the heat and allow your rice to cook, covered for about 35-40 minutes, or until tender and all the liquid is absorbed. Check your rice 10-15 minutes before the time is up and add a bit more broth, if needed (usually is needed).
  • Once the rice is finished cooking, stir in your sautéed mushrooms, and freshly chopped herbs.
  • Taste test, then season with sea salt and freshly ground black pepper to your taste.
  • Enjoy!