Mushroom Rice (Print Version)

# Ingredients:

01 - Fresh mixed mushrooms, cleaned and thinly sliced - 1 1/2 pounds.
02 - Extra virgin olive oil - 2 tablespoons.
03 - Plant-based butter - 3 tablespoons.
04 - Yellow onion, diced small - 1.
05 - Fresh garlic, minced - 2 cloves.
06 - Basmati rice - 1 1/2 cups.
07 - Seasoned vegetable stock - 2 1/4 cups.
08 - Fresh flat-leaf parsley, chopped - 1/4 cup.

# Instructions:

01 - Pour oil in a large cooking pot over medium-high heat. Add half the sliced mushrooms and cook until golden brown. Remove and set aside.
02 - Melt 2 tablespoons butter in the same pot. Add diced onion, minced garlic, and remaining mushrooms. Sauté for 5 minutes until soft.
03 - Stir in basmati rice. Cook while stirring for 2-3 minutes to lightly toast the grains.
04 - Pour in vegetable stock and bring to boil. Lower heat, cover pot, and simmer 15 minutes until rice is tender.
05 - Turn off heat. Add remaining butter, reserved mushrooms, and parsley. Cover and let stand 10 minutes.
06 - Fluff rice with fork, mix well, and serve hot.

# Notes:

01 - Use firm, fresh mushrooms without blemishes for best results.
02 - Long grain rice works better than short grain for separated grains.
03 - Cooking mushrooms separately ensures proper caramelization.
04 - Let rice rest for tender, perfectly cooked grains.

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