One Pot Mushroom Rice

Ingredients

• Olive oil

  Salad or cooking

  3 tsp or 14g

• Garlic

  Raw

  3 cloves, minced or 9g

• Onions

  Raw

  ¾ cup, chopped or 120g

• Mushrooms

  White, raw

  6 cup, pieces or slices or 420g

• Worcestershire sauce

  2 tsp or 11g

• Thyme

  Spices, dried

  ½ tsp, leaves or 0.5g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Brown rice

  Long-grain, raw

  ¾ cup or 139g

• Vegetable Broth

  From bouillons. Low sodium

  1 ½ cup or 360g

• Butter

  Unsalted

  2 tbsp or 28g

• Chives

  Raw

  3 tbsp chopped or 9g

Directions

1. Warm the olive oil in a large heavy pot or Dutch oven over medium heat. Add the minced garlic and chopped onion; cook, stirring often, until the onion is translucent, about 2–3 minutes.
2. Add the chopped mushrooms, Worcestershire sauce, and thyme. Cook, stirring occasionally, until the mushrooms release their moisture and begin to brown, about 5–6 minutes. Season lightly with salt and pepper.
3. Stir in the brown rice and vegetable broth. Bring to a boil, then cover, reduce the heat to low, and simmer gently until the rice is tender and the liquid is absorbed, 40–45 minutes. Stir in the butter until melted and glossy.
4. Fluff the rice, taste and adjust seasoning, and serve hot topped with chopped chives.