- 8 oz white mushrooms
- 2 oz unsalted butter
- 1 3/4 cup vegetable broth
- 1 cup long grain and wild rice
- 1 tablespoon parsley
- 1 tsp fresh thyme leaves
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
Wash and thinly slice the white mushrooms.
In a medium pot, heat unsalted butter over medium-high heat until starting to foam.
Add mushroom and stir to coat in butter. Cook until mushrooms are browned and liquid has cooked out, stirring only once or twice, about 5-7 minutes.
Finely chop the parsley.
Finely chop the fresh thyme leaves.
Add vegetable broth and bring to a simmer. Stir in long grain and wild rice, chopped parsley, chopped thyme, salt and ground black pepper and allow to return to a simmer.
Cover and reduce heat to low and cook for 23-25 minutes until rice is tender.
Remove from heat and allow to rest for 5 minutes.
Add remaining unsalted butter and fluff with a fork. Garnish with additional chopped parsley if desired and serve immediately.
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