Garlic Butter Mushroom Rice

Flavourful, fragrant and easy to love, this Mushroom Rice dish brings together buttery garlic and savoury mushrooms for a comforting side that fits any table. Simple to prepare and great for sharing, it’s a go-to recipe that keeps everyone coming back for more.

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Ingredients

2 tablespoon

SCS Unsalted Butter
1 cup

Long-grain basmati rice
600g

Mushroom
2 tablespoon

Oil
1

Medium onion diced
1 tablespoon

Minced garlic
1 teaspoon

Thyme
1/2 teaspoon

Pepper
2 and a 1/2 cup

Water/vegetable stock
Salt and Parsley (to taste)

Directions

Clean mushrooms to remove all the dirt. Cut them into thick slices.
In a wide dutch oven or a skillet deep enough, add a tablespoon of oil. when hot, add half of the mushroom. Cook for 5-6 minutes undisturbed. Lightly season with salt and pepper. Flip and cook for another 5 minutes until mushroom is nicely browned.
Remove the browned mushroom, keep aside. Add remaining oil to the pan. Repeat the above process with remaining mushrooms. Keep aside.
In the same pan melt SCS Unsalted Butter, add chopped onion and garlic. Saute for 2-3 minutes until it is aromatic.
Add rice, thyme and pepper. Mix it and toss them well so that rice gets coated with butter. Toss rice for 2-3 minutes. We don’t have to brown the rice here.
Add warm vegetable stock/ water. Add salt per taste. When it comes to a boil, lower (simmer) the heat, cover and cook for 5 minutes.
After 5 minutes, add cooked mushroom. Cover and cook for another 10 minutes on low heat until there is no residual liquid in the pot.
Remove the lid, sdd chopped parsley. Gently mix rice and mushroom. Cover and let it rest for 10 minutes.
Fluff the rice and serve.

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