• prep: 10 min
• cook: 20 min
• total: 30 min

servings:

One for mushroom lovers! Worthy of being a meal in its own right, my two key tips to make an extra tasty mushroom rice are: 1) stir in half the browned mushrooms at the end 2) brown the mushrooms well so the base of the pot turns brown, then deglaze it with broth so all that flavour ends up in the rice as well as staining it a lovely earthy brown colour. The amount of liquid to rice ratio I use yields a tender just cooked rice that is fluffy. Recipe VIDEO below. Also, I've now shared a Baked Mushroom Rice!

• 2-3 tbsp olive oil (, separated)
• 1 ounces / 2 tbsp butter
• 27 ounces / 1.5 lb mushrooms (, sliced 3 - 5 mm / 1/8 - 1/5" thick (Note 1))
• 2 garlic cloves (, minced)
• 1 small onion (, finely diced)
• 1 1/2 cups long grain rice ((Note 2))
• 2 1/4 cups / 565 ml vegetable stock / broth ((or chicken) (Note 3))
• 1.5-2 cups sliced green onion / scallions
• Optional: More butter to stir through

Click Here For Step-By-Step Instructions