Toasted Brown Rice with Mushrooms & Thyme Recipe
If you don't believe me that brown rice recipes can be the best part of the meal, I dare you to try this Toasted Brown Rice with Mushrooms and Thyme!
Servings: 6 Servings
Calories: 141kcal
Ingredients
- 1 ½ teaspoons olive oil divided
- ½ yellow onion chopped
- 2 garlic cloves minced
- 1 cup brown rice (I prefer basmati)
- 1 cup vegetable broth
- 1 cup water
- 8 ounces crimini mushrooms sliced
- 1 tablespoon minced fresh thyme
- 3 tablespoon minced flat-leaf parsley
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- Heat ½ teaspoon olive oil in a medium saucepan set over medium heat. Add the onions and cook until soft, 4 to 5 minutes. Add the garlic and cook for 30 seconds.
- Add the rice and cook, stirring constantly, for 1 minute.
- Stir in the vegetable broth and water. Bring to a boil, cover saucepan and reduce heat to low.
- Cook until all of the liquid is absorbed, about 35 minutes.*
- Heat 1 teaspoon olive oil in a large nonstick skillet set over medium-high heat. Add the mushrooms and cook until starting to brown, about 4 minutes.
- Stir in the thyme and cook for 30 seconds.
- Add the mushrooms, parsley, salt and pepper to the rice, and stir to combine. Serve.
Video
Notes
*Cooking time for the rice may vary for different varieties of brown rice. I recommend following the package directions.
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 0.5Cup | Calories: 141kcal | Carbohydrates: 28g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 261mg | Fiber: 2g | Sugar: 1g
