Garlic Mushroom Rice

Ingredients

Instructions

1. 1

   Cook 1.5 cups of basmati rice (rinse, then cook in 2.25 cups water with 1 teaspoon salt — 18 minutes covered low heat + 10 minutes rest). Fluff with a fork.

2. 2

   Slice 1 lb of cremini or mixed mushrooms into ¼-inch slices. Don't crowd the cutting board — single layer for proper slicing.

3. 3

   Heat 3 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the mushrooms in a single layer (don't crowd). Don't move them for 4 minutes — let them brown deeply.

4. 4

   Stir the mushrooms. Add 6 thinly sliced garlic cloves and ½ teaspoon red pepper flakes. Cook 1 minute until garlic is golden.

5. 5

   Add 2 teaspoons of fresh thyme leaves (or 1 teaspoon dried), 1 teaspoon salt, ½ teaspoon black pepper, 2 tablespoons of dry white wine (optional, deglazes the pan).

6. 6

   Add the cooked rice. Toss gently to combine. Finish with ¼ cup chopped fresh parsley, 2 tablespoons grated Parmesan, juice of half a lemon. Serve immediately as a side dish or topped with grilled chicken or fish for a meal.