Name: Mushroom Rice
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 8 oz. mushrooms ($1.49); 2 cloves garlic ($0.16); 3 Tbsp butter, divided ($0.30); 1/4 tsp dried thyme ($0.03); 1/4 tsp freshly cracked pepper ($0.02); 1/8 tsp salt ($0.01); 1 cup long-grain white rice (uncooked) ($0.62); 1.5 cups vegetable broth ($0.20); 1 Tbsp chopped fresh parsley (optional) ($0.10)

Ingredients

4 serv.

8 oz. mushrooms ($1.49)
2 cloves garlic ($0.16)
3 Tbsp butter, divided ($0.30)
1/4 tsp dried thyme ($0.03)
1/4 tsp freshly cracked pepper ($0.02)
1/8 tsp salt ($0.01)
1 cup long-grain white rice (uncooked) ($0.62)
1.5 cups vegetable broth ($0.20)
1 Tbsp chopped fresh parsley (optional) ($0.10)

Instructions

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1 Slice the mushrooms and mince the garlic.
2 Add the mushrooms, garlic, thyme, pepper, salt, and 1 Tbsp butter to a deep skillet. Sauté over medium heat until the mushrooms have released all of their water and the water has evaporated off the bottom of the skillet.
3 Add the rice and 2 Tbsp butter to the skillet and continue to sauté for about two minutes more.
4 Add the vegetable broth to the skillet and stir to dissolve any browned bits off the bottom of the skillet.
5 Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a full boil. When it reaches a full boil, turn the heat down to low, or just above low, so the broth remains simmering.
6 Let the rice simmer for 15 minutes without stirring or removing the lid. After 15 minutes, remove the pan from the heat and let the rice rest for another 5 minutes, without removing the lid.
7 Finally, remove the lid and fluff the rice with a fork. Taste and add salt or pepper, if desired. Top with chopped fresh parsley as a garnish.