Why is this mushroom rice so flavourful?
This is different from many rice and mushrooms recipes, where cooked rice is added with sauteed mushrooms. Here, the rice is cooked in vegetable stock, and each grain absorbs the flavor from the stock. Thyme and fresh parsley brought the herby flavor to the dish. A bit of black pepper adds the much-required heat but does not overdo it. Browned and crispy mushrooms on top of flavored rice bring this to another level. Rice also gets sauteed and cooked in the same pan with residue stuck to the bottom after sautéing and browning mushrooms. The rice grains are sauteed for a minute to give them a brown color.
If your mushrooms do not look dirty, you can just brush the dirt away rather than wash them. You may also use a wet kitchen towel to wipe and clean them. Being high on water content, mushrooms need some space to help evaporate all that extra moisture. So don’t overcrowd the pan, instead, cook in batches. Once the rice is done, let it sit for 10 minutes before you serve. Lightly toasting the rice in fat before adding stock keeps the rice grains separate, so I would recommend not skipping the step.
To serve this dish, please look at some wonderful ideas here – Baked Rosemary Lemon Chicken Thighs, Air Fryer Chicken breast and Potatoes, or Baked Chicken Legs And Vegetables.
