This flavorful mushroom rice gets acidity from balsamic vinegar, umami from soy sauce and a touch of richness from butter. Be sure to let it stand before serving so any excess liquid is fully absorbed. Serve this impressive side dish alongside grilled chicken or glazed tofu., January 2023


Credit: Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina Brockman

Recipe Summary

20 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Heat 1 1/2 tablespoons oil in a medium nonstick skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until golden brown, 6 to 7 minutes. Transfer the mushrooms to a plate and cover with foil to keep warm; set aside. Do not wipe the skillet clean.

  • Place the skillet over medium heat; add the remaining 1/2 tablespoon oil to the drippings. Stir in shallot and garlic; cook, stirring often, until softened, about 3 minutes. Stir in rice, thyme, salt and pepper; cook, stirring constantly, until the rice smells toasted and becomes opaque, about 2 minutes.

  • Stir in broth; bring to a boil over medium-high heat. Cover, reduce heat to medium-low and simmer, undisturbed, until the rice is tender and the liquid is absorbed, about 40 minutes. Remove from heat; stir in butter, soy sauce, vinegar and the reserved mushrooms. Cover and let stand at room temperature for 5 minutes. Divide among 6 bowls. Garnish with thyme leaves, if desired.

Nutrition Facts

about 2/3 cup
227 calories; protein 4g; carbohydrates 35g; dietary fiber 3g; sugars 2g; fat 8g; saturated fat 2g; mono fat 4g; poly fat 1g; cholesterol 5mg; vitamin a iu 594IU; vitamin b3 niacin 4mg; vitamin c 2mg; vitamin d iu 1IU; vitamin e iu 1IU; folate 22mg; vitamin k 4mg; sodium 318mg; calcium 30mg; iron 1mg; magnesium 52mg; phosphorus 176mg; potassium 314mg; zinc 1mg; omega 6 fatty acid 1g; niacin equivalents 5mg; selenium 17mcg.