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Black rice with mushrooms on a plate.

Black rice with mushrooms

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AuthorMilena M
A delicious alternative to a white rice dish is this black rice with mushrooms. It's easy to make and pairs well with a variety of proteins such as roasted chicken, steak, veal, or seafood. The earthy mushrooms complement the slightly nutty flavor of the black rice. Plus, you get the many benefits of black rice, and it happens to be gluten-free.
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Prep Time10 minutes
Cook Time40 minutes
Servings3 -4 people

Ingredients
  

  • 180 grams black rice, 1 cup
  • 3 cups water
  • 1 teaspoon salt (1)
  • 3 tablespoons butter, 42 grams
  • 1 medium yellow onion, chopped
  • 4-5 garlic cloves, chopped
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt (2)
  • 1 teaspoon thyme, dry or fresh
  • 300-400 grams white button mushrooms, sliced
  • 1 cup chicken stock
  • 1/4 cup parsley, chopped

Instructions

  1. Before you start with the recipe, I highly recommend reading the information provided above the recipe card for additional tips, suggestions, and helpful step-by-step photos.
  2. In a pot, add the rice, three cups of water, and one teaspoon of salt. Cook on high until boiling, then turn the heat down to medium-low. Cook covered for 30 minutes, or until the rice is chewy but not crunchy. Drain the water and set aside the rice.
    180 grams black rice, 3 cups water, 1 teaspoon salt (1)
  3. In a skillet over medium-high heat, add the butter and the chopped yellow onion. Cook for about 5 minutes or until translucent and starting to brown.
    1 medium yellow onion, 3 tablespoons butter
  4. Turn down the heat to medium and add the chopped garlic, and cook for one more minute.
    4-5 garlic cloves
  5. Mix in the black pepper, salt, and thyme.
    1/4 teaspoon black pepper, 1 teaspoon salt (2), 1 teaspoon thyme
  6. Add the sliced mushrooms. Mix them with the other ingredients and cook until the mushrooms start to caramelize, about 5-7 minutes.
    300-400 grams white button mushrooms
  7. At this point, you can add the cooked rice and chicken stock. Cook for 5 more minutes. Remove from the heat and mix in the chopped parsley. Serve and enjoy!
    1 cup chicken stock, 1/4 cup parsley

Notes

  • For more information about the recipe, additions and substitutions, storage, and process shots, see the post above the recipe card.