This Dutch Oven Mushroom Rice is creamy and packing so much flavor. Now not every kind of rice will cook the same for the same amount of time. You should be aware of this and make sure that the rice is properly cooked before you serve it. This rice is very easy to make and it still tastes great and no separate cooking and complicated steps. Everything in one go in your dutch oven.
Dutch Oven Mushroom Rice
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 onion diced
- 1 pound cremini mushrooms thinly sliced
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon dried thyme
- Kosher salt and freshly ground black pepper to taste
- 3/4 cup brown rice
- 1 1/2 cups vegetable broth
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh chives
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until translucent, about 2-3 minutes.
Stir in mushrooms, Worcestershire and thyme and cook, stirring occasionally, until mushrooms are tender and browned, about 5-6 minutes; season with salt and pepper, to taste.
Stir in brown rice and vegetable broth. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 40-45 minutes. Stir in butter until melted, about 1 minute.
Serve immediately, garnished with chives, if desired.