Ingredients:

  • 2 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 1 tsp dried thyme
  • 1 lb cremini mushrooms, sliced
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 cups long-grain white rice, rinsed
  • 3 1/2 cups low-sodium vegetable broth
  • 1/2 cup light cream
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the butter in a 12-inch deep skillet or Dutch oven over medium-high heat. Add sliced mushrooms in a single layer and cook without stirring for 3 minutes until they develop a mahogany-colored sear.
  2. Stir in the diced onion and cook for 4 minutes until translucent, then add the minced garlic and thyme and sauté for 60 seconds.
  3. Stir in the kosher salt and black pepper to season the mushroom and onion mixture.
  4. Push the mushroom mixture to the edges of the pan. Add the rinsed, dry rice to the center and stir constantly for 2–3 minutes until the edges of the grains become translucent.
  5. Pour in the vegetable broth, scraping the bottom of the pan to release browned bits. Bring to a boil, then immediately reduce heat to low and cover with a tight-fitting lid.
  6. Simmer for 15–18 minutes. Remove from heat and let sit, covered, for 5 minutes.
  7. Stir in the light cream until the texture is velvety and cohesive, then fold in the fresh parsley.