Stovetop rice gets an upgrade with the simple yet luxurious addition of mushroom confit. The mushrooms are gently simmered in olive oil with fresh herbs, garlic and a touch of salt. These silky mushrooms are combined with a generous amount of Parmesan and fluffy jasmine rice to create an impossibly creamy, risotto-like side dish fit for any meal.
| Level: | Easy |
| Total: | 50 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 pound white button mushrooms, quartered, stems on
- 4 sprigs fresh thyme
- 2 cloves garlic, smashed
- 2 sprigs fresh rosemary
- 1 dried bay leaf
- Kosher salt
- About 4 cups olive oil
- 1 1/2 cups jasmine rice
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 sprig rosemary
- Kosher salt and freshly ground black pepper
- Freshly grated Parmesan, for serving
- 1/2 lemon, juiced
- Chopped fresh parsley, for serving
Instructions
- For the mushroom confit: Place the mushrooms, thyme, garlic, rosemary, bay leaf and 1 tablespoon salt in a large saucepan. Slowly add enough olive oil to cover; it’s okay if some of the mushrooms float. Bring to a simmer over medium-high heat, then give it a good stir. Reduce the heat to low and gently simmer until the mushrooms are very tender and silky, about 20 minutes. Be careful that the oil is not too hot or simmering too aggressively; you want to gently cook the mushrooms, not fry them. Keep warm. Remove the herb stems and bay leaf before serving.
- For the jasmine rice: Meanwhile, place the jasmine rice in a large bowl and fill with cold water. Gently agitate the rice to loosen any starch or sediment clinging to it, then drain through a fine-mesh sieve. Repeat 2 more times.
- Combine the rice, olive oil, garlic, rosemary, 2 1/4 cups water and 1 teaspoon salt in a medium saucepan over medium-high heat. Bring to a boil, then cover, reduce the heat to low and cook for 15 minutes. Remove from the heat. Let stand for 10 minutes, then fluff with a fork. Transfer to a large serving bowl.
- Using a slotted spoon, scoop most of mushrooms from the oil and add to the rice (it’s okay if some of the oil comes with it). Toss well until evenly combined; taste and adjust the seasoning with salt and pepper. Drizzle with 1 to 2 tablespoons of the residual mushroom oil, then fluff. Top generously with the remaining mushrooms, Parmesan, lemon juice and parsley.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1515 |
| Total Fat | 150 g |
| Saturated Fat | 21 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 6 g |
| Cholesterol | 1 mg |
| Sodium | 666 mg |
Reviews
Delicious! Easy to make. I may double the mushrooms in the future simply because I love mushrooms. The last garnishing steps really add a lot of flavor. Would make again!
Made exactly as recipe dictated. Used a little less olive oil for mushrooms. Terrific as a main or side dish. Everyone loved it
Katarina, I just watched this episode and he said you could use the extra oil to flavor many dishes. Clean the mushrooms properly first and dirt shouldn’t be a problem. You could use all but a thin bottom layer if you see dirt particles.
This was delicious with leftover brown rice.
I pulled a Bobby Flay and turned this recipe into crispy rice with mushrooms
I pulled a Bobby Flay and turned this recipe into crispy rice with mushrooms
This recipe looks amazing! Question – could it be made in advance (or could any part of the recipe be pre-prepared)? Thank you!!
Did not make this, but looks interesting…..dum question…..what do you do with all the Olive oil? Is it still viable….i just think about residual dirt from mushrooms, is it safe to reuse?