1 cup long-grain white rice
2 tablespoons olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
2 cups button mushrooms, sliced
2 cups vegetable broth
1 teaspoon soy sauce
1/2 teaspoon dried thyme
1/2 teaspoon paprika
Salt and pepper to taste
Chopped parsley for garnish
Start by rinsing the rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
Chop the onion, mince the garlic, and slice the mushrooms, so everything is ready to go.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and saute until translucent, about 3 4 minutes.
Stir in the minced garlic and cook for another minute until fragrant. Next, toss in the sliced mushrooms and saute for 5 6 minutes, allowing them to release their moisture and develop a golden brown color.
Sprinkle the thyme, paprika, salt, and pepper over the mushroom mixture. Stir to coat everything evenly.
Add the rinsed rice to the pot, mixing it gently with the mushroom mixture to toast it slightly for about 1 2 minutes.
Slowly pour the vegetable broth into the pot, ensuring the rice is completely submerged. If using soy sauce, add it now. Stir gently to combine, then bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice simmer for 15 18 minutes. Avoid lifting the lid during this time to allow the rice to cook evenly.
Once done, turn off the heat and let the pot sit, covered, for 5 minutes to allow the rice to steam and absorb any remaining liquid.
Use a fork to fluff the rice gently. Sprinkle freshly chopped parsley on top for a burst of color and freshness. Serve immediately and enjoy!