Ingredients
Scale
Here’s what you’ll need to bring this flavorful dish to life. Feel free to make it your own with some of my suggested substitutions.
- 2 cups jasmine or basmati rice
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups sliced mushrooms (button or cremini work well)
- 1/4 cup soy sauce
- 2 1/2 cups vegetable or chicken broth
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 2 green onions, sliced for garnish
- Optional: 1 tablespoon sesame seeds, toasted
Substitutions: If you’re out of jasmine rice, feel free to use any long-grain rice you have on hand. For a gluten-free option, ensure your soy sauce is labeled gluten-free.
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and sliced mushrooms to the pot. Cook for an additional 5 minutes, stirring occasionally, until the mushrooms are golden and tender.
- Stir in the rice, ensuring each grain is coated in the fragrant oil and mushroom mixture. Cook for 2-3 minutes until the rice is slightly toasted.
- Pour in the soy sauce and broth, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes. This is a perfect time to reflect on how my grandmother taught me the patience and love that goes into every dish.
- Remove the pot from heat, keeping it covered, and let it sit for another 10 minutes. This resting time allows the rice to absorb all the flavors beautifully.
- Fluff the rice with a fork, drizzle with sesame oil, and season with black pepper. Garnish with sliced green onions and sesame seeds if desired. Serve warm and enjoy the comforting embrace of homemade goodness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International