One Pot Creamy Mushroom Rice
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- 2 tsp olive oil
- 3 cloves garlic, minced
- 1 onion, diced
- 1 pound baby bella mushrooms, sliced
- 2 tsp Worcestershire sauce
- 1/2 tsp dried thyme
- 3/4 tsp kosher salt
- 1/8 tsp black pepper
- 1 cup brown rice
- 2 cups vegetable broth
- 1/4 cup reduced fat cream cheese
- 2 tbsp. chives, chopped
Heat the olive oil over medium heat in a large pot. Add the garlic and onion and cook for 3-4 minutes until the onion is beginning to become translucent.
Add the mushrooms, Worcestershire sauce, and thyme. Cook for 5-6 minutes until onions are browned and tender. Season with salt and pepper.
Add the rice and vegetable broth. Bring to a boil and then turn down to a simmer. Cover and cook for 40-45 minutes or until rice is fully cooked and broth is absorbed.
Stir in the cream cheese until melted and creamy. Add the chives. Season with salt and pepper if needed.
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