Mushroom Rice

Mushroom Rice 2 tablespoons butter, divided 2 tablespoons olive oil, divided 4 cloves garlic, minced, divided 1 pound cremini mushrooms, sliced 1 yellow onion, diced 1-1/2 cups uncooked long grain rice 1 teaspoon fresh thyme 1/2 teaspoon salt 1/4 teaspoon fresh ground pepper 2-1/2 cups low sodium broth, ( you can use vegetable, beef, or chicken broth - you can also use water) 1/4 cup chopped green onions In a large pan, add 1 tablespoon butter and 1 tablespoon olive oil; melt over medium-high heat. Stir in half of the minced garlic and cook for 20 seconds. Add mushrooms and cook for 8 minutes, stirring frequently, until mushrooms are caramelized and tender. Transfer mushrooms to a plate and keep covered. Heat remaining butter and olive oil in the pan. Add diced onions and cook for 3 minutes. Add remaining garlic and cook for 10 seconds. Stir in rice; add thyme, salt, and pepper, and cook for 30 seconds. Add 1/2 cup broth and, using a wooden spoon, scrape up all the browned bits from the bottom of the pan. Stir in remaining broth and bring to a simmer. Reduce heat to Low; cover with a lid and cook for 15 to 17 minutes, or until liquid has evaporated. Remove from heat and stir in the previously prepared mushrooms and green onions; cover and set aside for 10 minutes. Fluff rice with a fork and serve. Recipe Notes If you want to use BROWN RICE, you will need to add 2-3/4 cups broth for 1-1/2 cups brown rice, and cook it for 40 minutes.