A wholesome and flavorful dish combining the earthy taste of mushrooms with the nutty flavor of brown rice.
Heat the olive oil in a large saucepan over medium heat.
Ensure the oil is hot enough before adding ingredients to prevent sticking.
Add the chopped onion and minced garlic, and sauté until fragrant and translucent.
Stir frequently to avoid burning the garlic.
Add the sliced mushrooms and cook until they release their moisture and begin to brown.
Do not overcrowd the pan to allow the mushrooms to brown properly.
Stir in the brown rice, ensuring it is well coated with the oil and flavors.
Toasting the rice enhances its nutty flavor.
Pour in the chicken broth and add the thyme. Bring to a boil, then reduce the heat to low and cover.
Ensure the lid fits tightly to retain steam.
Simmer until the rice is tender and the liquid is absorbed, about 45 minutes.
Check occasionally and add a splash of water if needed.
Fluff the rice with a fork and serve warm.
Garnish with fresh herbs for added color and flavor.
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