Mushrooms Rice (Arroz con Setas)
This Spanish mushroom rice is an easy one-pan dish that highlights the earthy flavor of mushrooms with garlic, white wine, and thyme. It’s cozy, comforting, and perfect as a simple dinner or a side dish for roast chicken.
Servings: 4
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 onion, finely chopped
- 1/2 pound cremini mushrooms, sliced 1/4-inch thick (230g)
- 1/2 pound mixed wild or cultivated mushrooms, sliced 1/4-inch thick (230g)
- 4 garlic cloves, minced
- 1 1/2 cups arborio rice, Spanish bomba rice, or carnaroli rice
- 2 1/2 cups chicken stock
- 1/2 cup dry white wine
- 3 sprigs fresh thyme
- Kosher salt
- Black pepper
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
- Sauté the onion. Heat the oil in a large non-stick or cast iron skillet with a lid over medium-high heat. Add the onion and cook, stirring occasionally, until softened and starting to brown on the edges, about 10 minutes.
- Cook the mushrooms. Add the mushrooms. Continue cooking, stirring occasionally, until the mushrooms have released their juices, about 10 minutes. Add the garlic and cook until fragrant, about 30 seconds.
- Cook the rice. Add the rice and cook for 2 minutes, stirring to distribute it evenly among the mushrooms. Pour in the chicken stock and wine. Add thyme sprigs. Season with salt and pepper. Bring to a boil. Cover and cook for 10 minutes without stirring. Reduce the heat to medium-low. Continue cooking, covered and without stirring, for an additional 10 minutes, until the rice is tender.
- Finish and serve. Let the rice rest, covered and off the heat, for 5 minutes before serving. Garnish with parsley and serve.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and Arborio rice used in this recipe.
- Mushroom options: I like to make this year-round with brown cremini mushrooms, which are consistently available and more flavorful than white button mushrooms. You can make this dish with almost any mushroom available at stores, such as portobello, shiitake, or oyster mushrooms. When wild mushrooms are available, I like to mix those in for at least half of the quantity of mushrooms.
- To make this recipe alcohol-free, omit the wine and replace it with additional stock.
Nutrition
Calories: 426.9kcal | Carbohydrates: 72g | Protein: 11.1g | Fat: 8.7g | Saturated Fat: 1.4g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 5.6g | Sodium: 57.4mg | Potassium: 693.9mg | Fiber: 4.5g | Sugar: 4g | Vitamin A: 120.7IU | Vitamin C: 5.5mg | Calcium: 38.4mg | Iron: 4.4mg
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