Garlic Herb Jasmine Rice (Printable)
Fluffy jasmine rice tossed with garlic and herbs, topped with savory, smoky charred mushrooms.
# What You’ll Need:
→ Rice
01 - 1 cup jasmine rice
02 - 2 cups water
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon salt
→ Mushrooms
05 - 12 oz cremini or button mushrooms, cleaned and thickly sliced
06 - 1 tablespoon olive oil
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Aromatics & Herbs
09 - 3 garlic cloves, minced
10 - 2 tablespoons unsalted butter (or vegan butter for dairy-free)
11 - 1/4 cup fresh parsley, finely chopped
12 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
13 - Zest of 1 lemon
14 - 1 tablespoon lemon juice
→ Optional Garnishes
15 - Extra chopped parsley
16 - Shaved parmesan or vegan cheese
17 - Crushed red pepper flakes
# How-To Steps:
01 - Rinse the jasmine rice under cold water until the water runs completely clear to remove excess starch.
02 - In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the rinsed rice and toast for 1 minute, stirring frequently to coat the grains.
03 - Pour in 2 cups of water and add 1/2 teaspoon of salt. Bring the mixture to a rolling boil, then immediately reduce the heat to low. Cover the saucepan tightly and simmer for 12 to 15 minutes until the liquid is fully absorbed. Remove from the heat and let it rest, covered, for 5 minutes.
04 - While the rice cooks, heat a large cast-iron skillet over high heat. Add 1 tablespoon of olive oil. Arrange the sliced mushrooms in an even, single layer and let them cook undisturbed for 3 to 4 minutes to achieve a dark char. Stir the mushrooms, season with salt and black pepper, and continue cooking for another 3 to 4 minutes until deeply caramelized.
05 - Lower the skillet heat to medium. Add 2 tablespoons of butter and the minced garlic to the charred mushrooms. Stir continuously for 1 to 2 minutes until the garlic is highly fragrant, ensuring it does not brown or burn.
06 - Remove the skillet from the heat. Stir in the chopped parsley, fresh thyme leaves, lemon zest, and lemon juice until the mushrooms are evenly coated.
07 - Fluff the rested jasmine rice with a fork and transfer it to a serving platter or large bowl. Generously spoon the garlic-herb mushroom mixture over the top.
08 - Garnish the dish with extra parsley, shaved parmesan, and crushed red pepper flakes if desired. Serve immediately while warm.
# Expert Advice:
01 -
- You will be amazed at how a few minutes of undisturbed cooking transforms simple button mushrooms into a smoky, meaty delight.
- It is the rare vegetarian dish that feels deeply satisfying enough to stand on its own, yet plays incredibly well alongside grilled proteins.
02 -
- Moving the mushrooms around too early will release their water and cause them to steam instead of achieving that sought after char.
- Letting the rice rest covered off the heat ensures the grains firm up perfectly rather than turning into mush.
03 -
- Dry your sliced mushrooms thoroughly with a towel before they hit the hot oil because any residual moisture is the enemy of a good crust.
- Always zest your lemon directly over the pan so the essential oils spray right into the food instead of drying out on the cutting board.