Cooking Instructions
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Step 1
In a medium pot, heat Unsalted Butter (2 tablespoon) over medium-high heat until starting to foam.
Step 2
Add White Mushroom (8 ounce) and stir to coat in butter. Cook until mushrooms are browned and liquid has cooked out, stirring only once or twice, about 5-7 minutes.
Step 3
Add Vegetable Broth (1 3/4 cup) and bring to a simmer. Stir in Long Grain and Wild Rice (1 cup), Italian Flat-Leaf Parsley (1 tablespoon), Fresh Thyme Leaves (1 teaspoon), Salt (1/4 teaspoon), and Ground Black Pepper (1/8 teaspoon) and allow to return to a simmer.
Step 4
Cover and reduce heat to low and cook for 23-25 minutes until rice is tender.
Step 5
Remove from heat and allow to rest for 5 minutes.
Step 6
Add remaining Unsalted Butter (2 tablespoon) and fluff with a fork. Garnish with additional chopped parsley if desired and serve immediately.
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