Mushroom Herb Rice

In a medium pot, heat Unsalted Butter (2 Tbsp) over medium-high heat until starting to foam.

Add White Mushrooms (2 1/3 cups) 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.

Add Vegetable Broth (1 3/4 cups) and bring to a simmer. Stir in Long Grain and Wild Rice (1 cup) , Italian Flat-Leaf Parsley (1 Tbsp) , Fresh Thyme Leaves (1 tsp) , Salt (1/4 tsp) , and Ground Black Pepper (1/8 tsp) and allow to return to a simmer.

Cover and reduce heat to low and cook for 23-25 minutes until rice is tender.

Remove from heat and allow to rest for 5 minutes.

Add remaining Unsalted Butter (2 Tbsp) and fluff with a fork. Garnish with additional chopped parsley if desired and serve immediately.