Cooking Instructions
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Step 1
In a medium pot, heat
Unsalted Butter (2 Tbsp)
over medium-high heat until starting to foam.
Step 2
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.
Step 3
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.
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 Tbsp)
and fluff with a fork. Garnish with additional chopped parsley if desired and serve immediately.
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