Olive Mushroom Rice Recipe

Rinse and measure rice

Rinse 1.5 cups of rice under cold water until the water runs mostly clear to remove excess starch. Drain well.

In a medium saucepan, combine 3 cups broth, 1/4 cup water and 1 bay leaf. Bring to a gentle boil over medium-high heat.

When the broth is boiling, add the drained rice, stir once, reduce heat to low, cover, and simmer until liquid is absorbed and rice is tender, about 15–18 minutes. Remove from heat and let rest, covered, 8–10 minutes. Keep warm and discard the bay leaf before fluffing.

While the rice cooks, heat a large sauté pan over medium-high heat. Add 2 tbs extra-virgin olive oil and 1 tbs butter. When butter foams, add the finely chopped onion (1 cup) and cook, stirring, until translucent and soft, about 5–6 minutes.

Add the 3 tsp minced garlic and cook 30–45 seconds until fragrant, being careful not to brown.

Add the sliced cremini mushrooms (10 oz) and optional 4 oz shiitake/button mushrooms. Season lightly with a pinch of salt and cook, stirring occasionally, until mushrooms release their liquid and it evaporates and edges brown, about 7–9 minutes.

Push mushrooms and onion to one side of the pan, add the remaining 1 tbs olive oil if the pan looks dry, then pour in 1/4 cup white wine (if using). Scrape any browned bits from the bottom and cook until wine is almost evaporated, about 1–2 minutes.

Stir in the Kalamata olives (3 oz, pitted and halved), green olives (2 oz, sliced), and 1 tbs rinsed capers. Add 1 tsp dried oregano and 1 tbs fresh thyme leaves. Cook 1–2 minutes to warm the olives and release their briny flavor into the mix.

Taste the mixture and season with additional salt and freshly ground black pepper as needed, remembering olives and capers are salty; start with the recipe’s 3/4 tsp salt for the whole dish and adjust later.

Fluff the rested rice with a fork and transfer it to the pan with the mushroom-and-olive mixture (or pour the mixture into the rice pot if you prefer). Fold gently to combine so the rice is evenly coated and mushrooms/olives are distributed, taking care not to mash the rice—about 1–2 minutes.

Stir in 1 tbsp fresh lemon juice, 1/2 tsp lemon zest, 2 tbsp chopped fresh parsley, and 2 tbsp grated Parmesan (if using). Check seasoning and add more salt or up to 1/4 tsp extra pepper if needed.

Transfer to a warm serving bowl. Garnish with an extra sprinkle of parsley and a light drizzle (about 1/2 tsp) of olive oil if desired. Serve hot.