Creamy Mushroom Stroganoff with Rice
A comforting and creamy mushroom stroganoff served over fluffy rice, perfect for a quick weeknight dinner.
Ingredients
Rice
- 1 cup long-grain rice
Mushrooms
- 2 cups fresh button or cremini mushrooms, sliced
Vegetables
- 1 medium onion, chopped
- 3 cloves garlic, minced
Broth
- 2 cups low-sodium vegetable broth
Dairy
- 1 cup sour cream or Greek yogurt
Thickener
- 2 tbsp all-purpose flour or cornstarch
Herbs & Spices
- 1 tsp dried thyme
Oil
- 2 tbsp olive oil
Salt and Pepper
- Salt and pepper to taste
Instructions
- Cook rice in vegetable broth according to package instructions.
- Heat olive oil in a skillet, sauté onion and garlic until softened (~5 min).
- Add mushrooms and thyme; cook until tender (~7 min).
- Sprinkle flour, stir, then gradually add broth; simmer until thickened.
- Remove from heat, stir in sour cream, season with salt and pepper, serve over rice.
Notes
For a gluten-free version, use cornstarch instead of flour.