A flavorful and easy-to-make rice dish featuring mushrooms and aromatic herbs.
Heat the butter in a saucepan over medium heat until melted.
Using unsalted butter allows you to control the saltiness of the dish.
Add the chopped green onions to the saucepan and sauté until softened.
Stir frequently to prevent the onions from burning.
Stir in the rice and cook for a few minutes until lightly toasted.
Toasting the rice enhances its nutty flavor.
Add the sliced mushrooms, dried basil, dried thyme, and salt to the saucepan, stirring to combine.
Ensure the mushrooms are evenly coated with the seasonings.
Pour in the water and bring the mixture to a boil.
Use hot water to speed up the boiling process.
Reduce the heat to low, cover the saucepan, and let the rice cook until the liquid is absorbed.
Avoid lifting the lid too often to maintain the steam.
Check the rice for doneness and add a little more water if needed, cooking until tender.
Adding water sparingly prevents the dish from becoming too watery.
Fluff the rice with a fork and serve warm.
Fluffing the rice separates the grains for a better texture.
