Mushroom and Fish Rice
A comforting one-pan dinner of tender fish fillets nestled in savory mushroom rice, finished with parsley and a sprinkle of cheese.
- Total time
- 35 min
- Servings
- 4
- Calories
- 420
- Protein
- 30g
Ingredients
- 1 cup white rice
- 8 oz mushrooms
- 1 lb white fish fillets
- 1 medium onion
- 2 cloves garlic
- 2 cups vegetable broth
- ¼ cup parsley
- ½ cup shredded cheese
Instructions
- 1
Heat 1 tbsp olive oil in a large skillet over medium. Add 1 sliced onion and 2 minced garlic cloves, cook until soft, about 3 minutes.
- 2
Add 8 oz sliced mushrooms and cook until they release liquid and brown, about 5 minutes.
- 3
Stir in 1 cup rice and toast for 1 minute. Pour in 2 cups broth, bring to a simmer, cover, and cook 15 minutes until rice is tender.
- 4
Season 1 lb fish fillets with salt and pepper. Lay them on top of the rice, cover, and cook until fish flakes easily, about 8 minutes.
- 5
Sprinkle with 1/2 cup cheese, cover for 1 minute to melt. Garnish with 1/4 cup chopped parsley and serve.
- 6
Let rest 2 minutes before serving so the rice absorbs any extra liquid.
Tools you’ll need
- large skillet with lid
- knife
- cutting board
- measuring cups
- spatula
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