A comforting one-pot dish made with mushrooms, rice, and vegetable broth for a creamy, satisfying meal.

2 tablespoons olive oil

2 cloves garlic, minced

1 medium onion, diced

1½ pounds baby bella mushrooms, sliced

1 tablespoon soy sauce

Salt and black pepper, to taste

1 cup uncooked basmati rice

2 to 3 cups low-sodium vegetable broth

2 tablespoons unsalted butter or plant-based butter

Fresh chives, chopped

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1. Heat olive oil in a large skillet and sauté onion until softened.

2. Add garlic and cook briefly until fragrant.

3. Stir in mushrooms and soy sauce, cooking until browned.

4. Season with salt and pepper, then add rice and toast lightly.

5. Pour in broth, bring to a boil, reduce heat, cover, and simmer until rice is tender.

6. Stir in butter, garnish with chives, and serve warm.

Add extra broth during cooking if needed to maintain a creamy texture.