Making a dish in one pot is one of the easiest meals to make on a weeknight or whenever you need something fast. The white truffle oil give this a rich taste.
1- 2 tablespoons olive oil
2 cloves garlic, minced
1 red onion, diced
1 pound mushrooms – any varieties, thinly sliced
2 teaspoons Worcestershire sauce
1/2 tsp. dried thyme
salt and fresh ground pepper to taste
1- 2 tsp white truffle oil
3/4 cup rice
2 cups vegetable broth- plus more for adding as needed
2 tablespoons unsalted butter
2 tablespoons fresh chives, chopped
2 tablespoons fresh parsley, chopped
Heat olive oil in a large stockpot over medium heat. Add the garlic and onion, saute and stir until translucent.
Stir in mushrooms, Worcestershire, thyme and cook, stirring occasionally, until mushrooms are tender and browned, about 5-6 six minutes. Season with salt and pepper to taste.
Stir in rice and vegetable broth. Bring to a boil, cover, reduce heat and simmer until rice is cooked through, adding broth if necessary, about 45 minutes. Stir in butter, add white truffle oil. Stir sprinkle with chives and parsley and serve!