Prep – Clean mushrooms either by wiping it with kitchen towel to remove all dirt or rinse in under running tap. If you rinse in water, make sure to dry mushroom well, this ensure mushrooms brown nicely. Slice mushrooms evenly.
Finely chop onions. Chop white part of green onions separately and keep it aside.
Rinse rice by gently rubbing rice in your finger (do not break rice). Soak in enough water for about 10 minutes.
Cook – Heat up a wide skillet on high heat. Wait until skillet turn really hot. Add in sliced mushrooms and spread it over the skillet to ensure they do not overlap. Do not crowd the pan. Wait for 3-4 minutes before stirring. This will ensure mushrooms are browned well on one side.
When mushrooms are browned on one side, stir and flip them over. Now add a teaspoon of minced garlic to ensure flavor of mushroom. This step is optional, but we loved the extra layer of flavor in the mushrooms.
Add little salt to taste and cook mushrooms until browned on all sides.
Remove mushrooms from skillet, keep aside.
I used the same pan to cook rice. You could use deep pan to cook rice.
Add olive oil. When oil turns hot, throw in garlic and onions. Saute and cook for 2 minutes.
Now add white part of green onions and cook for 1 minute.
Add salt and pepper to taste.
Add soaked and drained rice. Saute.
Add fresh thyme leaves, chicken stock. Stir.
Add back browned mushrooms. Stir. Cover and cook on low flame until rice cooked perfectly and all liquids are drained out.
Turn off flame, leave rice covered for about 10 minutes.
Then open lid, add in green onions, stir and serve.