Creamy Mushroom Broccoli Rice

1In a large skillet or pan, sauté the chopped onion (1) and minced garlic (3 cloves) until fragrant.

2Add the sliced mushrooms (2 cups) and cook until they release their juices and become browned, about 5-7 minutes.

3Stir in the dried thyme (½ teaspoon), oregano, paprika (½ teaspoon), and red pepper flakes (¼ teaspoon) for added flavor.

4Add the white rice (2 cups) and cook for 1-2 minutes, stirring constantly to toast the rice slightly.

5Pour in the vegetable broth (4 cups) and bring to a simmer. Cover and cook for about 15-20 minutes, or until the rice is tender and cooked through.

6Add the broccoli florets (2 cups) to the rice mixture, cover, and cook for an additional 5 minutes until the broccoli is cooked but still vibrant green.

7Stir in the heavy cream (1 cup) and grated Parmesan cheese (1 cup), mixing well until the sauce is creamy and combined thoroughly.

8Season with salt and pepper to taste, if needed.

9Garnish with fresh parsley before serving for a pop of color and freshness.

10Serve hot and enjoy this comforting Creamy Mushroom Broccoli Rice dish!