Mushroom Rice

I was reading the title story in the short story collection, Fruiting Bodies by Kathryn Harlan, and I wanted to make what they were making (sourcing my mushrooms a different place than they do).

1 cup mushrooms (I used half mini porta and half white), sliced

vegan butter

1 bunch scallions, sliced

3 cloves garlic, diced

1 1/2 cups rice

3 cups water

fresh thume

Bouillon (I used Better Than Bouillon’s No Chicken)

Sauté mushrooms in vegan butter. Set aside.

Sauté scallions and garlic. Then add rice, water, some thyme, and bouillon. Bring to a boil then lower and cover. Cook for around 15 minutes until the rice is ready. Then add the mushrooms back and stir.