Mushroom Rice

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2-3 tbsps olive oil (divided)
2 tbsps butter
1-1/2 lbs cremini/baby bella mushrooms (sliced, but not too thinly) - See Notes
Salt and pepper (to taste)
2 cloves garlic (minced)
1 small onion (finely diced)
1-1/2 cups rice - See Notes
2-1/4 cups chicken or vegetable broth - See Notes (under Rice)
1-1/2 to 2 cups green onions/scallions (sliced)
OPTIONAL: Additional butter to stir through.
1. Heat 2 tbsps olive oil in a large pot over high heat.
2. Add half of the mushrooms and cook for 5 minutes until golden.  Season with salt and pepper and then remove and set aside.
3. If the pot is dry, add another 1/2 to 1 tbsp olive oil and add butter.  When butter is melted, add the onions and garlic.  Cook for 30 seconds.
4. Add half of the remaining mushrooms and cook for 5 minutes or until the mushrooms are lightly browned and the base of the pot is brown.
5. Add the rice and a splash of broth.  Mix so the brown bits on the bottom of the pot mixes into the liquid.  Once the pot base is clean, add the remaining broth.
6. Place lid on, bring to a simmer, then reduce heat to medium low.  Cook for 15 minutes or until there is no residual liquid (tilt pot to check instead of removing steaming lid).
7. Remove from the stove, remove the lid, and then - QUICKLY - toss in the reserved mushrooms and scallions and put the lid back on.  Leave for 10 minutes (important last step).
8. Fluff the rice using a fork or wooden spoon.  OPTIONAL:  Stir additional butter throughout.  Serve!
Makes 4 servings-main course of 8 servings-side.

261 calories per serving (8 servings).

Mushrooms:  You can use pretty much any kind, but I like cremini/baby bellas (brown mushrooms).

Rice:  Good rices to use would be long grain, basmati, jasmine.  If using brown rice, use 2-1/2 cups of broth and it will take about 45 minutes for it to cook (check at 35 minutes and then every 5 minutes until liquid is absorbed).

Martha Johnson

Member since Aug 2007

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