Mushroom Rice
Description
Mushroom lovers, make this recipe. This rice becomes more flavorful as the pot turns brown and you deglaze it with the broth. This gives the rice a wonderful brown color and flavor. The rice turns out fluffy and delicious.
Ingredients
2-3 T. olive oil, separated
2 T. butter
1 1/2 lb. mushrooms, sliced (any, like button, Cremini, etc. )
2 garlic cloves, minced
1 small onion, finely diced
1 1/2 c. long grain rice
2 1/4 c. vegetable stock/broth (beef or chicken is good too)
1 1/2 - 2 c. sliced green onions or scallions
butter, optional
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Slice mushrooms about 1/5 inch thick. Don't slice them too thin or they will disintegrate.
Heat 2 T. oil in a large pot over high heat; add half of the mushrooms; cook for 5 minutes until golden. Season with salt and pepper; remove from heat; set aside. Since mushrooms suck up oil, you will be tempted to add more oil. Don't add until the end, and only 1 t., if needed. As they cook, they will release water and oil.
If the pot is dry, add another 1/2-1 T. oil; add butter; when melted, add onions and garlic; cook for 30 seconds; add remaining mushrooms; cook for 5 minutes or until mushrooms are lightly browned and the base of the pot is brown. (They won't caramelize as well as the first batch.)
Add rice and a splash of stock/broth; mix so the brown on the bottom of the pot mixes into the liquid.
Once the base of the pot is clean, add remaining liquid; place lid on; bring to a simmer; turn heat down to medium low; cook for 15 minutes or until there is no residual liquid, tilting pot to check.
Remove from stove; remove lid; QUICKLY toss in reserved mushrooms and scallions; cover. Leave for 10 minutes. DO NOT skip this step.
Fluff rice using a fork. Add more butter and stir, if desired.
Serve.
Makes 8 side servings or 4 main dish servings.
*Basmati and jasmine would be good. They come out nice and fluffy like long grain rice. Medium and short grain rice is a bit too sticky when cooked pilaf style. Risotto rice, sushi rice and paella rice are not suitable. Please use raw, uncooked rice.
**If using brown rice, follow the recipe, but use 2 1/2 c. liquid for tender, fluffy rice (or 2 3/4 c. for soft rice).