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

Steps

1. Slice mushrooms about 1/5 inch thick. Don't slice them too thin or they will disintegrate.
2. 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.
3. 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.)