Mushroom Rice
Description
Mushroom lovers will love this mushroom side dish. Make it with vegetable stock for a vegetarian side dish or use chicken stock if you wish. It could also be served as the main dish, if desired.
Ingredients
2-3 T. olive oil, divided
2 T. butter
1 1/2 lb. any kind of mushrooms, sliced 1/8" - 1/5" thick
2 garlic cloves, chopped
1 small onion, finely diced
1 1/2 c. long grain rice
2 1/4 c. vegetable stock (or chicken)
1 1/2 - 2 c. sliced green onion or scallions
extra butter to stir through, optional
Directions
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Heat 2 T. oil in a large pot over high heat; add half of the mushrooms; cook 5 minutes until golden; season with salt and pepper; remove from heat; set aside.
If the pot is dry, another 1/2 to 1 T. oil; add butter. When melted, add onions and garlic; cook 30 seconds; add remaining mushrooms; cook 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 did. Add rice and a little broth; mix so the brown stuff 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 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; put lid back on. Leave for 10 minutes. (DO NOT SKIP THIS STEP)
Fluff rice with a fork or wooden spoon. Stir more butter through, if desired. Serve.
8 side dish servings.
Tip: Mushrooms do "suck up" oil, but don't be tempted to add more oil until the end, if needed. If you do find they are looking dry, add just 1 t. towards the end of browning.