Description

This delicious dish is so versatile, it can be served as a side or a main dish, can be vegetarian or not. Mushroom lovers will thank you for the rice that's infused with their earthy mushroom flavor.

Ingredients

• 2 - 3 T. olive oil, divided
• 2 T. butter
• 1 1/2 lb. any mushrooms, sliced, not too thin (like button, Portabello or Cremini)
• 2 garlic cloves, minced
• 1 small onion, finely diced
• 1 1/2 c. long grain rice, uncooked (or Basmati and Jasmine, but NOT medium grain, short grain, Risotto rice, sushi rice or paella rice)
• 2 1/4 c. vegetable stock/broth (beef or chicken could be used as well)
• 1 1/2 - 2 c. sliced green onions
• more butter to stir through, optional

Steps

1. 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 pot; set aside. (They are put in at the end since mushrooms cooked in rice don't stay as golden).
2. If the pot is dry, another 1/2 - 1 T. oil; add butter; heat; when melted, add onions and garlic; cook for 30 seconds; add remaining mushrooms; cook for 5 minutes or until mushrooms are lightly browned (these won't caramelize as well as the first batch) and the base of the pot is brown.
3. Add rice and a splash of stock/broth; mix so the brown bits on the bottom of the pot mixes into the liquid. When the base of the pot is clean, add remaining liquid; cover; bring to a simmer; turn heat down to medium-low.