Mushroom Rice
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
Directions
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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).
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.
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.
Cook for 15 minutes or until there is no residual liquid (tilt pot to check). Remove from stove; uncover; QUICKLY toss in reserved mushrooms and green onions; cover. Let set for 10 minutes (DO NOT skip this step!).
Fluff rice using a fork. If desired, stir through some more butter.
Serve!
4-8 servings. (It makes about 7 c. of packed rice- 4 as a main dish, 8 as a side dish)
*Raw mushrooms "suck up" oil but don't be tempted to add more oil until the end, if needed. As they cook, they release water and the oil, so this helps them brown towards the end. But if you do find they are looking dry, add just 1 t. towards the end of browning.
It keeps well in the refrigerator for a few days and it also freezes well.