Our Favorite Mushroom Rice
Jazz up your plain white rice with this mouthwatering rice and mushroom recipe!
Ingredients
- 2 tbsp olive oil
- 1 tbsp butter
- 1.5 lb mushrooms, sliced
- 3 garlic cloves, minced
- ½ cup onion, chopped
- 1 ¼ cups long-grain white rice
- 2 ¼ cups vegetable stock
- 2 tbsp parsley, freshly chopped
- 4 green onions, sliced
- Salt and pepper to taste
Instructions
- Heat one tablespoon of olive oil in a large pot over medium-high heat. Add half of the sliced mushrooms and saute until golden brown. Season with salt and pepper, remove and set aside
- In the same pot, melt the butter and remaining tablespoon of olive oil and saute the onions and garlic until translucent
- Add the remaining half of the mushrooms and cook until brown
- Mix in the rice and ¼ cup of vegetable stock to deglaze the pot, scraping the bottom to release any browned bits and pieces stuck to it
- Pour in the rest of the vegetable broth, and add the chopped parsley. Simmer, covered, for about 15 minutes or until the rice is tender and there is no liquid left in the bottom of the pot
- Remove from the heat and stir in the reserved browned mushrooms and sliced green onions. Cover and let stan for about 10 minutes more. Serve warm
Nutrition
Calories: 220kcalCarbohydrates: 36gProtein: 7gFat: 6.5gSaturated Fat: 3g