Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins | Servings: 8 people
This is another dish for mushroom lovers! It’s super easy and quick to make and serves about 8 people. Make this soon and enjoy the earthy flavour from the mushrooms in every bite!
Ingredients
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30grams/2 tablespoons butter
2 – 3 tablespoons olive oil, separated
2 1/4 c. vegetable stock/broth (or chicken)
750grams/ 1.5 pounds mushrooms , sliced 3 – 5 mm / 1/8 – 1/5-inch thick
1 small onion, finely diced
2 garlic cloves, minced
1 1/2 – 2 c. green onions, sliced
Optional: More butter to stir through
1 1/2 c. long-grain rice, uncooked
How to make Mushroom Rice
Step 1: In a large pot, heat 2 tbsp oil over high heat. Once the oil is hot, add half of the mushrooms and cook for about 5 minutes or until golden. Sprinkle with salt and pepper. Set aside once done.
Step 2: Add additional half or 1 tbsp oil and the butter of the pot are dry. Add the onions and garlic once the butter has melted and cooked for about 30 seconds. Add the rest of the mushrooms and continue to cook for about 5 minutes or until lightly browned and the base of the is brown.
Step 3: To the pot, add rice and a splash of broth. Stir well so the browned stuff on the bottom of the pot is combined into the liquid. Add the rest of the liquid to the pot. Put the lid on and bring the mixture to a simmer. Once simmering, adjust the heat to medium-low. Continue to cook for about 15 minutes or until the residual liquid is gone.
Step 4: take the pot off the stove, uncover it, and quickly toss in the reserved mushrooms and scallions. Cover and again and let the mushroom rice sit for about 10 minutes.
Step 5: Using a fork or wooden spoon, fluff the rice. Add more butter and stir (optional).
Notes:
For this recipe, you can use any variety of mushrooms. If using, Swiss Brown/Cremini mushrooms, do not slice them too thin, or else they will disintegrate.
Use only uncooked rice for this recipe. The best options to use are Basmati and jasmine.
If using brown rice, follow the recipe but use 2 1/2 cups liquid to guarantee tender, fluffy rice. The rice will cook for about 45 minutes on the stove. Make sure to check the rice at 35 minutes mark, then check every 5 minutes until the liquid is absorbed.
You can also use quinoa to make this recipe but adjust it as follows. Start by rinsing the quinoa, then use 3 cups of liquid (2 cups broth and 1 cup water). Cook for about 20 minutes.
NUTRITION FACTS:
Serving: 227g, Calories: 230cal (12%)Carbohydrates: 36g (12%)Protein: 7g (14%)Fat: 7g (11%)Saturated Fat: 3g (19%)Cholesterol: 8mg (3%)Sodium: 41mg (2%)Potassium: 479mg (14%)Fiber: 3g (13%)Sugar: 4g (4%)Vitamin A: 530IU (11%)Vitamin C: 11mg (13%)Calcium: 49mg (5%)Iron: 1mg (6%)
Ingredients
- 30grams/2 tablespoons butter
- 2 - 3 tablespoons olive oil, separated
- 2 1/4 c. vegetable stock/broth (or chicken)
- 750grams/ 1.5 pounds mushrooms , sliced 3 - 5 mm / 1/8 - 1/5-inch thick
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 1/2 - 2 c. green onions, sliced
- Optional: More butter to stir through
- 1 1/2 c. long-grain rice, uncooked
Instructions
Step 1: In a large pot, heat 2 tbsp oil over high heat. Once the oil is hot, add half of the mushrooms and cook for about 5 minutes or until golden. Sprinkle with salt and pepper. Set aside once done.
Step 2: Add additional half or 1 tbsp oil and the butter of the pot are dry. Add the onions and garlic once the butter has melted and cooked for about 30 seconds. Add the rest of the mushrooms and continue to cook for about 5 minutes or until lightly browned and the base of the is brown.
Step 3: To the pot, add rice and a splash of broth. Stir well so the browned stuff on the bottom of the pot is combined into the liquid. Add the rest of the liquid to the pot. Put the lid on and bring the mixture to a simmer. Once simmering, adjust the heat to medium-low. Continue to cook for about 15 minutes or until the residual liquid is gone.
Step 4: take the pot off the stove, uncover it, and quickly toss in the reserved mushrooms and scallions. Cover and again and let the mushroom rice sit for about 10 minutes.
Step 5: Using a fork or wooden spoon, fluff the rice. Add more butter and stir (optional).
Notes
For this recipe, you can use any variety of mushrooms. If using, Swiss Brown/Cremini mushrooms, do not slice them too thin, or else they will disintegrate. Use only uncooked rice for this recipe. The best options to use are Basmati and jasmine. If using brown rice, follow the recipe but use 2 1/2 cups liquid to guarantee tender, fluffy rice. The rice will cook for about 45 minutes on the stove. Make sure to check the rice at 35 minutes mark, then check every 5 minutes until the liquid is absorbed. You can also use quinoa to make this recipe but adjust it as follows. Start by rinsing the quinoa, then use 3 cups of liquid (2 cups broth and 1 cup water). Cook for about 20 minutes.
