mushroom rice by maggie
(1 rating)
A super simple recipe that is delicious as a side. We sometimes add protein to it and make it a main dish. A bit of cooked chicken, shrimp or even leftover pork chop taste delicious in the rice.
(1 rating)
yield
serving(s)
cook time
22 Min
method
Stove Top
Ingredients For mushroom rice by maggie
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8 ozfresh mushrooms of your choice
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1green onion
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1-2 Tbspminced shallots - more or less to your taste
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1/4 tspwhite pepper
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1 tspminced garlic
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1 Tbspbutter
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3/4 cuncooked rice - jasmine is what we use
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2 cbeef broth
How To Make mushroom rice by maggie
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1Clean mushrooms then chop. Chop green onion - reserve the green part for garnish.
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2Melt butter in a medium saucepan over medium high heat. Add the mushrooms and cook, stirring frequently, until they begin to caramelize then release their juices. Add the chopped green onions, shallots and white pepper cook until just slightly tender. Add the garlic and stir to combine.
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3Add the rice and stir then pour in the broth. Bring to a boil then drop to a simmer, cover and cook for 22 minutes over a simmer or until the rice is done. Serve hot with a garnish of snipped green onion tops and a dash or 2 of Soy or Tamari Sauce.
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