Mushroom Rice (Print Version)
# Ingredients:
01 -
2 to 3 spoons of olive oil.
02 -
30 grams (about 2 spoons) of butter.
03 -
750 grams of mushrooms, cut into slices.
04 -
2 garlic cloves, chopped up.
05 -
1 small onion, chopped finely.
06 -
A cup and a half of long-grain rice.
07 -
Two and a quarter cups of chicken or vegetable broth.
08 -
1 1/2 to 2 cups of chopped green onions.
09 -
Extra butter (if you like).
# Instructions:
01 -
Warm 2 spoons of oil. Cook half the mushrooms for 5 minutes until browned. Sprinkle with seasoning, then set aside.
02 -
Add butter and leftover oil. Cook garlic and onions for 30 seconds. Toss in the rest of the mushrooms. Sauté for 5 minutes until golden. Make sure the pan’s bottom gets a bit brown.
03 -
Mix rice with a little broth in the pot. Scrape the browned bits. Stir in the rest of the broth. Cover the pot and let it simmer over medium-low heat. Let it cook for 15 minutes until there’s no more liquid.
04 -
Take off the heat. Quickly add the green onions and the saved mushrooms. Close the lid right away. Let it sit covered for 10 minutes. Fluff it gently with a fork. Optionally, mix in more butter.
# Notes:
01 -
Makes about 7 cups. Can be refrigerated or frozen. Don’t cut mushrooms too thinly. Any mushroom type works. Swap with brown rice using 2 1/2 cups of broth; cook for 45 minutes. Resting 10 minutes makes the rice fluffier.