Mushroom Rice (Print Version)
# Ingredients:
01 -
2-3 tablespoons olive oil.
02 -
30g (2 tablespoons) butter.
03 -
750g mushrooms, sliced.
04 -
2 garlic cloves, minced.
05 -
1 small onion, finely diced.
06 -
1 1/2 cups long grain rice.
07 -
2 1/4 cups vegetable or chicken stock.
08 -
1 1/2-2 cups green onions, sliced.
09 -
Extra butter (optional).
# Instructions:
01 -
Heat 2 tablespoons oil. Cook half mushrooms 5 minutes until golden. Season, remove and reserve.
02 -
Add remaining oil and butter. Cook onions and garlic 30 seconds. Add remaining mushrooms. Cook 5 minutes until brown. Pot bottom should brown.
03 -
Add rice and splash of broth. Scrape brown bits from bottom. Add remaining broth. Cover and simmer on medium-low. Cook 15 minutes until liquid absorbed.
04 -
Remove from heat. Quick add reserved mushrooms and green onions. Cover immediately. Rest 10 minutes. Fluff with fork. Optional: stir in extra butter.
# Notes:
01 -
Makes 7 cups. Keeps well in fridge or freezer. Don't slice mushrooms too thin. Can use any mushroom variety. For brown rice use 2 1/2 cups liquid and cook 45 minutes. Must rest 10 minutes for fluffy rice.