Perfect side for so many things....fish, chicken, pork or beef! The avocado and tomato even lets in lean toward accompanying a Southwest/Mexican meal!
prep time20 Min
cook time50 Min
2 1/4 c
chablis or other dry white wine
long-grain brown rice, uncooked
onion, finely chopped
1 1/4 c
fresh mushrooms, sliced
tomatoes, peeled, seeded, and diced
dried whole oregano
ripe avocado, peeled and diced
dried parsley flakes
How To Make
Combine chicken broth, wine, and 1/4 cup plus 2 tablespoons butter in a medium saucepan. Bring to a boil; add rice, onion, and 1/4 teaspoon salt. Cover; reduce heat, and simmer 45 to 50 minutes or until rice is tender and the liquid is absorbed.
Towards the last 10 minutes of rice cooking time, saute the mushrooms in 2 tablespoons melted butter in a medium skillet 3 minutes or until tender. Add tomato, garlic, oregano, and pepper; reduce heat, and simmer 5 minutes.
Combine avocado and lemon juice in a small bowl; toss gently. Add avocado to the rice mixture, tossing gently to combine. Sprinkle with parsley; toss gently. Serve immediately.
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