mushroom rice by maggie
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.
prep time
cook time
22 Min
method
Stove Top
yield
Makes about 3 cups
Ingredients
- 8 ounces fresh mushrooms of your choice
- 1 green onion
- 1-2 tablespoon minced shallots - more or less to your taste
- 1/4 teaspoon white pepper
- 1 teaspoon minced garlic
- 1 tablespoon butter
- 3/4 cup uncooked rice - jasmine is what we use
- 2 cups beef broth
How To Make mushroom rice by maggie
-
Step 1Clean mushrooms then chop. Chop green onion - reserve the green part for garnish.
-
Step 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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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