Mushroom Rice

Mushroom Rice

December 25, 2010 – Home – This variation of the Mushroom Rice is definitely a recipe anyone can do and customize as needed. If you know how to steam rice, you’ll know how to do this.

Take one medium-sized onion and chop. Depending on how much mushroom you want, you can end up using up the whole can of sliced mushrooms or just some of it. These usually come in a broth that you should remember to set aside – we’ll be using that.

On a pot, drizzle a few swirls of extra virgin olive oil. Sweat the onions. At this point, you can add in your flavor components and customize this dish. Add in the sliced mushrooms and saute until they take a nice caramelized look, taking care not to burn them. Add in a cup of rice that you’ve cleaned beforehand and saute them with the mushrooms and onions. Feel free to add a touch more extra virgin olive oil if the pan starts to dry out. Sprinkle a teaspoon of salt and white pepper.

Measure a cup and half of steaming liquid – use the mushroom broth and fill the rest with water (or chicken broth if you have it). Get you pot to a rolling boil at medium fire until the grains absorb most of the liquid. After 10 minutes, or when most of the liquid has been absorbed, continue cooking the rice for an additional five minutes at low heat. Try a few bites of the rice to check if cooked.

I wouldn’t have chicken broth immediately accessible if I’m doing this impromptu. What I’d do is crumble half a cube of chicken bullion while I saute the rice. That works really well for extra flavor instead of just plain water for my steaming liquid.