Mushroom Rice (Print Version)
# Ingredients:
01 -
2 garlic cloves, finely chopped.
02 -
750g mushrooms, cut into slices.
03 -
1 small onion, chopped small.
04 -
30g (2 tablespoons) of butter.
05 -
2-3 tablespoons of olive oil.
06 -
1 1/2 cups of long-grain rice.
07 -
1 1/2-2 cups sliced green onions.
08 -
2 1/4 cups of chicken or vegetable broth.
09 -
Extra butter if you'd like.
# Instructions:
01 -
Warm up 2 tablespoons of oil. Toss in half the mushrooms, cook for 5 minutes till golden. Add a pinch of seasoning, set them aside.
02 -
Pour in the rest of the oil and drop the butter in. Let onions and garlic cook for 30 seconds. Add the second portion of mushrooms, cook 5 minutes till browned. The pot bottom will darken.
03 -
Pour a bit of your broth into the rice. Stir up those sticky brown bits from the bottom. Add whatever is left of the broth, cover, and let simmer over low heat. Cook around 15 mins till it soaks up all liquid.
04 -
Turn off heat. Quickly toss in the mushrooms you saved earlier and the green onions. Cover the pot right away. Wait 10 minutes. Use a fork to fluff it up. Optional: mix in extra butter at the end.
# Notes:
01 -
Yields about 7 cups. Stays good in the refrigerator or freezer. Avoid cutting mushrooms too thin. Any type of mushroom works. If using brown rice, use 2 1/2 cups of liquid and cook for 45 minutes. Resting for 10 minutes is crucial for fluffiness.