Kittencal's Mushroom Rice |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe was tested and developed using converted white rice, I cannot promise the same results using a different rice. This complete recipe may be doubled and for a firmer rice reduce the broth slightly. Ingredients:
3 tablespoons butter |
0.5 (200 g) package fresh mushrooms, sliced |
1 small onion, finely chopped (about 1/3 cup, or use 1 green onion, chopped) |
1 tablespoon fresh minced garlic |
1 pinch cayenne pepper (optional) |
2 cups low sodium chicken broth (for a firmer rice reduce the broth a few tablespoons) |
1 cup uncooked converted white rice |
1/4 teaspoon fresh ground black pepper |
salt (optional and to taste) |
Directions:
1. In a medium heavy saucepan melt butter over medium-high heat.
2. Add in fresh mushrooms and cook for about 5 minutes or until slightly browned.
3. Add in onion; cook stirring for about 4 minutes or until softened.
4. Add in garlic and cayenne; cook stirring for about 2 minutes.
5. Add in chicken broth, rice and black pepper; bring to a boil over medium heat.
6. Reduce heat to low, cover and simmer for about 20 minutes or until rice is tender.
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