Rice, Mushrooms, and More |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I came up with this recipe when I wanted a rice side-dish that was a little different. It has a lot more flavour than plain rice and it goes really well with chicken or fish. Ingredients:
1 cup white rice (i use uncle ben's converted) |
3 tablespoons olive oil, divided |
1 1/2 cups chicken broth |
1/2 cup white wine |
1 cup diced onion |
3 cups sliced mushrooms |
2 cloves garlic, crushed |
1/2 cup diced celery |
3/4 cup diced green pepper |
2 teaspoons herbes de provence (or other herb of your choice) |
1 lemon, juice of |
salt and pepper |
Directions:
1. In a large pot, heat the rice and 1 Tbsp.
2. oil, Stir constantly until the rice is lightly browned.
3. Add the chicken broth, and wine and bring to a boil.
4. Cover and simmer for 15 minutes.
5. Take from heat and let stand 5 minutes.
6. Meanwhile, in a skillet, saute the onion, mushrooms and garlic in the 2 Tbsp.
7. of olive oil.
8. When the onion is cooked and the mushrooms a little brown, add the celery, green pepper, and Herbes de Provence.
9. Saute about 5 minutes until the celery and green pepper are cooked, but still a little crisp.
10. Add the vegetable mixture to the rice.
11. Sprinkle the lemon juice, salt and pepper over top and mix gently.
12. Serve!
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