Mushroom Rice
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Mushroom Rice
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This delicious mushroom rice is perfectly easy to make and is an excellent way to add flavor to so many meals. Made with simple ingredients, this mushroom rice pilaf is an excellent addition to any table.
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Ingredients
- ½ cup slivered almonds
- 4 Tablespoon butter
- 3 cloves garlic minced
- 1 lb cremini mushrooms sliced
- 1 small onion diced
- 1.5 cups long-grain rice uncooked (I used basmati)
- 1 teaspoon fresh thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2.5 cups vegetable stock you can use beef or chicken stock, or water
- ¼ cup chopped fresh onion
Instructions
- Toast slivered almonds in a pot for 1 – 2 minutes. Transfer almonds to a bowl.
- Melt 2 tablespoons butter in the same pot and add sliced mushrooms. Cook for 6-7 minutes until browned and caramelized. Add garlic and cook for 1 more minute. Transfer to the bowl with almonds and cover to keep warm.
- Add remaining 2 tablespoons of butter and add onion. Cook until tender and translucent, about 1-2 minutes. Add the rice, thyme, salt and black pepper. Stir together and cook for 1 minute, toasting rice. Add in 1/2 cup of stock and scrape up any browned bits from the bottom of the pan. Add remaining broth and bring rice & stock up to a boil. Turn heat to low, cover and simmer for 20 minutes without opening the lid or stirring the rice (time will vary depending on the type of rice you are using. Check the rice package for instructions.)
- Remove pot from heat and let stand for 10 minutes without opening the lid. After 10 minutes, fluff the rice with a fork. Stir in mushrooms and toasted almonds. Taste and adjust seasoning. Sprinkle with chopped green onions and serve warm.
Notes
- Be sure to wait to add the mushrooms back to the rice after it is cooked. If thee mushrooms are cooked with the rice, they will lose their caramelization and will be chewy.
- After the rice is cooked, don't open the lid immediately. Let it stand for 10 minutes and then fluff with a fork.
- You can use different rice but you need to adjust the cooking time and the amount of liquid.
- Make this mushroom rice into a fuller meal by adding in shredded chicken, cooked ground beef, or marinated tofu.
- Thyme works great in this recipe, but you can also use rosemary, sage, or parsley.
Nutrition Information
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Calories
322kcal
(16%)
Carbohydrates
46g
(15%)
Protein
8g
(16%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Trans Fat
1g
Cholesterol
20mg
(7%)
Sodium
660mg
(28%)
Potassium
503mg
(14%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
459IU
(9%)
Vitamin C
3mg
(3%)
Calcium
63mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Calories | 322kcal | 16% |
| Carbohydrates | 46g | 15% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 660mg | 28% |
| Potassium | 503mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 459IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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