Earthy Mushroom Rice (Print Version)
# Ingredients:
01 -
30g butter (2 tablespoons).
02 -
2-3 tablespoons of olive oil.
03 -
1 small onion, chopped finely.
04 -
2 minced garlic cloves.
05 -
750g of sliced mushrooms.
06 -
1 1/2 cups of long-grain rice.
07 -
Around 2 1/4 cups of vegetable or chicken broth.
08 -
1 1/2-2 cups of sliced green onions.
09 -
More butter, if desired.
# Instructions:
01 -
Warm 2 tablespoons of oil in a pan. Sauté half the mushrooms for about 5 minutes until golden. Season lightly, take them out, and set aside.
02 -
Melt your butter with the rest of the oil. Toss in garlic and onions for half a minute. Add mushrooms and cook for 5 minutes until golden brown. Let the pot brown on the bottom.
03 -
Pour in the rice and a splash of broth. Stir to lift the browned bits stuck to the pot. Add the rest of the broth, cover, and simmer on low-medium heat. Wait 15 minutes until the liquids are gone.
04 -
Turn off the heat. Quickly mix in green onions and the mushrooms you set aside. Put the lid on right away. Let it sit for 10 minutes. Fluff with a fork and, if you'd like, mix in a bit more butter.
# Notes:
01 -
Yields 7 cups. Stays fresh in the fridge or freezer. Avoid slicing mushrooms too thin. Use any mushroom variety. Brown rice requires 2 1/2 cups of broth and 45 minutes of cooking. Let it rest for perfect fluffiness.