Mushroom Rice
Simple and savory Mushroom Rice comes together as the perfect side dish or serves as a meal all on its own.
Servings: 6
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic minced
- 1 cup rice
- 2 cups chicken or vegetable stock
- 8 ounces mushrooms sliced thin
- ¼-½ teaspoon kosher salt adjust to taste
- ¼-½ teaspoon freshly ground black pepper adjust to taste
- 2 tablespoons chopped fresh Italian parsley
Instructions
- In a large skillet over medium-high heat, warm the oil and the butter. Add the garlic and the mushrooms. Toss to coat. Cook, stirring occasionally until the mushrooms have softened, about 3 minutes. Increase the heat to high and cook off any liquid, about 2 minutes. Transfer the mushrooms to a plate.
- Return the pan to the stove over medium-high heat and add the rice and the broth. Bring to a boil. Cover and reduce the heat to a simmer until the rice is cooked through, about 15-16 minutes.
- Remove from the heat and stir in the mushrooms and taste the rice. Season to taste with salt and pepper. Serve warm.
Notes
The salt in this recipe will need to be adjusted to taste, depending on how salty your chicken or vegetable stock is. Taste and adjust as needed at the end of the cooking time.
Nutrition
Calories: 78kcal · Carbohydrates: 7g · Protein: 3g · Fat: 5g · Saturated Fat: 2g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 2g · Trans Fat: 0.1g · Cholesterol: 5mg · Sodium: 175mg · Potassium: 210mg · Fiber: 1g · Sugar: 1g · Vitamin A: 254IU · Vitamin C: 4mg · Calcium: 26mg · Iron: 2mg
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