Effortless Mushroom Rice (Print Version)
# Ingredients:
01 -
2 to 3 tbsp olive oil.
02 -
2 tbsp (30g) butter.
03 -
750g mushrooms, cut into slices.
04 -
2 cloves garlic, chopped finely.
05 -
1 small onion, diced small.
06 -
1 1/2 cups white long grain rice.
07 -
2 1/4 cups of vegetable or chicken broth.
08 -
1 1/2 to 2 cups sliced green onions.
09 -
Extra butter if you want.
# Instructions:
01 -
Warm 2 tbsp of olive oil. Toss in half the mushrooms and cook for 5 minutes until golden brown. Sprinkle with salt, then remove and set aside.
02 -
Drizzle in remaining olive oil, toss in butter. Add onions and garlic, stirring for about 30 seconds. Throw in the rest of the mushrooms and cook for 5 minutes till they're browned. Scrape the brown bits on the bottom of the pot.
03 -
Stir rice into the pot. Pour a bit of broth to deglaze. Once pieces have loosened, add the rest of the broth. Cover the pot, lower the heat, and let it cook 15 minutes, making sure all liquid disappears.
04 -
Take off heat. Quickly mix in green onions and the earlier mushrooms. Cover the pot again and let it sit 10 minutes. Fluff with a fork before serving. Add butter if you'd like extras!
# Notes:
01 -
Yields 7 cups. Keeps well refrigerated or frozen. Don’t cut mushrooms unusually thin. Work with any type of mushroom. For brown rice, use 2 1/2 cups liquid instead and cook 45 minutes. Let rest 10 minutes to ensure the rice is fluffy.