Mushroom Rice

 

 

 

 

 

 

I was never a big mushroom fan until later in life.  Let’s just say, I never gave mushrooms a chance.  I truly didn’t know how delicious they are. But then I discovered them and I absolutely love them. I add them to so many recipes.  Like this recipe with rice that’s infused with that earthy mushroom flavor tossed through with caramelized mushrooms.  I could eat an entire bowl of it!  

Mushroom Rice

3 tablespoons butter, divided

1 pound Crimini or Baby Bella mushrooms, whole or sliced

1 medium yellow onion, diced

2 cloves garlic, minced

½ teaspoon Kosher salt

¼ teaspoon coarse pepper

½ teaspoon dried thyme or 1 teaspoon fresh thyme

pinch of red pepper flakes

2 cups uncooked long grain rice

4 cups beef broth

 

Add a 2 tablespoons butter to a heavy skillet.  Once the butter has melted, add the mushrooms.

 

 

 

 

 

 

 

 

 

 

 

 

Cook on medium high for 3-5 minutes or until they start to caramelize. Do not stir.  Then stir and cook for an additional 3 minutes. Transfer the mushrooms to a plate and set aside.

 

 

 

 

 

 

 

 

 

 

Add in the onions, red pepper flakes, salt, pepper and thyme along with the remaining tablespoon of butter and cook on medium for about 5 minutes or until onions start to turn golden brown.

 

 

 

 

 

 

 

 

 

 

Add in the garlic and mushrooms and cook for 1-2 minutes, stirring frequently.

Add in the uncooked rice and beef broth.  Bring to a boil, then reduce to low heat and cook covered for 20 minutes or until rice is tender, stir and fluff with a fork.

Remove from heat but leave covered for an additional 5-10 minutes before serving.

NOTES:

Mushrooms - Use any type mushrooms you want but Crimini or Baby Bella’s give the most flavor.

 

 

 

 

 

 

 

 

 

 

 

 

While browning the mushrooms, if the pan gets dry, add more butter to help them brown.

 

 

 

 

 

 

 

 

 

 

 

 

Rice - Long grain rice works best. Basmati and jasmine would also be good because they both come out nice and fluffy like long grain rice. 

Want a bite?   

 

 

 

 

 

 

 

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