Easy Mushroom Rice

Mushroom Rice is one of my favorite ways to dress up rice as a side dish.  Sometimes eating plain white rice gets boring.  This rice dish is a great meal to eat alone or as a accompaniment as a side.  I love that this is such an easy recipe to make.  Bring this to family gatherings and it will not last long.  Everyone will want the recipe.

Much of the delicious flavor comes from using the same pot for everything.  The sautéing of the mushrooms, onions, garlic, spices and then cooking the rice adds so much flavor.  Using chicken stock instead of water to cook the rice adds depth to the dish.  Even small kids love this rice.

So try something new this week and let me know how it turns out.

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For another great recipe, try my fried rice here:  https://majorgates.com/recipes/best-fried-rice/

For more delicious recipes, visit my Recipes section here:  https://majorgates.com/category/recipes/

Ingredients For Mushroom Rice

• 16 oz (454) fresh Baby Bella Mushrooms – sliced thick
• 1 full bunch of green onions – chopped
• 3 Tablespoons of olive Oil
• 1 teaspoon of granulated garlic or garlic powder
• 2 teaspoons of minced garlic or 2 garlic gloves, minced
• 1 medium onion, finely chopped
• 2 Tablespoons of butter
• 32 ounce (907g) carton of chicken stock
• 2 1/2 cups of Jazmine rice
• 1 1/2 teaspoons of garlic salt
• 1 teaspoon of coarse black pepper

Supplies

• Large skillet with lid
• Mini Chopper
• Strainer
• Cutting Board
• Measuring Cup and Measuring Spoons
• Knife
• Cooking Utensils

Directions For Mushroom Rice

• Rinse off mushrooms and drain in strainer.  If you did not purchase them sliced already, slice the mushrooms in thick slices.  Make sure they are not sliced too thin or they will cook away while cooking.

• Finely chop the onion with a knife or mini chopper.  Then chop the green onion bunch into small pieces.  Set the green onions to the side.

• In a large cooking skillet, heat 3 tablespoons of  olive oil on medium heat. Then add in half of the mushrooms, and cook for 5 minutes while stirring often.

• While sautéing the mushrooms, season with the garlic salt.  Then remove the mushrooms from the skillet and set aside.
• Next, add in butter to the skillet and allow it to melt on medium heat.  Then add in the add finely chopped onions, minced garlic, granulated garlic and coarse black pepper.
• Continue to cook for about a minute before adding the remaining mushrooms. So cook for another 5-7 minutes or until mushrooms are lightly brown.
• Now add in the rice and stir.   Make sure your stove is not set too high(medium) or the rice will begin to burn.  Add about 1/4 cup of the chicken broth as you stir to make sure nothing scorches.  So nothing should be sticking to the bottom.

• Add the remaining chicken stock and then cover.  Bring the pot mixture back to a light simmer and then reduce the heat to medium low.

• Then cook for 20 minutes covered and taste to see if rice is cooked.  Since you are using chicken stock, the liquid may have cooked out before the rice is cooked.  If this happens, add 1/4 cup or water or more chicken stock and cook for another 5 minutes or until rice is done.
• Once rice is ready, then remove the pot from the stove or to another burner on the stove.
• Then remove the lid and add in the reserved mushrooms and green onions and put lid back on. Let strand for at least 10 minutes before serving.

• Additionally serve mushroom rice with your favorite meat or eat it by itself.

For another great recipe, try this with my pan fried pork chops here:  https://majorgates.com/recipes/pan-fried-pork-chops/

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