Garlic Mushroom Rice Recipes

ONE POT MUSHROOM RICE

Steps:

• Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in mushrooms, Worcestershire and thyme and cook, stirring occasionally, until mushrooms are tender and browned, about 5-6 minutes; season with salt and pepper, to taste. Stir in brown rice and vegetable broth. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 40-45 minutes. Stir in butter until melted, about 1 minute. Serve immediately, garnished with chives, if desired.

WILD RICE WITH ROSEMARY AND GARLICKY MUSHROOMS

Steps:

• Combine the rice and broth in a medium saucepan and bring to a boil. Lower the heat, cover the pan, and simmer for 45 minutes. Turn the heat off and let the rice steam for another 10 minutes. Cool to room temperature.
• While the rice cools, heat the oil in a large skillet over medium-high heat. Once it shimmers, add the onions and garlic. Cook, stirring frequently, until the onion is translucent, 5 to 6 minutes. Add the mushrooms and cook until the mushrooms are browned and soft and the liquid they release has evaporated, 7 to 10 minutes. Season with a pinch of salt.
• Gently mix the mushrooms and chopped rosemary into the cooled rice. Add salt to taste. Just before serving, garnish the rice with a drizzle of good olive oil and a sprig of fresh rosemary.

MUSHROOM RICE

Steps:

• Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and green onion until mushrooms are cooked and liquid has evaporated. Stir in chicken broth and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 20 minutes.

GARLIC MUSHROOM RICE

Steps:

• Wash and soak the rice for 30 minute.
• Add ghee and salt (works fine even without it), and cook in the microwave for 13 min (time depends on your microwave). Fluff, and set aside to cool.
• In a large pot, heat the 1 tsp each of ghee and oil.
• When the oil is hot, add cumin seeds and powdered spices.
• Stir for a minute then add the onions.
• Saute until onions are transparent, then add the garlic and serrano.
• Continue until onions are starting to brown and garlic is cooked.
• Now add the mushroom and salt, mix well.
• Cook for another 3-4 min, then add the cooked rice.
• Toss well, check and adjust seasoning. Sprinkle dried parsley for color.
• Note 1: The spices are best when powdered freshly in a mortar and pestle. If you don't want to, use a pinch each of already powdered spices.
• Note 2: Adjust quantity of onions if you're not fond of them. Substitute yellow onions if you prefer a milder taste.
• Note 3: Skip the serrano pepper if you don't like the heat. Just add freshly ground pepper instead.