Mushroom Rice I Rice Cooker Recipes

MUSHROOM RICE IN A RICE COOKER

Steps:

• Wash rice under cold water. Drain and place inside the bowl of a rice cooker.
• Wash mushrooms and cut into 1/4 inch or 0.6cm thick slices. Place inside a bowl and season with the sesame oil and fish sauce.
• p id="instruction-step-3″>3. Pour the water over the rice and place the seasoned mushrooms on top. Cook using the mixed rice setting on your rice cooker.
• p id="instruction-step-4″>4. When done, mix to evenly distribute the mushroom and seasonings throughout. If needed, add more sesame oil and fish sauce to taste.

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.

EASY RICE COOKER MUSHROOM RICE RECIPE

Steps:

• Add all ingredients to the bowl of your rice cooker except for the Parmesan cheese.
• Use the "white rice" setting.
• Serve with shredded Parmesan cheese if desired when ready.

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.

MUSHROOM RICE RECIPE

Steps:

• Heat 2 tbsp oil in a large pot over high heat. Add half the mushrooms, and cook for 5 minutes until golden. Season with salt and pepper then remove and set aside (we put these in at the end, mushrooms cooked in rice don't stay as golden).
• If the pot is dry, another 1/2 - 1 tbsp oil, and add butter. When melted, add onions and garlic.
• Cook for 30 seconds, then add remaining mushrooms. Cook for 5 minutes or until mushrooms are lightly browned (they won't caramelise as well as the first batch) and the base of the pot is brown.
• Add rice and a splash of broth. Mix so the brown stuff on the bottom of the pot mixes into the liquid. (Video below helpful here)
• Once the base of the pot is clean, add remaining liquid. Place lid on, bring to a simmer then turn down to medium low.
• Cook for 15 minutes or until there is no residual liquid (tilt pot to check).
• Remove from stove, remove lid, QUICKLY toss in reserved mushrooms and scallions, put lid back on. Leave for 10 minutes (do not skip this step!).
• Fluff rice using a fork or wooden spoon. OPTIONAL: Stir through more butter. :) Serve!

CREAMY MUSHROOM RICE IN RICE COOKER

Steps:

• Place all ingredients in rice cooker, EXCEPT sour cream and half and half.
• Cook as directed for white or brown rice.
• When cooking is completed, add half and half and sour cream(whisked together) replace lid and simmer for an additional 10 minutes.
• Stir and enjoy!!!!