Potatoes are typically my go to side dish. Mashed, baked, boiled (not my personal favorite), scalloped, or fried, we sure do love us some taters around here! Coming from a German and Hungarian family my mother served up a side of potatoes with almost every meal. At our house, pasta was called noodles, and rice rarely made an appearance at the table. It wasn’t until later when my dad started cooking more often that rice began to show up on the table.
I actually can’t remember ever eating plain white rice until I was grown and out of the house and I tried Chinese food. To be quite honest, I was rather underwhelmed by it. The Sesame Chicken, Broccoli Beef and Sweet & Sour Pork piled on top was where the flavor was at. As far as I was concerned the white rice was just a starchy bed for all the good stuff piled on top.
It’s easier than you might imagine to make A Damn Good Restaurant Style Sesame Chicken at home. A thousand times better than anything you can get at a restaurant, guaranteed! Give these crispy bites of tender chicken coated in a delectably delicious sauce a try.
Or make this fantastic version of Broccoli Beef. You can use up that left over roast beef hanging out in the fridge to make it. It’s one of my very favorite leftover makeover meals. Yes you can do this! This dish might even get your kids to eat their broccoli.
How about making on of the most famous, iconic Chinese dishes found on just about every Chines restaurant menu around the world? Find out how easy it is to make a delectable Sweet & Sour Pork at home that rivals anything you can order at your favorite Chinese restaurant.
And then there’s the last starch on the list, pasta. I remember being invited to dinner at friend’s house. She told me her mom was making pasta. I was so excited to try it. It sounded so fancy and Italian! When a big plate of spaghetti and meatballs was set in front of me I realized that noodles and pasta were one and the same. LOL.
Alright, enough reminiscing, let’s get this mushroom rice going.
The one thing I do love about rice is that you can get it going on the stove and when it’s done it can hang out on the stovetop, covered for a good long time while you are finishing up with the main dish. You can’t do that with mashed potatoes. Cold, gummy mashers? Pass! The versatility of rice is what keeps me trying different flavor combinations to up the flavor. I want something with some flavor not just a bland flavorless pile of starchy grains on my plate. This recipe is inspired by the mushroom rice that my father often made when I was growing up, and it’s delicious!
Melt a tablespoon of butter with a tablespoon of olive oil in a saucepan over medium heat.
Add sliced mushrooms to the pan.
Sauté, stirring often until they release their liquid and that liquid has cooked off.
Stir in minced garlic and cook until fragrant, stirring constantly, about 30 seconds.
Add uncooked rice to the pan and stir to coat the rice with the butter, olive oil, garlic and mushrooms in the pan.
Cook for 2-3 minutes, stirring frequently to toast the rice slightly.
Stir together broth with the mushroom seasoning.
Add the seasoned broth to the pan.
Increase heat and bring the mixture to a boil.
Once mixture comes to a boil, cover the pan and reduce heat to low.
Cook for 20-25 minutes until the rice has absorbed all the liquid in the pan.
Remove pan from heat and fluff with a fork to serve.
If you are a mushroom loving fool like my dad and I, you are going to LOVE this side! Not only is it oh so very easy to make, but it’s utterly delicious too. It’s loaded with flavor so no gravy is needed. It’s the perfect, easy to make side to serve alongside all your grilled meats; beef, pork, chicken and fish. Hearty enough to hold its own when paired with beef or pork, but light enough not to overpower the chicken or fish on your plate. Be sure to give this recipe a try. I think you will love it!
Mushroom Garlic Rice
Equipment
- saucepan with tight fitting lid
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 12 oz Cremini mushrooms, sliced
- 2 cloves garlic, minced
- 2 cups long grain rice
- 2 cups chicken or vegetable broth
- 1 tsp mushroom seasoning, optional
- sliced green onions or chopped parsley, for garnish
Instructions
- Melt a tablespoon of butter with a tablespoon of olive oil in a saucepan over medium heat.
- Add sliced mushrooms and sauté, stirring often until they release their liquid and that liquid has cooked off.
- Stir in minced garlic and cook until fragrant, stirring constantly, about 30 seconds.
- Add rice to the pan and stir to coat the rice with the butter, olive oil and mushrooms in the pan. Cook for 2-3 minutes, stirring frequently to toast the rice slightly.
- Stir together broth with the mushroom seasoning and add the seasoned broth to the pan.
- Increase heat and bring mixture to a boil.
- once mixture comes to a boil, cover pan and reduce heat to low.
- Cook for 20-25 minutes until the rice has absorbed all the liquid in the pan.
- Remove pan from heat and fluff with a fork to serve.
- Top with chopped fresh parsley or sliced green onions to serve.
Did You Make This?
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Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.”
John 6:35
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