Mushroom Garlic Rice
An easy to make side loaded with flavor and tender mushrooms that's delicious with beef, chicken, pork or fish.
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.