Effortless Mushroom Rice (Printable Version)
# What You'll Need:
01 -
2 or 3 spoonfuls of olive oil.
02 -
About 2 tablespoons (30g) of butter.
03 -
3/4kg of mushrooms, cut into slices.
04 -
A couple of garlic cloves, chopped.
05 -
1 small onion, chopped into tiny bits.
06 -
A cup and a half of long-grained rice.
07 -
Just over 2 cups (2 1/4) of stock, either chicken or veggie.
08 -
1 and a half to 2 cups of finely sliced green onions.
09 -
A little extra butter if you'd like.
# Preparation Steps:
01 -
Warm up 2 tablespoons oil in a pan. Toss in half the mushrooms. Let them cook for 5 minutes till they’re golden. Add a pinch of salt and take them out to set aside.
02 -
Put in the rest of the oil and the butter. Sauté the onions and garlic for half a minute. Toss in the remaining mushrooms. Keep cooking till golden, about 5 minutes. You’ll notice the pan darkening at the base.
03 -
Stir rice into the pan with a splash of broth. Scrape up any browned spots from the bottom. Pour in the rest of the broth, cover it up, and let it simmer at medium-low heat. In 15 minutes, the liquid should be soaked up.
04 -
Take the pan off the stove. Quickly fold in the mushrooms you set aside earlier and the green onions. Pop the lid back on for a 10-minute rest. Fluff it gently with a fork after. You can toss in a bit more butter if you like.
# Additional Tips:
01 -
Yields roughly 7 cups. Stores well in both the fridge or freezer. Don’t slice mushrooms too thin. Any type of mushrooms work. If using brown rice, increase liquid to 2.5 cups and cook for 45 minutes. Resting for 10 minutes is key to fluffy rice.