Mushroom Rice

By MichelleF

Recipe Tin Eats, modified ~ I didn’t use the green onions. Click on the link for variations on different types of rice.

Ingredients

• 2-3 TB olive oil, divided
• 2 TB butter
• 1 lb. sliced baby bella mushrooms
• 2 garlic cloves, minced
• 1 small onion, chopped
• 1 1/2 cups long grain white rice
• 2 1/4 cups vegetable broth or stock
• 1/2 cup sliced green onions, optional
• More butter to stir through at the end, optional

Preparation

Step 1

Heat 2 TB oil in a 3 qt. pot. Add the mushrooms & cook for 5 minutes until golden. Season with salt & pepper, then remove & set aside. Add another TB oil if needed, as well as the butter. When melted, add onions & garlic. Cook for a minute then add the cooked mushrooms. Add rice & a splash of broth. Stir until the brown bits on the bottom of the pot are mixed through. Add remaining broth. Cover, bring to a boil, then reduce heat to medium-low. Cook for 15 minutes, or until there is no more liquid. Stir in the green onions, cover, & let sit for 10 minutes. Stir before serving. Add more butter before serving, if desired.