Ingredients
- 2-3 2-3 2-3 tablespoons olive oil
- 3 3 3 tablespoons butter
- 1 1/2 1 1/2 1/8 to 1/5 mushrooms (sliced 1/8 to 1/5 thick
- 2 2 2 garlic cloves, minced
- 1 1 1 small finely diced onion
- 1 1/2 1 1/2 1/2 cup long grain rice
- 2 1/4 2 1/4 1/4 cupvegetable stock
- 1 1/2 1 1/2 1/2 cup sliced green onion
Preparation
Step 1
Heat 2 tablespoons 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. These will be added back in later.
If the pot is dry add another 1/2 to 1 tablespoon oil. 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 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.
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.
Remove from stove and quickly add reserved mushrooms and scallions. Put lid back on for 10 minutes
Fluff rice with fork or wooden spoon.