Mushroom Rice
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 yellow onion (diced (about 1ΒΌ cups))
- 3 cloves garlic (crushed or minced)
- 7 cups mushrooms (sliced into 1/5" inch slices - crimini or button mushrooms)
- 1 teaspoon salt
- ΒΌ teaspoon ground black pepper
- Β½ teaspoon Italian seasoning
- 1 cup basmati rice
- 1Β½ cups vegetable stock
- Β½ cup green onion (sliced)
Method
- On medium heat, to a pot, add the oil and the butter. When the butter is melted, add the diced onion and cook until it's translucent. Add the garlic, and cook for a minute or until it's fragrant.
- Add the sliced mushroom, and season with salt. Cook until the mushrooms are soft (about 3 minutes). Season with black pepper, and Italian seasoning.
- Add in the rinsed rice, and the stock and give it a stir.
- Cover with the lid, bring to a boil and simmer on the lowest heat possible for 10-12 minutes.
- Carefully remove the lid, fluff with a fork, and mix in sliced green onions.