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HEALTHY MUSHROOM RICE RECIPE

One for mushroom lovers! Brown the mushrooms well so the base of the pot turns brown, then deglaze it with broth so all that flavour ends up in the rice as well as staining it a lovely earthy brown colour. Also see Baked Mushroom Rice!


There are a couple of things I think I do differently to most Mushroom Rice recipes. Nothing schmancy, this is just the way I do it:
  1. Stir through some browned mushrooms at the end – So brown them, then remove them, and add some of them back in at the end. This is because the mushrooms that are cooked with the rice lose their caramelisation and we all know what a fan I am of the golden bits. Always the best flavour!
  2. Rice is stained brown from the mushrooms – If you cook the mushrooms on high heat and brown them nicely, the base of the pot will basically be entirely brown. And when the broth is added, it deglazes the pot so all that brown stuff* mixes into the broth and all that flavour ends up in the rice. You’ll see it in the video (below the recipe, where it always is!) 
Healthy Mushroom Rice Recipe
One for mushroom lovers! Brown the mushrooms well so the base of the pot turns brown, then deglaze it with broth so all that flavour ends up in the rice as well as staining it a lovely earthy brown colour. Also see Baked Mushroom Rice!


Ingredients
  • 2 - 3 tbsp olive oil , separated
  • 30 g / 2 tbsp butter
  • 750 g / 1.5 lb mushrooms , sliced 3 - 5 mm / 1/8 - 1/5" thick (Note 1)
  • 2 garlic cloves , minced
  • 1 small onion , finely diced
  • 1 1/2 cups long grain rice, uncooked (Note 2)
  • 2 1/4 cups / 565 ml vegetable stock / broth (or chicken) (Note 3)
  • 1 1/2 - 2 cups sliced green onion / scallions
  • Optional: More butter to stir through
Instructions
  1. Heat 2 tbsp 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 (we put these in at the end, mushrooms cooked in rice don't stay as golden).
  2. If the pot is dry, another 1/2 - 1 tbsp oil, and add butter. When melted, add onions and garlic.
  3. Cook for 30 seconds, then add remaining mushrooms. Cook for 5 minutes or until mushrooms are lightly browned (they won't caramelise as well as the first batch) and the base of the pot is brown.
  4. Add rice and a splash of broth. Mix so the brown stuff on the bottom of the pot mixes into the liquid. (Video below helpful here)
  5. Once the base of the pot is clean, add remaining liquid. Place lid on, bring to a simmer then turn down to medium low.
  6. Cook for 15 minutes or until there is no residual liquid (tilt pot to check).
  7. Remove from stove, remove lid, QUICKLY toss in reserved mushrooms and scallions, put lid back on. Leave for 10 minutes (do not skip this step!).
  8. Fluff rice using a fork or wooden spoon. OPTIONAL: Stir through more butter and Serve warm!

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