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Ingredients
2 tablespoons butter
¼ cup finely chopped onion
¼ pound fresh mushrooms, cut into small pieces, about 1 ½ cups
Salt to taste if desired
Freshly ground pepper to taste
1 cup raw rice
1 ⅓ cups fresh or canned chicken broth
Nutritional analysis per serving (4 servings)
41 grams carbs; 17 milligrams cholesterol; 243 calories; 2 grams monosaturated fat; 4 grams saturated fat; 6 grams fat; 1 gram fiber; 413 milligrams sodium; 5 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat half of the butter in a saucepan and add the onion. Cook, stirring occasionally, until wilted. Add the mushrooms and cook, stirring, about three minutes. Add salt and pepper. Add the rice and stir.
- Step 2
Add the broth and bring to a boil. Cover closely and let simmer for 17 minutes.
- Step 3
Remove from the heat and fluff the rice and mushrooms. Stir in the remaining one tablespoon butter.
Private Notes
Comments
This was really simple and tasty. I used to mixture of red, brown, and black rice, So it took more in the range of 45 minutes but I was expecting that. And I added some tarragon with the butter at the end which added a nice flavor. I served it with a grilled pork tenderloin but it would be a wonderful side dish for almost any meat.
Great with fresh mushrooms, shiitake, oyster. Also stir fried some green peppers with the mushrooms.