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Ingredients
| chicken broth: 1 cup |
| olive oil: 3 Tbl (divided) |
| portabella mushrooms: 1 lb (thinly sliced) |
| white mushrooms: 1 lb (thinly sliced) |
| shallot onions: 2 (diced) |
| white rice: 1 1/2 cups |
| white wine: 1/2 cup |
| sea salt |
| black pepper (fresh ground) |
| chives (chopped): 3 Tbl (finely chopped) |
| salted butter: 4 Tbl |
| parmesan cheese (grated): 1/3 cup (freshly grated) |
Mushroom Rice
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
2 serving(s)
Tags
- Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
- Add 1 tablespoon olive oil to skillet, and stir in the shallots.
- Cook rice with wine in a rice cooker.
- Once it starts boiling, add broth.
- Let the rice steam for 10 mins after it pops.
- Stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.