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Rice & Mushrooms

This side dish has a rich creamy taste that makes it a perfect accompaniment to grilled meats.
serves 4
2 tablespoons butter
8 medium crimini mushrooms, quartered
2 cloves garlic, minced
1/4 cup red onion, chopped
1 green onion sliced, divided
2 cups low-sodium chicken broth
1 cup uncooked long grain white rice
2 teaspoons chopped fresh Italian parsley, divided
salt and pepper to taste
In a saucepan, melt butter over medium heat. Cook mushrooms, garlic red onion, and white part of green onion until mushrooms are cooked and their liquid has evaporated. Stir in chicken broth and add rice. Season with salt and pepper and add half the parsley. Reduce heat, cover and simmer for 20 minutes. Top with remaining parsley and green onion tops and serve.
Note: Add seasonings and veggies of your choice to this rice. Try it with beef broth instead of chicken. Make it a complete meal by adding shredded, cooked chicken. It's versatile!