Search form

Donate Today

Recipes

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!

SUPPORTED BY

There are 0 comments

Read Comments Hide Comments

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <xmp><em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd></xmp>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
As a public media organization, KCTS 9 is committed to presenting a diversity of voices and perspectives through the stories we produce. We invite our readers to participate in an active and respectful discourse through our comments feature. All comments are moderated before posting to our website; if we deem a comment to be inappropriate and/or threatening, it will not be published.
To prevent automated spam submissions leave this field empty.