mushroom rice
Sauteed mushrooms are combined with rice, butter and onion soup for a simple side dish that you won’t be able to stop eating!
Servings: 4
Calories: 435kcal
Ingredients
- 2 - 3 tbsp olive oil separated
- 2 tbsp butter
- 1.5 lb mushrooms sliced
- 2 garlic cloves minced
- 1 small onion finely diced
- 1 cups long grain rice uncooked
- 3 cups vegetable stock / broth
- 2 tablespoons chopped parsley
- Salt and pepper
- 1/2 tablespoon soy sauce
Instructions
- Heat 2 tbsp oil in a large pot over high heat. Add the mushrooms, and cook for 5 minutes until golden. Season with salt and pepper then remove and set aside .
- another 1/2 - 1 tbsp oil, and add butter. When melted, add onions and garlic.
- Add rice and a splash of broth. add the soy sauce, Mix so the brown stuff on the bottom of the pot mixes into the liquid.
- Stir together and then season with more salt and pepper to taste if needed.
- Reduce heat to medium. Cook for 20 minutes or until there is no residual liquid .
- Remove from stove, remove lid, QUICKLY toss in parsley, put lid back on. Leave covered for an additional 10 minutes before serving.
Nutrition
Calories: 435kcal | Carbohydrates: 48g | Protein: 9g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 15mg | Sodium: 894mg | Potassium: 645mg | Fiber: 3g | Sugar: 6g | Vitamin A: 719IU | Vitamin C: 9mg | Calcium: 30mg | Iron: 2mg