Rice With Mushrooms
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons butter
- ¼cup finely chopped onion
- ¼pound fresh mushrooms, cut into small pieces, about 1½ cups
- Salt to taste if desired
- Freshly ground pepper to taste
- 1cup raw rice
- 1⅓cups fresh or canned chicken broth
Nutritional analysis per serving (4 servings)
243 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 41 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 5 grams protein; 413 milligrams sodium
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.
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