Easy Mushroom Rice Recipes

Steps:

• Melt butter in a saucepan over medium heat; cook and stir mushrooms, bell pepper, and onion until tender, about 5 minutes. Stir in water, rice, bouillon granules, salt, garlic powder, and black pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until liquid is absorbed and rice is tender, 14 to 16 minutes.

Steps:

• Heat olive oil and butter in 8" skillet over medium-high heat.
• Add shallots, sauteing for 1 minute.
• Add mushrooms, sauteing for about 2 minutes.
• Add salt, pepper and rice, stirring to coat rice, 2 minutes.
• Add wine and bring to a boil, stirring occasionally until wine is almost gone.
• Add chicken broth and stir well.
• Bring to a boil, cover and reduce heat to simmer.
• Keep covered for 20 minutes, without lifting the lid.
• Remove from heat and fluff with fork.
• Add more salt or pepper to taste if needed and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine rice, onion soup, beef broth, mushrooms and butter in an 8x8 inch casserole dish.
• Cover, and bake in the preheated oven for 60 minutes.

Steps:

• Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and green onion until mushrooms are cooked and liquid has evaporated. Stir in chicken broth and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 20 minutes.

Steps:

• In a large nonstick frying pan put the butter, oil, onion and mushrooms and stir-fry over medium heat until the onion is 3/4 cooked. Add the basil, salt, black pepper, garlic and parsley. Mix well and cook for another 2 minutes.
• Add the rice and stir until all of the rice grains are covered with the oil/butter mixture. This will help keep the rice grains separate. Add the water and stir again. Increase heat to high and bring mixture to a good boil. Cover, reduce heat to low and cook for 20 minutes. After 20 minutes, the rice should be tender and the water should have been absorbed. Remove from heat. Stir in the almonds. Serve hot.
• I can't remember where I got this recipe, but it is a good one!