Garlic Mushroom Rice Recipes

Steps:

• Combine the rice and broth in a medium saucepan and bring to a boil. Lower the heat, cover the pan, and simmer for 45 minutes. Turn the heat off and let the rice steam for another 10 minutes. Cool to room temperature.
• While the rice cools, heat the oil in a large skillet over medium-high heat. Once it shimmers, add the onions and garlic. Cook, stirring frequently, until the onion is translucent, 5 to 6 minutes. Add the mushrooms and cook until the mushrooms are browned and soft and the liquid they release has evaporated, 7 to 10 minutes. Season with a pinch of salt.
• Gently mix the mushrooms and chopped rosemary into the cooled rice. Add salt to taste. Just before serving, garnish the rice with a drizzle of good olive oil and a sprig of fresh rosemary.

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:

• Wash and soak the rice for 30 minute.
• Add ghee and salt (works fine even without it), and cook in the microwave for 13 min (time depends on your microwave). Fluff, and set aside to cool.
• In a large pot, heat the 1 tsp each of ghee and oil.
• When the oil is hot, add cumin seeds and powdered spices.
• Stir for a minute then add the onions.
• Saute until onions are transparent, then add the garlic and serrano.
• Continue until onions are starting to brown and garlic is cooked.
• Now add the mushroom and salt, mix well.
• Cook for another 3-4 min, then add the cooked rice.
• Toss well, check and adjust seasoning. Sprinkle dried parsley for color.
• Note 1: The spices are best when powdered freshly in a mortar and pestle. If you don't want to, use a pinch each of already powdered spices.
• Note 2: Adjust quantity of onions if you're not fond of them. Substitute yellow onions if you prefer a milder taste.
• Note 3: Skip the serrano pepper if you don't like the heat. Just add freshly ground pepper instead.

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.