Sunday, October 28, 2018

Mushrooms and Rice!

This is an amazing side dish!!!  I saw it on facebook and had to give it a try... Amazing!!! I served with grilled steak and steamed green beans. This recipe makes a LOT so with the leftovers... I made cream of mushroom soup! My hubby's favorite... I'll post that recipe after this one.
Enjoy!

Mushrooms and Rice

Ingredients:
2 - 3 tbsp olive oil , separated
2 Tablespoons Butter
1.5 lb mushrooms , sliced (I used two big containers of the pre-sliced baby bellas)
2  Garlic cloves, minced
1 small onion , finely diced
1 1/2 cups long grain rice, uncooked (I used Basmati Rice)
2 1/4 cups vegetable stock / broth (or chicken)
1 1/2 - 2 cups sliced green onion / scallions
Optional: More butter to stir through


Instructions: 
Heat 2 tbsp oil in a large pot over high heat. Add half the mushrooms, and cook for 5 minutes until golden. Season with salt and pepper then remove and set aside (we put these in at the end, mushrooms cooked in rice don't stay as golden).
If the pot is dry, another 1/2 - 1 tbsp oil, and add butter. When melted, add onions and garlic.
Cook for 30 seconds, then add remaining mushrooms. Cook for 5 minutes or until mushrooms are lightly browned (they won't caramelize as well as the first batch) and the base of the pot is brown.
Add rice and a splash of broth. Mix so the brown stuff on the bottom of the pot mixes into the liquid. 
Once the base of the pot is clean, add remaining liquid. Place lid on, bring to a simmer then turn down to medium low.
Cook for 15 minutes or until there is no residual liquid (tilt pot to check).
Remove from stove, remove lid, QUICKLY toss in reserved mushrooms and scallions, put lid back on. Leave for 10 minutes (do not skip this step!).
Fluff rice using a fork or wooden spoon. 

OPTIONAL: Stir through more butter.  Serve!

New and Improved Chicken Enchilada Soup

I have a few different Chicken enchilada / chicken tortilla, and different chicken soups on here, but I did a few things different yesterday...