Prep 10 mins
Cook 30 mins
I usually make this rice for Thanksgiving, especially if I have vegetarians at the meal. It doesn't make much, so double it for company. I usually don't double the onion.
- 1 1⁄2 tablespoons butter
- 1 1⁄2 tablespoons oil
- 1 onion, diced
- 2 cups fresh mushrooms, sliced
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons minced garlic
- 2 tablespoons fresh parsley, minced
- 2⁄3 cup uncooked rice
- 1 1⁄3 cups water
- 1⁄3 cup toasted slivered almonds
- 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!
I love this rice! It is easy to make and tastes awesome! I used green onions instead of the regular onion and also used jasmine rice and portabella mushrooms. This is definitely going into our food rotation! I'm making double next time since I enjoyed the rice as a main meal. What a fancy and quick rice to whip up for company, too!