Prep 10 mins
Cook 20 mins
This recipe was tested and developed using converted white rice, I cannot promise the same results using a different rice. This complete recipe may be doubled and for a firmer rice reduce the broth slightly.
- 3 tablespoons butter
- 0.5 (200 g) package fresh mushrooms, sliced
- 1 small onion, finely chopped (about 1/3 cup, or use 1 green onion, chopped)
- 1 tablespoon fresh minced garlic
- 1 pinch cayenne pepper (optional)
- 2 cups low sodium chicken broth (for a firmer rice reduce the broth a few tablespoons)
- 1 cup uncooked converted white rice
- 1⁄4 teaspoon fresh ground black pepper
- salt (optional and to taste)
- In a medium heavy saucepan melt butter over medium-high heat.
- Add in fresh mushrooms and cook for about 5 minutes or until slightly browned.
- Add in onion; cook stirring for about 4 minutes or until softened.
- Add in garlic and cayenne; cook stirring for about 2 minutes.
- Add in chicken broth, rice and black pepper; bring to a boil over medium heat.
- Reduce heat to low, cover and simmer for about 20 minutes or until rice is tender.
Yummy! I made with instant brown rice and it was great. Thanks for the recipe!
I was so happy with the results! Yummy!
DH & I just loved this! I sauteed the mushrooms in olive oil instead of butter, hoping to cut down on the fat. Otherwise I followed the recipe exactly. Delishious & will certainly be making again!