Prep 15 mins
Cook 30 mins
A nice way to make flavorful, vegetarian, Mexican style rice. Very good with Rajas a la Crema.
- 2 tablespoons olive oil
- 2 garlic cloves, diced
- 4 mushrooms, diced
- 2 cups morelos rice (a type of Mexican, short grain rice perfect for broth based rice dishes)
- 4 cups mushroom broth (comes in a tetra pack, not in a can, as far as I've seen)
- 3 tablespoons chopped Italian parsley
- Soak rice in very hot water for 10 minutes, then drain in a mesh colander. Tap colander and let drain well.
- In a skillet with a cover, sautee garlic and mushrooms for a couple of minutes, then add rice, stirring to distribute oil.
- Fry rice in oil for 5 - 10 minutes, until starts to get a little translucent.
- Add broth - you can use a combination of broth and water or wine if you don't have quite enough broth on hand or to taste.
- Taste broth and add salt if necessary to make broth taste good.
- Stir well and cover.
- Turn heat to high and bring to a boil.
- Turn heat to low - just a slow simmer - and cook, covered, for 30 minutes.
- After 30 minutes, turn off heat and remove from burner.
- The rice can be made ahead up to an hour and a half and still will be warm enough to taste good if the cover is left on.
- Serve topped with chopped Italian parsley.