Quick Brown Rice with Onions and Mushrooms
"Instant or Minute Brown Rice is required if you want to make this dish for two as a quick lunch side dish. Cooked meat or tiny shrimp could also be added to make this a complete one dish meal. Cooking is a Creative Sport."
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 1 cup instant brown rice
- 1⁄3 cup onion (Diced)
- 1 (4 ounce) can mushrooms, and the liquid
- water
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon black pepper
- 1⁄4 teaspoon salt
directions
- Drain the liquid from the can of mushrooms into a measuring cup and add enough additional water to make one cup.
- Bring the liquid to a boil in a covered sauce pan, add the instant brown rice, cover, reduce the heat and simmer for 5 minutes.
- At the end of the 5 minute cooking period, remove from the heat, but DO NOT PEEK.
- Set aside for at least 5 more minutes to rest.
- While the rice is resting, saute the onions and mushrooms in the olive oil and butter.
- When the onions are transparent, remove from the heat, add the finished rice to the saute pan, add salt and pepper and stir.
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Reviews
-
This is a great dish to go with fish and it is very easy and quick to make. -
This is just wonderful! It adds so much flavor to regular old brown rice, and it's so easy to prepare. I followed the recipe exactly, and I wouldn't change a thing. It's perfect as it is. This would serve two easily...but I must admit that it's so good that I could eat the whole thing by myself. Thanks Brother William!
RECIPE SUBMITTED BY
Bill Hilbrich
Saint Cloud, Minnesota
Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality.
I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport.
I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975.
After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus.
I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.
