Mushroom Herb Rice is a simple yet delicious way to change up your rice game. Only a few fresh ingredients and 45 minutes stand between you and a better dinner. What I love about this rice is the fact that it’s not over complicated or overwhelming in flavours. This also means it goes with most everything. Change up the herbs if you like or use chicken broth instead of vegetable, it really doesn’t matter, it will still be fantastic. This recipe yields 4 cups of cooked rice, but don’t fret, it freezes and reheats very well in the microwave. So you may conveniently get two meals out of one. Win win!!
We, as in my husband and I are definitely a rice lovely family. We probably eat some form of it 3-4 days a week. So I’ve learned to change it up now and again, because eating plain rice all the time is, well, very boring, especially to a food blogger. My husband may be fine with eating plain white rice (I’m pretty sure he is) but there’s so much more that can and WILL be done. This simple recipe is just one of many ways to perk up your rice, and I hope to share more ideas as time permits, so don’t forget to check back regularly.
Recipe source for Mushroom Herb Rice: Â Compelled To Cook
In a medium pot heat 2 tbsp of butter over medium high heat until starting to foam. Add mushrooms and stir to coat in butter. Cook until mushrooms are browned and liquid has cooked out, stirring only once or twice, about 5-7 minutes.
Add vegetable broth and bring to a simmer. Stir in rice, herbs, salt and pepper and allow to return to a simmer. Cover and reduce heat to low and cook for 23-25 minutes until rice is tender. Remove from heat and allow to rest for 5 minutes. Add remaining 2 tbsp of butter and fluff with a fork. Garnish with additional chopped parsley if desired and serve immediately.
Recipe Notes
Yields 4 cups of cooked rice. Use margarine or olive oil for vegetarian and vegan options.
Truthfully, I don’t make a lot of risotto, so when a friend recently made me a delicious bacon risotto, I remembered what all the fuss is about. Mushroom Bacon Risotto is a splendid variation, loaded with flavour, creamy and luscious.
With Valentine’s Day just around the corner, Mushroom Bacon Risotto is a lovely dish to share with your sweetheart. Indulgent with bacon and cheese, bright with a splash of wine and earthy with garlic and mushrooms. Tastes wickedly good without being too heavy and perfect with steamed asparagus and a glass of wine. Simple and elegant!
In a large skillet fry bacon over medium heat until crisp tender and most of the fat has rendered. Remove to a paper towel lined plate and reserve fat. Once bacon has cooled enough to handle, coarsely chop.
Using same skillet, increase heat to medium high and add 1 tbsp of bacon fat. Add sliced mushrooms and cook until starting to brown and moisture has evaporated, about 8 minutes. Remove from pan and set aside.
Adjust temperature to medium and add 1/2 cup of broth, stirring to combine and allowing broth to absorb. Continue adding broth by the 1/2 cup, allowing each portion to be mostly absorbed before adding more, stirring often.
When down to the last cup of broth, test for texture and add more broth if desired, saving 1/4 cup for finishing. When the rice is al dente and the last addition of broth has been absorbed, stir in mushrooms and bacon. Add remaining 1/4 cup of broth, parmesan cheese, butter and parsley. Season with salt and freshly ground pepper. Serve immediately.
Recipe Notes
Makes approximately 4 1/2 cups of risotto, enough for 3 main dish servings or 6 side dish servings.
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