Savory Rice and Mushrooms

Introduction

One of my favorite meals is Roasted Chicken, rice and mushrooms, and green peas. They taste so good together! This recipe combines Sautéed Mushrooms with buttery white rice cooked in chicken broth. It is also great with Pan Fried Pork Chops, Roasted Pork Chops, or Prime Rib. I think you will love it.

Savory Rice and Mushrooms Recipe

Savory Rice & Mushrooms

Scott James Gaspard

White rice cooked in chicken stock with onions and sautéed mushrooms.

5 from 1 vote

Print Recipe

Prep Time 6 minutes mins

Cook Time 14 minutes mins

Total Time 20 minutes mins

Course Side Dish

Cuisine American

Servings 4 people

Calories 261 kcal

Equipment

• medium skillet – for the sautéed mushrooms.
• medium sauce pan with lid – for the rice
• fork – for fluffing the rice.

Ingredients

  

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• ½ cup yellow onion – finely diced
• ½ cup green onions – chopped
• 1 tbsp butter
• 1 cup white rice
• 2 cups chicken stock
• 8 ounce Sautéed Mushrooms
• 1 tsp kosher salt – more to taste
• ½ tsp black pepper – more to taste

Instructions

 

• Prepare the sautéed mushrooms in a medium skillet.
  
• In a medium sauce pan, melt the butter over medium heat.
  
• Add the chopped onions, and cook until translucent.
  
• Add the uncooked rice, and stir until well coated.
  
• Add the chicken stock, and bring to a boil. Cover and simmer for exactly 14 minutes. Don't peak!
  
• Remove from the heat, remove the lid, and fluff with a fork.
  
• Toss in the salt, pepper, green onions and the sautéed mushrooms.
  
• Adjust seasonings to your liking.
  

Notes

Pairs excellently with Roasted Chicken and green peas.

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Nutrition

Calories: 261kcal | Carbohydrates: 45g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 784mg | Potassium: 294mg | Fiber: 2g | Sugar: 3g | Vitamin A: 238IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 1mg

More Information

Savory Rice and Mushrooms Requires Butter

Use butter, not oil when making the rice. It will make a big difference in the flavor and creaminess of the dish. It is also flavor-compatible with the Sautéed Mushrooms. Sauté the onions in the butter until they are soft. Then, add the uncooked long-grain white rice. Briefly sauté it, coating it with the hot butter before you add the chicken stock.

Pre-heat the stock

Pre-heating the chicken stock in the microwave will help save time. The stock should be at least room temperature, or you will lose all of the heat in the pan.

Wait to toss in the mushrooms

Toss in the sautéed mushrooms after the rice has cooked. This will keep the flavors in the sautéed mushrooms from being diluted into the rice. It will also keep the mushroom texture intact. Properly sautéed mushrooms are slightly browned, crispy, and delicious on their own. Adding them to boiling chicken stock before the rice is cooked would ruin this flavor dimension.

Green Onions

Chopped green onions give savory rice and mushrooms a bright pop of color and added flavor. Toss some in when you add the mushrooms so they don’t lose their color and texture.

Pairings

The color, flavor, and texture of green peas is a perfect match for savory rice and mushrooms. I almost always serve them together. A forkful of rice, mushrooms, and green peas definitely qualifies as a perfect bite.

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