Here is a flavorful and easy Mushroom Rice recipe! This recipe can be altered to use either regular white long grain rice or a blend of wild rice and white rice mix. Just note that when using wild rice, it takes a lot longer to cook, so keep that in mind if you are looking for a quick meal.
I created this dish some years ago when I had a few mushrooms leftover from another meal and decided to use it in my rice dish to add variety. At the time, I used regular white long grain rice and the mushrooms added a lot of flavor.
1) With a damp cloth, wipe off any dirt (if any) off of the mushrooms, then thinly slice. To skip this step, you can purchase pre-packaged sliced mushrooms. For this recipe, I used white button mushrooms, but you can use whatever kind you like. Cremini mushrooms would taste particularly good with the wild rice mix. It has a richer flavor than the common button mushrooms, so you probably would only want to use 1/2 of package, unless you want the mushrooms to be of main focus in the dish.
2) Melt butter in a saucepan over medium heat. Stir the butter until melted. Just make sure to monitor it so the butter does not accidentally burn.
2) Once the butter is melted, add the sliced mushrooms and cook until soft. This should take about 5-8 minutes, depending on how thick or thin the mushrooms are sliced. Then, add the rice and water. Add salt. Bring to a boil.
3) Let it boil for about a minute, then lower to heat to low and cover with a lid. Allow to cook for about 40 minutes or until done. If you are a beginner cook, make sure to not keep lifting up the lid to check the done-ness of the rice as the steam will escape and may impact the rice from cooking evenly. You can check on the done-ness by estimating how long it has cooked. If you give the wild rice mix about 40 minutes or so, this should be enough time. Again, if you are cooking regular white long grain rice, 20 minutes is all it takes.
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