Garlic Mushroom Rice Recipes

GARLIC MUSHROOM RICE

Steps:

• Wash and soak the rice for 30 minute.
• Add ghee and salt (works fine even without it), and cook in the microwave for 13 min (time depends on your microwave). Fluff, and set aside to cool.
• In a large pot, heat the 1 tsp each of ghee and oil.
• When the oil is hot, add cumin seeds and powdered spices.
• Stir for a minute then add the onions.
• Saute until onions are transparent, then add the garlic and serrano.
• Continue until onions are starting to brown and garlic is cooked.
• Now add the mushroom and salt, mix well.
• Cook for another 3-4 min, then add the cooked rice.
• Toss well, check and adjust seasoning. Sprinkle dried parsley for color.
• Note 1: The spices are best when powdered freshly in a mortar and pestle. If you don't want to, use a pinch each of already powdered spices.
• Note 2: Adjust quantity of onions if you're not fond of them. Substitute yellow onions if you prefer a milder taste.
• Note 3: Skip the serrano pepper if you don't like the heat. Just add freshly ground pepper instead.

MUSHROOM RICE

Steps:

• Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and green onion until mushrooms are cooked and liquid has evaporated. Stir in chicken broth and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 20 minutes.

GARLIC MUSHROOM RISOTTO

Steps:

• Saute mushrooms in butter. Season with salt and pepper to taste.
• Set aside.
• Meanwhile, in a deep skillet, saute the onion and garlic in oil over medium heat until soft.
• Stir in the rice and cook 1 minute, coating rice with the oil.
• Stir in 1 cup of the hot broth and let simmer until the liquid is mostly absorbed, stirring frequently.
• Repeat with the remaining broth and hot water.
• Taste for doneness: the rice should be creamy and slightly chewy in the center, not dry.
• Add more hot liquid if necessary to cook longer.
• Total cooking time should be 20-25 minutes.
• Stir in the mushrooms, cheese and parsley and season to taste.
• Cook till warmed through.

EASY MUSHROOM RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine rice, onion soup, beef broth, mushrooms and butter in an 8x8 inch casserole dish.
• Cover, and bake in the preheated oven for 60 minutes.

LEMONY MUSHROOM & HERB RICE

Steps:

• Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously.
• Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite. Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water.
• Meanwhile, chop the chestnut mushrooms into smallish chunks and fry in olive oil in a large frying pan over a high heat for 4 minutes until golden. Stir in garlic and fry for 1 minute.
• Drain and rinse the rice and toss it into the mushrooms with the parsley, chives and lemon zest. Try a little and add salt if necessary. The zingy, fresh flavours go really well with grilled fish.