Wednesday, September 7, 2011

Shiitake Mushroom Rice

My whole family loves mushrooms! They add such great depth of flavor to any dish. Shiitakes are a favorite around here. I used a combination of Shiitake and baby bella (small portabello) mushrooms for this dish, white button mushrooms would work too although they have a less intense flavor. This made a great side dish for our turkey and spinach with white beans entree. This is a fun way to jazz up your rice, Enjoy!

Recipe: (serves 4)
1 tablespoon butter
8 ounces shiitake mushrooms, wiped clean with a damp paper towel, sliced
1/2 cup baby bella mushrooms, wiped clean with a damp paper towel, sliced
1 clove garlic, finely minced
1 1/2 cups white rice (I used jasmine) *You can also use brown rice for added fiber, just lengthen the cooking time to 30-35 minutes and add another 1/2 cup of broth
3 cups low-sodium chicken broth
salt & pepper

1. Over medium high heat melt the butter in a medium saucepan that has a tight fitting lid. Add the mushrooms to the melted butter and saute until wilted and tender, about 5 minutes.
2. Add the garlic and saute about 1 minute. Add the rice and stir frequently until it's slightly toasted, 3-5 minutes.
3. Add the chicken broth and bring to a gentle boil. Reduce heat to low and cover for 15-20 minutes until liquid is absorbed. Check it for doneness at 15 minutes to avoid burning. Remove from heat and serve hot.

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