Easy and delicious mushroom rice, perfect side dish for any entrée!
1 1/2cupslong-grain rice, I used Basmati
2 2/3cupchicken or vegetable broth
2 to 3tbspbutter
6 to 8mushrooms, sliced
1small onion, diced
salt and ground black pepper
ground coriander, optional
Preheat a large frying pan over medium heat. Add the butter and allow it to melt, then add in the sliced mushrooms and diced onion. Saute the mixture for 7 to 8 minutes, until the mushrooms are browned and the onion is translucent. Season the mixture lightly with salt. Transfer this mixture into a medium pot for cooking the rice.
To the pot, add the rice and broth of choice - both chicken and vegetable broth work well for this recipe. Season the rice with salt, black pepper and just a sprinkle of ground coriander and paprika. Feel free to season the rice with any of your favorite herbs and spices at this time. Cover the pot with a tight fitting lid and bring the rice to a simmer, then reduce the heat to low and cook until the liquids are evaporated. Once the rice is cooked, fluff it with a fork and enjoy.
Always cook the rice according to package instructions! Before starting the recipe, check the cooking time required for the specific rice type you are using. Also, double check for the amount of liquids. Some rice types require less or more liquids, or less or more cooking time! Adjust the recipe accordingly.