Okay. You know I am big on cooking with fresh ingredients. HOWEVER, it is perfectly fine to have a few shortcut recipes up your sleeve -- especially during these times when many of us are doing our best to stay on top of our children's distance learning, among everything else, and still managing to get decent meals on the table.
I also have more canned goods than usual. I bought a pack of canned mushrooms a few months ago because it seemed like a good idea at the time. Fresh mushrooms don't keep for very long, and I wasn't sure when I would be able to venture back out to the store (#shelterinplace). So here I am trying to work these guys into some simple recipes.
This mushroom rice comes together quickly, which makes it an easy side dish to round out the rest of your meal. The rest of the ingredients are common items that are easy to keep on hand because they last awhile. Bonus if you have a little herb garden going. I've kept the list short, keeping simplicity in mind; however, feel free to add other seasonings and different herbs if you like! I have a friend who I just know would add a sprinkle of Vegeta to this, which would actually make it even more delicious!
Time: Less than 30 minutes
Serves 4
Ingredients
1 Tbsp butter
1 Tbsp extra virgin olive oil
1/4 cup diced onion
2 garlic cloves, minced
1 (7 oz.) can of sliced mushrooms, drained and roughly chopped
1 1/2 cups water or broth (chicken or vegetable)
1 cup white rice
1/4 tsp salt + more, to taste
1 Tbsp fresh parsley, chopped OR 1 tsp dried parsley flakes
pepper, to taste
Directions
In a medium saucepan with a lid, heat the oil and butter on medium-high heat. When the butter is melted, sauté the onions and garlic about 2 minutes. Add the mushrooms and sauté another 2 to 3 minutes.
Pour in the water/broth, rice, 1/4 tsp salt and dried parsley, if using. If you are going to use fresh parsley, save it for the end of cooking.
Bring to a boil, then cover and reduce heat to simmer. Cook until liquid is absorbed, 14-16 minutes. Remove from heat. Taste, and season with more salt and some pepper, if desired. Add the fresh parsley, if using, and fluff the rice with a fork. Serve.
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