My mother used to make a variation of this great rice dish every holiday dinner that she hosted. Everyone loved it–especially the mushroom lovers.
The side dish, called Fancy Pants Mushroom Rice because it’s ooh-and-ahh-worthy even though it’s easy to make, is a variation of the one my mom used to make.
It’s a little bit healthier than hers. I cut down on the butter, and I used low sodium chicken broth and brown rice instead of white.
And if there is any leftover, you can use it in the Sugar Buzz Chicago recipe for Quickie Veggie Burgers in place of the quinoa. It’ll add a nice flavor!
Fancy Pants Mushroom Rice
2 tablespoons butter, melted
1 cup brown rice
2 cups low sodium chicken broth
1 packet onion soup mix from two packets box of Lipton Onion Soup
1 pound fresh mushrooms, cleaned and sliced
Melt butter in saucepan. Toast rice in melted butter for 1-2 minutes, swirling it around with a wooden spoon until the rice is coated. Add broth and bring to a rolling boil. Turn stove down until mixture simmers; add mushrooms and cover. Cook on stovetop, stirring with wooden spoon occasionally, for 40-45 minutes or until rice is tender. Serve immediately.
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