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Mushroom Rice

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Ingredients
  

  • 3 tbsp olive oil separated
  • 2 tbsp butter
  • 1.5 lb mushrooms fresh, sliced
  • 2 cloves garlic minced
  • 1 small onion finely diced
  • 1 1/2 c long grain rice
  • 2 1/4 c chicken stock
  • 1 c green onion sliced
  • butter optional: more to stir in once cooked

Instructions
 

  • Heat 2 tbsp oil in a large pot over high heat. Add half the mushrooms, and cook for 5 minutes until golden. Season with salt and pepper then remove and set aside.
  • If the pot is dry, another 1/2 - 1 tbsp oil, and add butter. When melted, add onions and garlic.
  • Cook for 30 seconds, then add remaining mushrooms. Cook for 5 minutes or until mushrooms are lightly browned.
  • Add rice and a splash of broth. Mix so the brown stuff on the bottom of the pot mixes into the liquid.
  • Once the base of the pot is clean, add remaining liquid. Place lid on, bring to a simmer then turn down to medium low.
  • Cook for 15 minutes or until there is no residual liquid.
  • Remove from stove, remove lid, QUICKLY toss in reserved mushrooms and scallions, put lid back on. Leave for 10 minutes.
  • Fluff rice using a fork or wooden spoon.
  • OPTIONAL: Stir in more butter.

Notes

BROWN RICE: Follow recipe but use 2 1/2 cups liquid for tender, fluffy rice (or 2 3/4 cups for soft rice) and it will take around 45 minutes to cook on the stove (check at 35 minutes, then every 5 minutes until liquid is absorbed).