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Pat-NoCal

Rec: Mushroom Rice

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Joined: Dec 9, 2005

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Posted to Thread #12646 at 2:05 am on Nov 16, 2008

Mushroom Rice

1/2 cup long-grain rice
1 cup water
1/2 teaspoon salt
1/2 lb. mushrooms
2 scallions
1 tablespoon unsalted butter
1/4 cup dry white wine

In a 1 1/2-quart heavy saucepan bring rice and water with salt to a boil. Stir rice once and cook, covered, over moderately low heat 15 minutes. Remove pan from heat and let rice stand, covered, 5 minutes.

While rice is cooking, cut mushrooms into 1/4-inch-thick slices and chop scallions. In a skillet heat butter over moderately high heat until foam subsides and sauté mushrooms with salt to taste until golden and any liquid mushrooms give off is evaporated. Add wine and simmer, stirring occasionally, until wine is evaporated.

Fluff rice with a fork and stir in mushrooms and scallions.

Serves 2.

Source: 12/97 Gourmet http://www.epicurious.com/recipes/recipe_views/views/14584

Pat’s notes: Great rice. Used jasmine rice and a mixture of shiitake, oyster and cremini mushrooms. Some reviewers loved it with basmati rice. Was nice served with Garlicky Baked Chicken (with optional olive medley) and steamed artichokes.


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