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Brown Rice With Mushrooms And Green Onions
serves 2-4
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1/2 pound cremini mushrooms, stemmed and coarsely chopped
6 green onions, thinly sliced (dark green parts separated from white and light green parts)
1 clove garlic, minced
2 cups low-sodium broth (chicken or vegetable)
1 tablespoon unsalted butter
salt and pepper
1 cup brown rice
prep: 25 minutes
total: 1 hour 25 minutes
small saucepan
large sauté pan
1. Prep the mushrooms, green onions and garlic. Bring the broth to a gentle simmer in a small saucepan over medium heat.
2. Heat the butter over medium-high heat in a large sauté pan. When the foam subsides, stir in the mushrooms and the white and light green parts of the green onions. Season with a light sprinkling of salt and pepper. Cook, stirring occasionally, until the mushrooms are tender and re-absorb most of their liquid, 8-10 minutes. Stir in the rice and cook until it's toasted, 3-5 minutes.
3. Pour in the simmering broth. Increase the heat to high and bring the broth to a boil. Reduce the heat to low and cover. Cook until the rice is tender and absorbs all the liquid, 45-60 minutes. Stir in the dark parts of the green onions and serve.
2. Heat the butter over medium-high heat in a large sauté pan. When the foam subsides, stir in the mushrooms and the white and light green parts of the green onions. Season with a light sprinkling of salt and pepper. Cook, stirring occasionally, until the mushrooms are tender and re-absorb most of their liquid, 8-10 minutes. Stir in the rice and cook until it's toasted, 3-5 minutes.
3. Pour in the simmering broth. Increase the heat to high and bring the broth to a boil. Reduce the heat to low and cover. Cook until the rice is tender and absorbs all the liquid, 45-60 minutes. Stir in the dark parts of the green onions and serve.
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