Wednesday, November 5, 2014

Creamy Mushroom Rice

I am so proud of myself, seriously.  I came up with recipe and it was delicious! Generally I take other recipes from online and tweak them. Not this one! It is a generous amount, we had some left overs.

1 1/2 cups white rice
3 cups chicken broth
1 can cream of mushroom
2 (4oz) cans sliced mushrooms
3 tablespoons chopped onion
2 garlic cloves
1 tablespoon olive oil
1/4 cup shredded parmesan

Mix chicken broth and soup. Heat oil in a medium frying pan that has lid,  saute onion until translucent (3-5 minutes) add garlic and cook another 30 seconds or so til golden brown. Add rice and saute another 3 minutes.  Add mushrooms and broth mixture,  sprinkle with salt and pepper.  Bring to a boil, reduce heat to low, cover and simmer for 25 minutes. When rice is done, mix parm in until melted.

This really is delicious. It would be great to serve for guests with your favorite chicken or pork dish. I served mine with a rotisserie chicken and Lima beans, yum!

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