Buttered Mushroom Rice

Rice, mushrooms and butter … three simple and noble foods that combine to make an extraordinarily easy and elegant side for almost any kind of meal. Remove the stems from the dried mushrooms and chop if necessary.

Buttered Mushroom Rice

Recipe by Lisa Turner Published on December 14, 2009 Simple and elegant side dish of white aromatic basmati rice cooked with mushrooms and seasoned with butter, salt and pepper Preparation: 10 minutes Cooking time: 15 minutes Print this recipe Ingredients: 1 1/2 cups white basmati rice 1/2 oz (14 g) dried mushrooms 1 clove garlic, peeled and halved 1 1/2 tablespoons unsalted butter handful of fresh parsley, trimmed 1/4 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Rinse the rice thoroughly under cold running water and let stand in a fine-meshed strainer for an hour or longer air dry, tossing now and then to bring the moist grains to the surface. Add the rice, mushrooms and garlic to 2 1/2 cups of water or vegetable stock in a medium saucepan with a tight-fitting lid. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes without disturbing. Remove from heat and discard the garlic. Stir in the butter, parsley, and salt and pepper to taste. Makes 4 to 6 side servings

Other rice dishes you might enjoy from Lisa's Kitchen:
Indian Lemon Yellow Rice
Coconut Rice
Rice Pongal

On the top of the reading stack:
Vegetarian Cookbook: For Cheese Lovers by Tonya Buell

Audio Accompaniment:
Kosmischer Pitch by Jan Jelinek