Mushroom Basmati Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tbsp Canola Oil 1/2-1 Tb butter, opt (not calculated)1 Lb Mushrooms, sliced (not too thin)1 medium Onion, diced3 green onions, sliced1 cup Basmati white rice1 serving Mushroom Bouillon Cube (Aurora brand), mixed with 1 and 1/2 c hot water, cooled OR 1 and 1/2 c low salt veggie broth
Heat pot (or IP on saute). Melt 1/2 Tb butter if using or add HALF of the oil. Add mushrooms and cook till very nicely browned. Don't turn too much at the beginning. Remove from pot.
Add remaining oil and onion and saute till light golden.
Add rice and 1/4 c broth. Quickly stir to mix flavours and deglaze the pot. Once that liquid is cooked off, stir in the remaining broth, cover and cook as directed.
Stove-top; low 25 minutes, add mushrooms back with green onions, fluff and let stand up to 5 minutes off the heat.
Instant pot; pressure cook for 3 minutes and let pressure release naturally, or minimum 10 minutes, then add mushrooms back with green onions and fluff.
Serving Size: Makes 6, 1/3 c servings
Add remaining oil and onion and saute till light golden.
Add rice and 1/4 c broth. Quickly stir to mix flavours and deglaze the pot. Once that liquid is cooked off, stir in the remaining broth, cover and cook as directed.
Stove-top; low 25 minutes, add mushrooms back with green onions, fluff and let stand up to 5 minutes off the heat.
Instant pot; pressure cook for 3 minutes and let pressure release naturally, or minimum 10 minutes, then add mushrooms back with green onions and fluff.
Serving Size: Makes 6, 1/3 c servings
Nutritional Info Amount Per Serving
- Calories: 158.6
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 268.7 mg
- Total Carbs: 30.8 g
- Dietary Fiber: 2.2 g
- Protein: 4.6 g
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