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Mushroom Parmesan Rice

I love mushrooms…I love rice…I love cheese…so stands to reason something called Mushroom Parmesan Rice would be right up my alley.  I found the original recipe HERE but I made a few modifications.

I was excited to try a new kind of rice – Jasmati – and it did not disappoint!



  • 2 tablespoons olive oil
  • 2 tablespoons chopped, green onions
  • 1 cup Rice Select Jasmati rice
  • 2 cups chicken broth
  • 1/3 cup dry white wine
  • 1 cup (or more) sliced, fresh mushrooms
  • 2 tablespoons unsalted butter
  • 1/2 cup grated Parmesan cheese


First, in a medium sauce pan over medium high heat, and then add the olive oil and shallots – cook until soft (about 5 minutes).  Next add rice and “toast,” stirring until the rice just starts to brown (about 3 minutes)


Add the chicken broth, wine and mushrooms


Cover and lower the heat to a simmer.  Cook for approximately 15 minutes or until all of the broth has been absorbed (mine took about 20 minutes and I had to raise the heat a little).

The rice should look like this:


Add the butter and Parmesan, stirring in until the butter is melted.



Serve as a side or eat as the main course – it’s sooooooo good!




One response

  1. Dee Schwinn

    That looks sooo yummy.

    February 5, 2014 at 4:22 pm

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