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!