Mushroom Lover’s Rice
Earthy and satisfying, this recipe can be served as a main course with a salad OR as a small side dish.
- 1 cup long grain brown rice; soaked overnight and drained
- 2 cups filtered water
- 2 tablespoons Original Ghee; divided
- 1/2 tablespoon olive oil
- 8 ounces mushrooms – your choice; sliced
- 2 garlic cloves; minced
- 1 small shallot; diced
- 2 spring onions; sliced for garnish
- 1 teaspoon Porcini mushroom powder
- 1/2 teaspoon Black cardamon powder
- 1+ teaspoon dried parsley; generous amount
- 1/2 teaspoon Redmond's Real Salt
- 1/2 teaspoon freshly cracked pepper
- 2/3 cup chicken or vegetable stock
Making The Rice
- After soaking and rinsing the rice, place in a pan with up to 2 cups of water. Turn the heat up to high and once it begins to boil, reduce the heat to low or simmer and allow the rice to cook till most of the moisture has been cooked out. Placing the lid ajar helps to keep it from cooking over. Remove from heat and set aside.
Preparing The Mushrooms
- Melt 1 tablespoon of ghee and the olive oil over medium heat.
- Add the shallot and saute till slightly browned. Then add the garlic and cook for another minute.
- Add the remaining tablespoon of ghee and half of the mushrooms and continue for a minute. Add the remaining mushrooms and cook till they brown on all sides. Stir frequently.
- Once the moisture begins to release, add the porcini mushroom powder, black cardamon powder, salt and pepper and allow to cook till everything is well incorporated.
- Slowly add the chicken or veggie stock while stirring.
- Check on the rice.
- Mix the mushrooms into the rice. Toss in the chopped spring onions and give a good stir.
- Adjust the seasonings, and serve in bowls garnished with fresh or dried parsley.
This may seem like a lot but it will keep in the fridge for a few days.
Tried this recipe?Let us know how it was!