Ingredients
- 1/2 cup short grain brown rice
- 1 1/4 cups chicken or vegetable stock
- 1/2 tablespoon olive oil
- 1/2 tablespoon butter
- 1/2 cup sliced cremini mushrooms
- 1/4 cup finely diced onion
- 1 clove garlic, minced
- 2 tablespoons grated parmesan cheese
- 2 teaspoons minced parsley
- Pinch Salt
- Pinch black pepper
Make it step by step
- Heat oil and butter in a saucepan over medium heat. Add onion and sauté until translucent.
- Add mushrooms and stir for about 2 minutes. Add garlic and sauté, stirring constantly, until fragrant.
- Add rice and stir for 1-2 minutes.
- Pour in chicken stock and bring to a boil.
- Reduce heat to low and cover. Allow rice to cook for 35-40 minutes, or until all of the liquid is absorbed. Stir in the parmesan cheese and parsley.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Andie Mitchell, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.