Prep Time
25 min
Cook Time
30 min
Yields
6 - 8 servings
Three types of mushrooms, garlic and onion are the featured ingredients in this recipe by Ree Drummond.
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ingredients
4
tbsp butter
3
cloves garlic, finely minced
2
onions, chopped
1
lb(s) cremini mushrooms, roughly chopped
1
lb(s) white mushrooms, roughly chopped
8
ounce shiitake mushrooms, stems removed roughly chopped
2
cups long-grain rice
½
cup white wine
3
cups chicken stock
¼
tsp turmeric
Salt and freshly ground black pepper
2
tbsp fresh parsley, chopped
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directions
Step 1
In a medium pan, melt the butter. Add the garlic and onions and cook for 2 minutes. Add the cremini, white mushrooms and shiitakes and cook until most of the liquid has reduced, about 5 minutes. Add the rice and stir to coat. Deglaze with the wine. Add the chicken stock, turmeric and salt and pepper and stir. Bring to a simmer and simmer with the lid on until the liquid is absorbed and the rice is tender, 15 to 20 minutes.
Step 2
When it’s done, sprinkle over some chopped parsley and serve.