Recipe: Brown Rice with Mushrooms Garlic and Onions

This Brown Rice Recipe came about when I was experimenting with instant Brown Rice. I have a lot of Brown Rice here at the house and need to use it… so what better way than to make recipes.

I decided to try sautéed garlic and onions with chopped mushrooms… peas were added to add color and a little more flavor.

This is quick and easy… I used instant Brown Rice but you can also use long grain, simply replace the water in the cooking instructions for the rice with chicken or beef broth… I use either depending on what I’m serving it with…

TIPS

As I mentioned, you can use either chicken or beef broth.. just be aware… beef broth is heartier and more flavorful… omit the thyme in the recipe since thyme really goes best with chicken. You can add 1 tablespoon Worcestershire sauce to the beef broth version for a different flavor.. it will go very well with steak.

I used my mini chopper to chop the onions and garlic… throw them in together and they will be mixed perfectly.

I used butter… you can use margarine or olive oil… the only reason I used butter is for added butter flavor.

You can omit the peas if you prefer… chopped fresh tomatoes can be added instead… just add them just before serving… no need to cook them. Plum or Roma tomatoes work best.

This will make 6 servings.

This is a great little side dish… I hope you try it.






Recipe: Brown Rice with Mushrooms Garlic and Onions

All you need:

To cook the rice:

2 cups uncooked brown rice
Chicken or beef broth (use quantity in rice directions on box instead of water)

Remaining ingredients:

About 4 oz. fresh mushrooms, caps and stems, chopped
½ medium onion, chopped
2 large garlic cloves, finely chopped
3 tablespoons butter
½ teaspoon dried thyme
1 cup chicken or beef broth
1 cup frozen peas
Salt and pepper to taste

All you need to do:

Cook brown rice according to package instructions replacing the water with chicken or beef broth. *Cook until still a little chewy… if using instant brown rice … cook about 1-2 minutes less than the directions. I prefer to cook it in the microwave while I’m sautéing the onions, garlic and mushrooms.

In a large skillet, melt the butter over medium high heat. Add the onions and garlic, stirring well. Cook until the onions have started to soften.

Add the chopped mushrooms. Cook for about 5-7 minutes, stirring frequently.

Add the cooked rice and the frozen peas, stir well.

Add the thyme and 1 cup broth. Cook until the peas are tender.

Add salt and pepper to taste.