Mushroom Parmesan Rice
This was a delicious and rich side dish to accompany our steak dinner recently. It cooks up creamy, and full of great flavor from the Parmesan. I tweaked the original recipe based on what I had available. The original recipe calls for a full 1/2 cup of grated Parmesan which is what we used in our recipe, but we found the flavor to be too strong (we were using fresh grated, aged Parmesan which has a pretty strong taste to it in, so a little goes a long way). So below, I suggest using 1/4 cup of Parmesan cheese to stir in; you can always add more to your taste preferences! :)
I think this is a really nice side dish and it dresses up brown rice very nicely!
Mushroom Parmesan Rice adapted from Tickled Red
2 tablespoons olive oil
2 tablespoons onion, finely diced
1 cup brown rice
2 cups chicken broth
1/3 cup dry white wine
1 cup fresh mushrooms, sliced
1-2 tablespoons unsalted butter
1/4 cup Parmesan cheese, grated
- In a medium sauce pan over medium high heat add the olive oil and onions, cook until soft about 4-5 minutes.
- Add rice and cook, stirring until the rice just starts to brown, approx. 3 minutes.
- Add the chicken broth, wine, and mushrooms.
- Cover, lower the heat to a simmer, and cook for about 30-45 minutes or until all of the broth has been absorbed.
- Add butter and Parmesan.
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