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Mushroom rice

Mushroom rice on stove top without too many ingredients is the easiest on weeknights, a filling side dish to go with grilled/ baked proteins.
Course Dinner, Lunch
Cuisine Asian
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Calories 288kcal

Ingredients

  • 8 oz Baby bella mushroom 227 gms
  • 8 oz Long grained white rice (Basmati rice) 1 cup
  • 2-3 tsp Olive oil
  • 2-3 tbsp Butter
  • 1 tbsp Ginger garlic paste
  • 1/2 of 1 Red Onion
  • 1 tbsp Fried rice seasoning mix
  • 2-3 stalks Spring onion chopped
  • 3-4 sprigs Flat leaf Parsley chopped
  • Salt and pepper (Only if needed)
  • 16 0z Water (Boiling hot) 2 cups (may need more depending on the rice used)

Instructions

  • Heat a heavy bottom non stick pan add olive oil, add 1 tbsp butter when it melts and half the thinly sliced mushroom allow it to get fried and crisp up a little. Remove and keep it aside.
  • in the same pan add the ginger garlic paste and give it a few minutes now add in the chopped onion allow this to become pink. And the mushroom slices give it a few minutes to get cooked. Add the seasoning mix, mix until the everything is combined. Now add the washed and completely drained rice. Mix everything well. Allow the rice to crisp up a little bit and keep sautéing in between until all the water dries up.(make sure grains don't break)
  • Meanwhile boil 2 cups of water on the side.
    Into the mushroom rice mixture add a tablespoon of butter half the chopped parsley leaves and 2 cups of boiling water stir once cover and cook on low heat for 20 minutes. Do not open the lid in between.
  • After 20 minutes open the lid and make sure all the water has dried up (check the center bottom of the pan) and the rice is cooked evenly. If there is too much water let it to dry up on high heat keeping the pan open.
  • Garnish with the fried mushrooms slices, chopped parsley and spring onion. Serve immediately with proteins such as baked chicken, grilled fish or other proteins.

Notes

Do not add too much water as the rice will turn mushy quickly. Once the rice starts over cooked it is impossible to retrieve the fluffy texture.
Sauteing the rice in the butter helps it maintain the shape as it cooks prevents getting mushy to a certain extent.