Brown Rice, Mushrooms and
A very nice side dish for pork chops or small fowl
such as Capons. Very moist and flavorful. Combine your starch and vegetable
together in one easy dish. Enjoy!
Your Host, Brad
1 cup brown rice
2 1/2 cups beef broth
1 Tbl butter
2 Tbl olive oil
1/2 pound mushrooms, thinly sliced
4 medium scallions, trimmed and thinly sliced (including tops)
1/4 tsp salt
1/4 tsp black pepper
Bring rice, broth, and butter to boiling
in large heavy saucepan over high heat. Adjust heat so broth bubbles gently, cover
and simmer until rice is tender and broth absorbed, 45 to 50 minutes. Fluff with
fork and keep warm.
Heat olive oil in large heavy skillet over
moderate heat 1 minute. Add mushrooms and scallions and stir-fry until golden,
about 5 minutes.
Add rice, salt and pepper and toss gently
but thoroughly. Taste and adjust salt and pepper to taste.
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