Mushroom Rice
Servings
4Serving size
about 1 1/2 cupsThis recipe can be multiplied or divided by 2 and makes good leftovers.
Ingredients
| 2 tsp. Olive oil |
| 1 small White onions (finely diced) |
| 8 Ounce Mushrooms, white, raw (diced) |
| 1 cup Brown rice |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
| 1 Tbsp. Worcestershire sauce |
| 1 Tbsp Dijon mustard |
| 1/8 tsp., ground Dried tarragon |
| 4 1/2 cup Water |
Instructions
Add the oil and when it is hot add the onion.
Cook for about 5 minutes. Stir frequently.
Add the mushrooms and cook for about 5 minutes. Stir frequently.
Add the brown rice, salt, pepper, Worcestershire sauce, mustard, tarragon and water.
Reduce the heat until the rice is simmering and cook for about 40 minutes until the rice is tender.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This recipe is based on Rice-A-Roni Mushroom Rice. Those products not only taste terrible but are terrible for you. It is great served with a grilled chicken breast or lean pork chop.
The argument is always that products like Rice-A-Roni are easier, cheaper, and take less time than making your own. As with our analysis of Hamburger Helper, this is simply not true. This takes about the same amount of time, tastes better, is cheaper, and much better for you, with fewer calories, less salt, more fiber, and much more flavor.