Friday, January 20, 2012

Mushroom Rice

It's a bad name. Terrible description.

It's such a delicious dish. It's complex but simple.  A paradox.

Brown Rice, carrots, celery, mushrooms, broth, onions, sun dried tomatoes, and garlic.

I found this recipe on but it was supposed to be wild rice and dried mushrooms, and also had to be cooked on a slow cooker.  I'm not that organized lately to stick stuff in a slow cooker, plus I have no idea how brown rice does with that method. Plus I didn't really want Bisque but just a nice rice dish for lunch. Healthy, vegetarian, organic, filling, yummy.  You get the picture...

So, as usual, I lunch lady-fied it by using what I did have.

I use as many organic ingredients as I can find, especially in bulk. So the carrots, celery, onions, oil, garlic, rice, and broth are all organic.

Everything gets chopped or minced to bite size or smaller pieces.  Saute in a bit of olive oil or butter till they start to sweat a bit.

In a medium to large size pot, add 2 1/2 cups of broth and one cup of brown rice.

I had a happy accident and had bought parboiled organic brown basmati rice (try saying that five times in a row) so the rice cooked very quickly.

The recipe called for sun dried tomatoes.  A little too late I realized that I had used up the last of mine a while back but still had some sun dried tomato bruschetta.

I'm all about substituting.

I dumped in a couple of tablespoons of the stuff.

 A couple of sprigs of fresh thyme.

Saute. Stir. Sweat.


Remove the vegetable mixture and add it to the rice.

Deglaze the pan with a big splash of Sherry wine.

Pour it into the rice.  It's the good stuff.

I added a bit more broth to mix it up a bit.

It was fabulous.

All my boys except my mushroom hater loved it.

Mushroom Rice
2 carrots, peeled, diced
2 stalks celery, peeled, diced
1 pound mushrooms, chopped
1 onion, diced
3 cloves garlic, minced
3 sprigs fresh thyme
2 1/2-3 cups broth
1 cup brown rice
5 sun dried tomatoes
1-2 Tablespoons Sherry Wine
olive oil
Salt and pepper, to taste

1. Saute vegetables in a bit of oil.
2. Meanwhile, cook the rice till done in the broth.
3. Add cooked veggies to rice.
4. Deglaze the vegetable pan with 1-2 Tablespoons Sherry and pour over rice mixture.
5. Season with sea salt and pepper to taste. Serve.

I'll definitely make this one again.

The Lunch Lady

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