Rice is a really nice addition to any dish and is a great way to balance out a meal. Normally we decide on plain, white rice to serve with our various poultry recipes, but this time we decided to switch things up a little. This tasty mushroom rice is a sure way to add flavor to your meal and ensure that the side portion of your meal isn’t an afterthought.
While there’s nothing wrong with whiterice, adding the shitake mushrooms and cooking everything in chicken or vegetable stock is the perfect way to punch up your dish and ensure that your meal is as delicious as possible. (To make this meal more hearty, you could turn it into a risotto and use Arborio rice and some white wine while you slowly add your chicken stock or water, stirring so the rice absorbs everything.) As is, this dish is a lovely addition to your cooking repertoire and is a great way to spruce up any lunch or dinner.
- 1 1/4 cups rice (your choice of type)
- 2 cups chicken or vegetable stock
- 1 cup warm water
- 2 oz. dried shitake mushrooms
- 2 tablespoons butter
- 2 shallots, diced
- 1 clove garlic, minced
- kosher salt and freshly ground pepper, to taste
- Place mushrooms in warm water, cover and let soak for 35 minutes, or until softened.
- Drain mushrooms, reserving the liquid, and cut stems away from caps.
- Melt butter in a large saucepan over medium-high heat and sauté shallots until tender. 3-5 minutes.
- During the last minute of cooking, add garlic and cook for 1 minute, or until fragrant.
- Add mushrooms to pan, then rice. Cook, stirring frequently for 1-2 minutes, until rice is toasted.
- Add chicken stock and mushroom water to the pan and bring to a boil.
- Reduce heat to low, cover and simmer for 20-30 minutes, or until rice has absorbed all liquid.
- Remove lid and fluff rice with a fork.
- Transfer to plates and serve immediately.
Recipe adapted from New York Times