Mushroom and Green Onion Rice
This is a sponsored post by Land O’Lakes. All opinions are my own. Thank you for supporting the brands I love that make this website possible.
Serve Mushroom and Green Onion Rice with your favorite main dish
I’ve been making so many one-pot recipes lately. They require minimum ingredients and are prepared quickly for those of us limited on time, having to handle work and kids in online school. It’s not easy, but I am getting very creative when it comes to weekly meal prepping.
This mushroom and green onion rice has become a favorite in my family. It was even requested by my son as a side dish for Thanksgiving dinner. It’s so full of flavor, keeps well and can be served with just about any protein dish or as a base for a vegetable bowl.
I like to cook the green onions, garlic and mushrooms in Land O Lakes® Unsalted Butter. It creates a delicious and intoxicating aroma in my kitchen that always lets my family know I am making their favorite rice dish.
The butter, savory onions and earthy mushrooms create a flavor combination to love.
Related recipe: Pumpkin Arroz con Leche
If you are looking for easy meal ideas that could be made ahead and are hearty and delicious, this is a great one to keep as a staple in your refrigerator.
Need other recipe ideas? Visit landolakes.com or follow along on Facebook, Instagram or Twitter.
Mushroom and Green Onion Rice
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 12
Description
3 tablespoons Land O Lakes® Unsalted Butter
1/4 cup chopped green onions (white and light green part only)
3 large garlic cloves, chopped
1 teaspoon dried thyme
1 pound baby Bella or cremini mushrooms, wiped clean and sliced
1 1/4 cups jasmine rice or any long-grain rice
2 1/2 cups vegetable broth
1/3 cup sherry cooking wine
Salt to taste
Pepper to taste
Fresh flat-leaf parsley, chopped for garnish
Ingredients
Melt butter in a large sauté pan over medium heat. Add green onions, garlic and thyme. Cook for 4 minutes or until green onions are tender. Add mushrooms and cook for 8 minutes or until mushrooms soften and release liquid.
Add rice, broth, sherry cooking wine, salt and pepper. Stir and bring to a simmer. Decrease heat; cover. Cook for 18-20 minutes or until liquid has been absorbed.
Remove from heat; uncover and let rest for 5 minutes before serving. Garnish with parsley and serve.
