Mushroom Rice

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 2 tablespoons olive oil
• 2 garlic cloves, diced
• 4 mushrooms, diced
• 2 cups morelos rice (a type of mexican, short grain rice perfect for broth based rice dishes)
• 4 cups mushroom broth (comes in a tetra pack, not in a can, as far as i've seen)
• salt
• 3 tablespoons chopped italian parsley

Recipe

• 1 soak rice in very hot water for 10 minutes, then drain in a mesh colander. tap colander and let drain well.
• 2 in a skillet with a cover, sautee garlic and mushrooms for a couple of minutes, then add rice, stirring to distribute oil.
• 3 fry rice in oil for 5 - 10 minutes, until starts to get a little translucent.
• 4 add broth - you can use a combination of broth and water or wine if you don't have quite enough broth on hand or to taste.
• 5 taste broth and add salt if necessary to make broth taste good.
• 6 stir well and cover.
• 7 turn heat to high and bring to a boil.
• 8 turn heat to low - just a slow simmer - and cook, covered, for 30 minutes.
• 9 after 30 minutes, turn off heat and remove from burner.
• 10 the rice can be made ahead up to an hour and a half and still will be warm enough to taste good if the cover is left on.
• 11 serve topped with chopped italian parsley.