Tested till perfect Mushroom Medley Rice

Mushroom Medley Rice

Rev up rice with three tasty combinations, starting with already flavourful floral jasmine or earthy basmati.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2007

Recipe4 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 1-1/2 cups 1-1/2cupsjasmine rice or basmati rice
  • 1 pkg 1pkgmixed dried mushroomdried mushrooms, hard stems discarded
  • 1 1garlic clovegarlic cloves, quarted
  • 1/4 tsp 1/4tsppepper
  • 1/4 cup 1/4cupchopped fresh parsley
  • 1 tbsp 1tbspunsalted butter
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Preparation

In saucepan, bring rice, mushrooms, garlic, pepper and 2-1/4 cups (550 mL) water to boil over medium-high heat. Reduce heat, cover and simmer until no liquid remains and rice is tender, about 12 minutes. Discard garlic. Stir in parsley and butter; let stand, covered, for 5 minutes.

Additional information : Variations
Ginger and Coriander Rice: Omit mushrooms. Substitute 6 thin slices gingerroot for the garlic and coriander for the parsley.

Bamboo Shoots and Green Onion Rice: Substitute 1 can (8 oz/227 mL) bamboo shoots, sliced, for the mushrooms. Omit garlic and pepper. Substitute 2 green onions, chopped, and 2 tbsp (25 mL) toasted sesame seeds for the parsley.

Nutritional Information Per serving: about

cal 288 pro 6g total fat 4g sat. fat 2g
carb 57g fibre 1g chol 8mg sodium 5mg

% RDI:

calcium 2 iron 5 vit A 6 vit C 7
folate 6
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