Mushroom Medley Rice

By The Canadian Living Test Kitchen

Tested till perfect

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Mushroom Medley Rice

This recipe makes 4 servings

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Nutritional Info

Per serving: about -
cal 288
pro 6 g
total fat 4 g
sat. fat 2 g
carb 57 g
fibre 1 g
chol 8 mg
sodium 5 mg
% RDI: -
calcium 2
iron 5
vit A 6
vit C 7
folate 6
  • Portion size: 4

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

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

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.

Source : Canadian Living Magazine: June 2007

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