Solo Sweet and Tart Mushroom Rice

"The flavor of the mushrooms, which offer a safe and natural alternative to MSG, is balanced by the sweetness of sauted onions and then by the fresh flavors of garlic and lemon which are added at the last moment. This rice dish for one, can be easly expanded, and I like to serve it with Pickle Dilly Green Beans recipe#16256, and lightly flavored red or white meat."
 
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Ready In:
35mins
Ingredients:
8
Serves:
1
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ingredients

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directions

  • Heat oil and butter in a medium sized pan until melted and saute the onion until nearly transparent.
  • Add mushrooms and rice and stir until all the rice grains are coated in the oil/butter mixture.
  • Add the chicken stock and cover with a tight fitting lid.
  • Cook rice mixture covered over very low heat for 15 minutes and then let sit for another 10 minutes.
  • DO NOT remove the lid.
  • As soon as the rice starts to cook, put the diced garlic in a small dish and cover with the lemon juice.
  • Set aside until the rice is ready to serve.
  • After the waiting period, remove the cover from the rice pan, add the garlic and lemon juice and fluff before serving.

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RECIPE SUBMITTED BY

Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality. I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport. I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975. After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus. I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.
 
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