6 - 8 servings
Three types of mushrooms, garlic and onion are the featured ingredients in this recipe by Ree Drummond.
cloves garlic, finely minced
lb(s) cremini mushrooms, roughly chopped
lb(s) white mushrooms, roughly chopped
ounce shiitake mushrooms, stems removed roughly chopped
cups long-grain rice
cup white wine
cups chicken stock
Salt and freshly ground black pepper
tbsp fresh parsley, chopped
In a medium pan, melt the butter. Add the garlic and onions and cook for 2 minutes. Add the cremini, white mushrooms and shiitakes and cook until most of the liquid has reduced, about 5 minutes. Add the rice and stir to coat. Deglaze with the wine. Add the chicken stock, turmeric and salt and pepper and stir. Bring to a simmer and simmer with the lid on until the liquid is absorbed and the rice is tender, 15 to 20 minutes.
When it’s done, sprinkle over some chopped parsley and serve.