- prep time25 min
- total time 55 min
- serves 6 - 8
Three types of mushrooms, garlic and onion are the featured ingredients in this recipe by Ree Drummond.
4 Tbsp butter
3 cloves garlic, finely minced
2 onions, chopped
1 lb(s) cremini mushrooms, roughly chopped
1 lb(s) white mushrooms, roughly chopped
8 oz shiitake mushrooms, stems removed roughly chopped
2 cups long-grain rice
½ cup white wine
3 cups chicken stock
¼ tsp turmeric
Salt and freshly ground black pepper
2 Tbsp fresh parsley, chopped
1. 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.
2. When it's done, sprinkle over some chopped parsley and serve.