I remember eating chicken and rice when my mom used to cook it and loving every bite. But now, being mostly vegetarian, the chicken isn’t really appealing and since I’ve discovered fresh foods, the Campbell’s soup is something I would never cook with. So today I set out to make my own vegetarian mushroom rice recipe that would taste great like I remembered without all of the calories and fat.
This mushroom rice recipe makes a huge batch so there will probably be leftovers!
1 yellow onion, diced
1 sprig fresh rosemary, finely diced
2 tbsp butter
8 oz crimini mushrooms
8 oz white mushrooms
2 cups dry brown rice
3 1/2 cups vegetable broth
1 tsp black pepper
Melt butter in a large skillet over medium heat. Add diced onion and rosemary and cook until translucent, about 10 to 15 minutes. Meanwhile, slice mushrooms into 1/4 inch thick slices. Once the onions are translucent, add mushrooms and cook an additional 3 minutes. Add rice, pepper, water and vegetable broth and increase heat to high. Bring to a boil. Reduce heat to medium low and cover tightly. Cook over medium low for 30 minutes or until water is absorbed and rice is fluffy. Remove from heat and let sit for 5 minutes before serving.