This Parmesan Mushroom Rice was ready in about 20 minutes and only required about 5 minutes of hands on time to make. I sautéed the mushrooms, added the garlic, rice, chicken broth and milk, let it simmer and then stirred in the cheese and parsley. So easy and SOOO delicious! If you aren't fans of mushrooms, you can definitely leave them out. This rice will taste great either way.
Parmesan Mushroom Rice
serves 3 to 4
- 4 Tbsp butter
- 8 oz sliced white mushrooms, cleaned
- 2 cloves garlic, minced
- 1 cup long grain rice (uncooked)
- 1 cup chicken broth
- 1 cup milk
- 1/4 tsp salt
- 1/3 cup grated parmesan (canned or fresh grated)
- 2 tsp dried parsley
- pepper to taste
In a large skillet over medium-high heat, melt butter. Add mushrooms and cook until soft, about 5 minutes. Add garlic and rice; cook for 2 minutes. Add chicken broth, milk and salt. Cover and simmer for 20 minutes, until liquid is absorbed and rice is tender. Remove from heat. Stir in parmesan cheese, parsley and pepper.
You may need to add more milk if rice isn't creamy enough.
CONNECT WITH PLAIN CHICKEN