Parmesan Mushroom Rice – ready in 20 minutes! You’ll never use the boxed stuff again! Rice, mushrooms garlic, chicken broth, milk, parmesan cheese and parsley. So easy and SOOOO delicious! You can leave out the mushrooms if you don’t like them – great either way.
I love easy side dishes. I usually spend so much time on the main dish, that I don’t want to fool too much with the sides. I am guilty of pulling out a box of rice or pasta. I am trying to get better and make more sides from scratch! This easy recipe for Parmesan Mushroom Rice is just as easy as the boxed stuff but tastes SO much better!
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.
Yield: serves 3 to 4
Parmesan Mushroom Rice
prep time: 5 MINScook time: 20 MINStotal time: 25 mins
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.