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Mushroom Rice

Chef.Foodie's picture
  Rice 3⁄4 Pound
  Butter 1 1⁄2 Ounce
  Water 1 1⁄2 Pint
  Lemon juice 1 Teaspoon (Squirt)
  Onion 1⁄4
  Sliced mushrooms 8
  Butter 3⁄4 Ounce
  Salt 1⁄2 Teaspoon

Melt 1 1/2 oz. butter in a saucepan, add rice and fry until slightly transparent.
Stir continuously.
Add 1/2 teaspoon salt and 1 1/2 pints boiling water.
Add 1/4 onion.
Simmer covered for 15 minutes.
Test if rice is done, but still firm.
Remove from heat, remove 1/2 onion.
Loosen rice with a fork and cool.
Wash mushrooms, then soak them for 5 minutes in cold water, adding a little lemon juice.
Drain and dry them.
Peel and cut the heads into thin slices.
Do not use the stalks.
Melt 3/4 oz. butter in a frying pan and saute the mushrooms for 3 minutes over low heat.
Mix into the rice and store mushroom rice in refrigerator.
Next evening loosen the rice again with a fork, reheat covered in oven at 250°F, Reg 1/2 for half-an-hour.
If rice looks dry add a little turkey stock or water.

Recipe Summary

Difficulty Level: 
Side Dish
Cook Time: 
20 Minutes

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1714 Calories from Fat 474

% Daily Value*

Total Fat 54 g83.1%

Saturated Fat 33.4 g167%

Trans Fat 0 g

Cholesterol 137.2 mg45.7%

Sodium 994.4 mg41.4%

Total Carbohydrates 276 g91.9%

Dietary Fiber 5 g20.1%

Sugars 2 g

Protein 25 g50.4%

Vitamin A 31.9% Vitamin C 8.1%

Calcium 11.9% Iron 15.6%

*Based on a 2000 Calorie diet

Mushroom Rice Recipe