Ingredients:
3-4 mushrooms
1-2 clove of fresh garlic or 1 tsp of pre-minced garlic
¼ yellow onion: 1/3 measured cup
1/5 cup of long grain rice
1 cup of chicken stock
3-4 tablespoons of olive oil
Steps:
1.) First clean all the dirt of the mushrooms
2.) Then pull the stems out of the mushroom caps
3.) Make cm thick slices in the mushrooms going long ways on both the stems and caps
4.) Next dice the onion into quarter inch cubes
5.) Mince the garlic as fine as you can
6.) Prep the stock if you have to make it using a powder or paste
7.) Pour enough oil into a small sauce pan; just enough to coat the surface
8.) Turn the heat onto medium and wait 3-5 minutes for the oil to heat up (the oil will look like its pooling together making small puddles)
9.) Pour the mushrooms in the oil and salute them until they become soft and golden brown (if they begin to stick to the pan just add a little bit of more oil)
10.) Keep the oil that the mushrooms cooked in the pan and pull the mushrooms; setting them aside. Make sure to leave stop top on at medium heat
11.) Pour in some more oil and let it heat up for around 2-3 minutes
12.) Add in the onions and garlic and cook them until the outer edges begin to brown, and then add in the rice.
13.) Cook the rice until you get a nutty smell and the rice becomes translucent (remember to add oil if it begins to stick to the pan)
14.) Pour in the chicken stock and put a lid on the sauce pan
15.) Reduce heat to medium-low and cook for 10 minutes
16.) After 10 minutes pass pour the mushrooms into the rice letting them rest on the top
17.) Continue to cook for another 10 minutes
18.) Mix the rice and mushrooms up then serve
19.) Enjoy!
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Simply delicious recipes
RandomThis is a computation of my favorite recipes growing up. They are written so that anyone can learn. The reason it's called simply delicious is because the recipes are the classic way to make them. there is no trendy surprise to make them stand out...
