In a large pot, heat 2Tb oil on high heat. Add
half the carton of mushrooms. Cook until golden.
Season with salt and pepper. Remove and set aside.
Add 2Tb of oil and butter into the same pan on
high heat again. Add onions. Cook until almost
tender. Then add garlic and mushrooms. Cook until
mushrooms are golden. If base of pot is brown,
add some stock to deglaze. Add rice and remaining
stock. Cover pot with lid. When liquid starts
to simmer, turn heat down to medium low.
Cook rice for 15 min or until there is no more
residual liquid. Tilt pot to check.
Remove from stove. Add in remaining cooked
mushrooms and raw scallions. Cover pot with lid so
scallions cook in the heat for 10 minutes. Fluff
rice and serve.
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