Creamy mushroom rice
Creamy mushroom rice made with long-grain rice, sautéed mushrooms and garlic is a delicious and easy vegetarian main or satisfying side dish.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
- 500 g (1lb) mushrooms sliced (I used Cremini/Portabellini mushrooms)
- 1 onion finely chopped
- 3 garlic cloves crushed
- 2 cups long grain rice
- 4 cups stock / broth
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp sour cream
- spring / green onion for serving
Brown mushrooms in a tablespoon of butter in a large, deep skillet or pan.
Remove and set aside.
Add the onion and allow to cook until soft then add the garlic.
Add the rice and stock then season with salt and pepper.
Allow the rice to cook with the lid ajar until fully cooked. Stir in the sour cream and mushrooms then remove from the heat, cover with a lid and allow to steam for 5 minutes.
Serve with green/ spring onions.
Calories: 250kcal | Carbohydrates: 47g | Protein: 14g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 447mg | Potassium: 669mg | Fiber: 5g | Sugar: 4g | Vitamin A: 23IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 2mg