My Grandma Peggy used to make the most amazing mushroom rice. It’s the sort of unsuspecting dish that doesn’t exactly get a lot of fanfare when you announce you’re making rice for dinner. But when you start cooking, the aroma will creep through every nook of your home and send folks scrambling to the dinner table for a taste. And they will eat every grain until it’s gone. I made a big batch that my husband practically lived on for three days. Every time I looked over, he was hanging on the refrigerator door, rooting through the shelves in search of mushroom rice. It was pretty cute. Thank you, Grandma!
Ingredients: (makes 4 servings)
1 cup uncooked white rice
1 cup chopped mushrooms
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup sherry
1 Tablespoon butter
1 Tablespoon olive oil
salt and pepper to taste
Directions: In a pot, add rice to 2 cups water. Bring to a boil, then cover with a lid and reduce to a simmer until cooked. Set aside.
In a sauce pan, on medium heat, melt the butter with the olive oil. Add the onions, mushrooms, and celery. Cook for about 3 minutes, until onions turn translucent.
Add the sherry (here’s where it starts to smell amazing!) and the rice, stirring until well mixed. Remove from the heat. Add salt and pepper to taste. Garnish with parsley or celery leaves.
Serve hot and enjoy.
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