Rosemary & Mushroom Rice

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5 from 1 vote

Rosemary & Mushroom Rice

Prep Time10

Cook Time25

Course: Side Dish

Servings:

Calories: 416kcal

Ingredients

1 cup basmati rice uncooked
1½ cups chicken stock or vegetable stock
¾ tsp salt
1½ tsp crushed red pepper
1¼ tsp black pepper freshly ground
4 tbsp unsalted butter
6 cloves garlic minced
1/3 cup shallots minced
3 cups portabella mushrooms thinly sliced
2 tbsp fresh rosemary finely chopped
2 tbsp fresh thyme stems removed
4 oz Parmesan cheese shredded

Instructions

Cook basmati rice according to packaged directions, adding ¼ tsp salt, ½ crushed red pepper, and ½ black pepper. Substitute water for chicken or vegetable stock.
While rice is cooking, melt butter in large frying pan on medium high heat. Add garlic and shallots and cook for 1 minute. Add mushrooms, rosemary, thyme, salt, pepper, and crushed red pepper and cook for 5-6 minutes, or until mushrooms are fully cooked through.
Add rice and mix through well for 1 minute. Add Parmesan cheese and stir continuously for 2 minutes, so all rice is well coated and cheese has slightly cooked onto the rice, giving the rice a nice texture.
Remove from heat and top with more cheese if wanted. Enjoy!

Notes

While fresh herbs are better, this recipe can be made with dried herbs. Just use 2 tsp of rosemary and thyme. You can also substitute out the rice with whatever you have on hand. Brown rice would be delicious in this recipe!

Nutrition