BROWN RICE MUSHROOM RECIPES

Name: Mushroom Rice I (Rice Cooker)
Prep time: 5 min
Cook time: 30 min
Yield: 4
Cuisine: American
Ingredients: 6 fresh mushrooms, button or shiitake, coarsely chopped; 1 clove(s) garlic, minced; 1 spring onion, sliced; 2 tablespoon(s) butter; 2 cup(s) chicken broth; 1 cup(s) dry jasmin rice; 1/2 teaspoon(s) dried parsley; salt and pepper as desired

MUSHROOM RICE I (RICE COOKER) | JUST A PINCH RECIPES

Mushroom Rice I (Rice Cooker) | Just A Pinch Recipes image

This is an excellent rice dish! Easy and delicious. I modified this to use my basic Cook / Warm 1 liter (1 quart) rice cooker.

Provided by Lee Thayer @LeeNST

Categories Rice Sides

Prep Time 5 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 8

Ingredients

6 fresh mushrooms, button or shiitake, coarsely chopped
1 clove(s) garlic, minced
1 spring onion, sliced
2 tablespoon(s) butter
2 cup(s) chicken broth
1 cup(s) dry jasmin rice
1/2 teaspoon(s) dried parsley
salt and pepper as desired

Steps:

I use a knifed slicer that slices a whole mushroom at once, then just chop them after. Here the mushrooms (I used Swiss Brown), spring onion, and garlic is ready.
Add the butter to your rice cooker pot and set to Cook setting. When the butter is melted, add the mushrooms, spring onion, and garlic.
Cook, stir often, the mushrooms will release water, cook until the liquid has evaporated.
Add the broth, parsley, and rice, stir together. Season salt and pepper as desired.
Now add the cover and let the cooker complete the cook cycle.
When the cooker switches to Warm, fluff with a spoon.
Serve as a side dish and enjoy.

ONE POT CHICKEN AND BROWN RICE DINNER – INSTANT POT RECIP…

One Pot Chicken and Brown Rice Dinner – Instant Pot Recip… image

A healthy take on a traditional chicken and rice dinner, juicy chicken, colorful vegetables, brown rice and herbs combine for an easy one-pot weeknight meal.

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 45 minutes

Yield 6-8 servings

Number Of Ingredients 10

Ingredients

1 tbsp olive oil
1 medium onion (finely diced)
2 carrots (chopped)
2 celery stalks (chopped)
2 1/2 cups chicken broth (warmed)
2 cups uncooked brown rice (rinsed)
1 tbsp fresh thyme leaves (plus additional for garnish, or 1 tsp dried)
8 oz sliced baby bella (or crimini mushrooms)
2 lbs boneless (skinless chicken thighs)
10 oz condensed cream of chicken soup (canned or homemade)

Steps:

Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
When oil gets hot, add onion, carrots and celery to the pot and saute until onion is soft, 3-4 minutes.
Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
Add rice, thyme, mushrooms and chicken to the pot and stir to combine.
Layer the cream of chicken soup on the top--do not stir.
Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 30 minutes.
When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
Carefully remove the chicken from the pot to a cutting board, chop and return to the pot. Adjust seasonings.
Serve hot garnished with additional thyme.

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