Mushroom-Herb Rice

Name: Mushroom-Herb Rice
Ingredients: 2 cups vegetable broth; 1 cup medium grain rice; 1/4 teaspoon salt; 1 tablespoon olive oil; 1 cup chopped onion; 1 tablespoon olive oil; 1 tablespoon butter; 1 cup finely sliced celery; 1 cup sliced fresh mushrooms; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons chopped fresh herbs (choice of basil, oregano, parsley, thyme, verbena, lemon thyme, or a mixture); 1 teaspoon finely chopped fresh rosemary

13 ingredients

6 steps

Ingredients

2 cups vegetable broth
1 cup medium grain rice
1/4 teaspoon salt
1 tablespoon olive oil
1 cup chopped onion
1 tablespoon olive oil
1 tablespoon butter
1 cup finely sliced celery
1 cup sliced fresh mushrooms
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh herbs (choice of basil, oregano, parsley, thyme, verbena, lemon thyme, or a mixture)
1 teaspoon finely chopped fresh rosemary

Directions

1

Bring vegetable broth to a boil in a saucepan with 1/4 tsp salt and tbsp of olive oil; add rice.
2

Bring mixture to a boil, then reduce heat, cover, and simmer for 15 minutes, or until liquid is absorbed.
3

Remove pan from heat and allow to sit undisturbed for 10 minutes.
4

While waiting on rice, saute onion and celery in butter and rest of oil until tender.
5

Add mushrooms, remaining salt and pepper, and cook 1 minute more, or until mushrooms are soft.
6

Remove lid from rice, and stir in vegetables, chopped herbs and rosemary.