This Parmesan Mushroom Rice is a creamy, flavorful dish that’s perfect as a side or a standalone meal. With tender mushrooms, aromatic garlic, and a touch of Parmesan, it’s a simple yet sophisticated dish that’s sure to elevate any dinner table. Best of all, it’s made with pantry staples and comes together in no time!
Ingredients:
- 4 tablespoons butter
- 8 oz sliced white mushrooms, cleaned
- 2 cloves garlic, minced
- 1 cup long grain rice, uncooked
- 1 cup chicken broth
- 1 cup milk
- ¼ teaspoon salt
- ⅓ cup grated Parmesan cheese (canned or freshly grated)
- 2 teaspoons dried parsley
- Pepper, to taste
Instructions:
- Sauté the mushrooms: In a medium saucepan or skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté for 5–7 minutes until they release their moisture and start to brown.
- Cook the garlic: Add the minced garlic to the mushrooms and cook for 1 minute, stirring frequently, until fragrant.
- Toast the rice: Stir in the uncooked rice and cook for 1–2 minutes, allowing it to absorb the butter and lightly toast for enhanced flavor.
- Add liquids and seasonings: Pour in the chicken broth, milk, salt, and pepper. Stir to combine and bring the mixture to a boil.
- Simmer the rice: Once boiling, reduce the heat to low and cover the pan with a tight-fitting lid. Let it simmer for 15–20 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
- Incorporate the Parmesan and parsley: Remove the pan from heat and stir in the grated Parmesan cheese and dried parsley. Mix well until the cheese is melted and evenly distributed.
- Serve and enjoy: Taste the rice and adjust the seasoning with additional salt or pepper, if needed. Serve warm as a side dish to grilled chicken, steak, or your favorite protein.
Conclusion:
This Parmesan Mushroom Rice is a comforting and versatile dish that pairs beautifully with just about anything. The rich, creamy texture of the rice combined with the earthy flavor of mushrooms and the nuttiness of Parmesan makes it an irresistible choice for any meal. Easy to prepare and loaded with flavor, it’s a recipe you’ll keep coming back to!
Parmesan Mushroom Rice: A Creamy and Savory Side Dish
A creamy and flavorful rice dish made with sautéed mushrooms, Parmesan cheese, and a touch of garlic. Perfect as a side or light main dish for any occasion.
Ingredients
- 4 tablespoons butter
- 8 oz sliced white mushrooms cleaned
- 2 cloves garlic minced
- 1 cup long grain rice uncooked
- 1 cup chicken broth
- 1 cup milk
- ¼ teaspoon salt
- ⅓ cup grated Parmesan cheese canned or freshly grated
- 2 teaspoons dried parsley
- Pepper to taste
Instructions
- Sauté the mushrooms: In a medium saucepan or skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté for 5–7 minutes until they release their moisture and start to brown.
- Cook the garlic: Add the minced garlic to the mushrooms and cook for 1 minute, stirring frequently, until fragrant.
- Toast the rice: Stir in the uncooked rice and cook for 1–2 minutes, allowing it to absorb the butter and lightly toast for enhanced flavor.
- Add liquids and seasonings: Pour in the chicken broth, milk, salt, and pepper. Stir to combine and bring the mixture to a boil.
- Simmer the rice: Once boiling, reduce the heat to low and cover the pan with a tight-fitting lid. Let it simmer for 15–20 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
- Incorporate the Parmesan and parsley: Remove the pan from heat and stir in the grated Parmesan cheese and dried parsley. Mix well until the cheese is melted and evenly distributed.
- Serve and enjoy: Taste the rice and adjust the seasoning with additional salt or pepper, if needed. Serve warm as a side dish to grilled chicken, steak, or your favorite protein.