2, Aug 2007
Sticky Mushroom Brown Rice

I’ve been experimenting with rice off and on, trying to make something tasty that will reheat well with leftovers over the course of the week. Brown rice is healthier than white, but I don’t really like its discrete, grainy consistency, especially when reheated. This recipe tries to overcome that by mixing brown with white and adding a moist, flavorful sauce with mushrooms.

1 c brown rice
1/2 c white rice
3 c chicken stock
10-12 medium button mushrooms, halved and sliced
2-3 shallots, diced
a bit of ginger root, diced
olive oil, ground black pepper, red wine vinegar

heat some oil on medium high in a large saucepan. add the shallots and ginger (or whatever aromatics) and saute for a few minutes. add the chicken stock and bring to a simmer on high. cover, reduce to low, and simmer for at least 15 minutes. meanwhile, heat some oil on medium high in a frying pan. add the mushrooms and saute. add some black pepper to taste. add a little vinegar or chicken stock to keep things moist. saute for 5-8 minutes and then add to the chicken stock while simmering. after simmering for a while, uncover and bring back to a boil on high. add the rice, reduce to low, cover, and simmer 45 minutes, until the rice is done.
pretty tasty, a good accompaniment to chicken or whatever leftovers. the consistency though is pretty much brown ricey. I’m not sure where the white rice went, but this wasn’t really an improvement in that regard. I’d make it again though, with just brown rice, and the basic technique of pretending like I’m making broth for soup and then cooking the rice in it worked great.