Creamy Garlic Parmesan Rice with Crispy Mushrooms

• 1 cup white rice
• 2 cups chicken broth
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 8 oz mushrooms, sliced
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Cook rice in broth according to package instructions, stirring in butter, minced garlic, and Parmesan during the last 5 minutes of cooking.
2. 2 While rice cooks, heat olive oil in a skillet over medium heat.
3. 3 Add mushrooms, salt, and black pepper to the skillet. Sauté until crispy and golden brown.
4. 4 Fluff the cooked rice with a fork and serve topped with crispy mushrooms and parsley.

Equipment

• Medium saucepan
• Skillet

Variations

• Add roasted veggies like broccoli or zucchini for a heartier side.
• Swap mushrooms for crispy shallots for a milder flavor.

Substitutions

• Use vegetable broth for a vegan option.
• Substitute almond Parmesan for a nut-based cheese alternative.

Pairings

• Green salad with a lemon vinaigrette.
• Warm crusty bread

Nutrition

Tips

• For extra flavor, toast the rice in the butter before adding broth.
• Use a mix of cremini and shiitake mushrooms for more depth of flavor.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to maintain creaminess.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently with a bit of broth.

Serving Suggestions

• Pairs beautifully with roasted chicken or grilled steak.
• A sprinkle of toasted pine nuts adds a nice crunch.

FAQ