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February 23, 2011

Basmati Rice with Shiitake mushrooms

This dish creates a delicious side dish or it can be used as a stuffing for chicken, fish or pork.

Serves 4
Prep time: 8 minutes
Total time:45 minutes


•1/2 cup wild rice (about 12 ounces)
•1 tablespoons butter
•4 tablespoons extra-virgin olive oil, divided
•1/3 cup fresh shiitake mushrooms, stemmed, sliced
•1/3 cup button mushrooms, sliced
•1 large onions, chopped
•1 cup basmati rice
•1 1/2 cups low-salt chicken broth + ½ cup
•2 bay leaves
•1/2 teaspoon (or more) coarse kosher salt

  • 1/3 cup sliced almonds


    Heat 2 T. olive oil, add wild rice and basmati rice and sauté until basmati turns golden. Add 2 cups of chicken broth. Bring to boil. Reduce heat to medium-low and simmer until rice is tender, about 45 minutes. Cover with lid and allow to steam until vegetables are ready.
    Meanwhile, melt 1 tablespoon butter with 1 tablespoon oil in heavy large pot over medium-high heat. Add mushrooms and onions and sauté until golden brown, about 7 minutes. Add mushrooms to rice. If rice is very dry add additional ½ cup chicken broth, reduce heat to medium; cover and simmer until heated through. Fluff rice mixture with fork. Stir in parsley. Season to taste with pepper.

    Terri's Tips:

  • Sautéing the rice before adding the liquid brings out the flavor of the rice and decreases the cooking time
  • Use low to medium heat when cooking shitake mushrooms to maintain flavor and soft texture; high heat will cause the mushroom to toughen
  • One can of chicken broth equals two cups
  • Create a vegetarian dish by replacing chicken broth with vegetable broth

  • Posted by terri at February 23, 2011 06:12 PM