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sauteed mushrooms and rice from The Jewish Kitchen
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Sauteed Mushrooms and Rice

The simplicity of the rice is enhanced with the earthiness of the sauteed mushrooms. This is a terrific side dish for poultry, meat or fish.
Course Sides
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings

Ingredients

  • 2 cups medium grain white rice follow package directions. Risotto can be substitued
  • 1 tsp. margarine or butter
  • 1/2 tsp. Kosher salt to taste.
  • 1/4 tsp. black pepper to taste
  • 1 6 ounces fresh mushroom. cleaned and cut into small pieces
  • 1 tbsp. fresh parsley for garnish

Instructions

  1. Follow the package directions. When rice is finished cooking. Remove from heat. Set aside.
  2. In a skillet add the margarine and the mushrooms, cook for about 1-2 minutes. Using a slotted spoon remove the mushrooms and add it too the rice. Stir and adjust seasonings to taste
  3. Serve hot and garnish with parsley.