Mushroom Parmesan Rice

Confession: I struggle with side dishes. I don't know why. Sometimes it's just hard to know what will be good with the main dish. Or I don't want potatoes again. Or something that will take longer than the entree to make. Yeah, we have chips and salsa a lot as a side dish. So when I do find something that is delicious, easy and quick to make, I jump on it and add it to the side dish repertoire. Like this mushroom Parmesan rice. It fit two criteria--a quick side dish and it used up the overabundance of sliced mushrooms residing in the fridge. Total win. Oh, and it tastes good. Yes, because that's always a requirement. Simple rice, lightly flavored with a nice veggie bonus. This will be the perfect accompaniment for grill season.

I don't remember how I stumbled on this recipe from Shari at Tickled Red, but I'm thrilled to have found it. The first time I made this, I actually had shallots but it works equally well with yellow onions. Since we keep jasmine rice, I used that and it still came out fluffy and delicious. In less than 20 minutes (about the same amount of time it took Dave to grill our chicken), I had a lovely side dish with extra vegetables to help balance out our meal. Can't beat that.

Mushroom Parmesan Rice

Ingredients

2 Tablespoons olive oil
2 Tablespoons shallots or onion, diced
1 cup jasmine rice
2 cups chicken broth
1/3 cup dry white wine
1 cup sliced mushrooms
2 Tablespoons butter
1/2 cup shredded Parmesan cheese

In a skillet or saucepan, heat olive oil over medium heat, then add diced shallots and cook until gently softened, about 5 minutes.

Add rice and stir to coat, cooking until fragrant and lightly golden, about 3 minutes.

Stir in chicken broth, wine and mushrooms.  Cover and reduce heat to a simmer, cooking for 12-15 minutes until the liquid is absorbed and rice is fluffy.

Stir in butter and Parmesan cheese, distributing through. Transfer to a serving dish and serve hot.

Makes about 4 serving.

Happy Baking,
The Cookie Princess

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