Ingredients
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3 tablespoons butter
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0.5 (200 g) package fresh mushrooms, sliced
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1 small onion, finely chopped (about 1/3 cup, or use 1 green onion, chopped)
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1 tablespoon fresh minced garlic
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1 pinch cayenne pepper
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2 cups low sodium chicken broth (for a firmer rice reduce the broth a few tablespoons)
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1 cup uncooked converted white rice
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1/4 teaspoon fresh ground black pepper
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salt (optional and to taste)
Instructions
- In a medium heavy saucepan melt butter over medium-high heat.
- Add in fresh mushrooms and cook for about 5 minutes or until slightly browned.
- Add in onion; cook stirring for about 4 minutes or until softened.
- Add in garlic and cayenne; cook stirring for about 2 minutes.
- Add in chicken broth, rice and black pepper; bring to a boil over medium heat.
- Reduce heat to low, cover and simmer for about 20 minutes or until rice is tender.