Wednesday, November 13, 2013

Brown Rice with Mushrooms

30,000 words.  And I've already decided what I'm going to write next year.  I know, finish this one first.

It is November, and writing project or not, I can't ignore possible Thanksgiving dishes.  This one isn't imaginative, which is kind of the point.  If you're going to introduce something new to the feast table, it has to look a lot like something you had on it last year.

1 C dry brown rice
*2 stalks green onion, thinly sliced
*3 Tb minced garlic (I used roasted)
1 5oz package sliced white mushrooms
1 Tb butter

1.  Preheat oven to 325º.  In a medium skillet, melt butter.  Cook onions, garlic, and mushrooms until mushrooms are mostly cooked, but not completely limp.  Start boiling 1-1/2 C water.

2.  Place dry rice in an oven-safe casserole.  Top with mushroom mixture.  Pour boiling water over all of it and cover without stirring.  Bake until water is absorbed, about 50 minutes.  Stir to distribute mushrooms and serve.  (Or you could not stir it and serve with the two-layer thing going on.)

serves 4-6

Difficulty rating  π

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