Quick Brown Rice With Onions And Mushrooms

1. 1

   Drain the liquid from the can of mushrooms into a measuring cup and add enough additional water to make one cup.

2. 2

   Bring the liquid to a boil in a covered sauce pan, add the instant brown rice, cover, reduce the heat and simmer for 5 minutes.

3. 3

   At the end of the 5 minute cooking period, remove from the heat, but DO NOT PEEK.

4. 4

   Set aside for at least 5 more minutes to rest.

5. 5

   While the rice is resting, saute the onions and mushrooms in the olive oil and butter.

6. 6

   When the onions are transparent, remove from the heat, add the finished rice to the saute pan, add salt and pepper and stir.

* Per serving · 4 servings · Values may vary.

No additional tips available.