Mushroom Cheesy Rice

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Traditional dishes turned healthy make me smile. This side dish screams flavor and is nutrient dense as well.

We’ve all had a version of creamy mushroom cheesy rice before. Undoubtedly it has included cream of mushroom instead of real mushrooms. Hang on tight, because this recipe is a game changer. Fresh mushrooms locally sourced are a huge flavor improvement from your typical rice recipe. We are lucky enough to have Mushroom Authority right here in Northern California. Not only can you buy a wide variety of mushrooms from them, but you can purchase mushroom kits and grow your own!

Mushrooms are high in Vitamin B as well as Vitamin D. However, when you pour out a can of cream of mushroom, you’ve sadly lost a lot of the nutrients that were in the mushrooms to begin with.  

We paired sresh shiitake mushrooms with local cheese from Pedrozo Dairy. They have an outstanding gold cheese that has won the hearts of the kids. My husband is what I like to call a “cheese snob”. He cares very much about what kind of cheeses enter our house and this one passed with flying colors.

 

Pair this with our honey sesame pork chops or homemade chicken nuggets for a complete meal!

 

Mushroom Cheesy Rice

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Yield: 2 cups rice

Serving Size: 1/2 cup rice

Ingredients

  • 1 large shiitake mushroom
  • 2 cups cooked brown rice
  • 2 T butter
  • ½ cup cubed northern gold cheese
  • ½ tsp white pepper
  • ½ tsp salt
  • 1 clove garlic, minced

Instructions

  1. In a medium saucepan, melt the butter with the diced mushroom.
  2. Cook on low-medium heat for 3 minutes allowing the mushrooms to turn golden brown.
  3. Add in the rice, garlic, salt and pepper.
  4. Cook for 5 minutes, stirring as you go.
  5. Last, add in the cheese. Cook for only 3-4 minutes. You want the cheese to soften, but not melt completely.
  6. Serve immediately.
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