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I love this Parmesan Mushroom Rice! Made with garlic, basil and white wine, it’s a great side dish for chicken, beef or pork chops! It’s super easy to make and ready in about 30 minutes! Plus, it’s made in one pot! So, easy clean up!
For this recipe you’ll need a large skillet with a lid or large lid that will fit over a skillet. Heat the skillet over medium – heat, add olive oil and minced garlic. Let cook for just a minute or two and add the sliced mushrooms and spices.
Let the mushrooms cook down a little and add the white wine. Then let the mushrooms cook with the wine until the wine is pretty much cooked off.
Then add the chicken broth, bring to a low boil and then add the rice. Reduce the heat to a simmer and cover. Cook the rice for about 20 minutes until all the liquid is gone. I would stir the rice every couple of minutes to make sure it doesn’t stick to the pan.
About 10 minutes in, add the chopped fresh basil and stir to incorporate.
When the rice is cooked, add the parmesan cheese and stir through the rice.
Serve garnished with additional parmesan and basil.
Enjoy!
Recipes you might like:
- 2 cups Chicken Broth
- 1 cup Rice
- 1/2 cup White Wine
- 1/2 cup Parmesan
- 8 oz. Button Mushrooms, sliced
- 3 cloves Garlic, minced
- 1 tbsp Olive Oil
- 8 – 10 Basil Leaves, chopped
- 1/4 tsp Garlic Powder
- Salt
- Pepper
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Heat olive oil and garlic in a large skillet with a lid over medium-high heat.
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Add mushrooms, garlic powder and salt and pepper to taste.
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Cook for 5 minutes and then add white wine.
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Cook for additional 5 – 10 minutes until mushrooms and wine have cooked down.
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Add chicken broth and bring to low boil.
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Add rice and reduce temperature to simmer and cover skillet with lid.
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Cook for 20 minutes, stirring every couple of minutes to make sure the rice doesn't stick.
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With 5 – 10 minutes left, stir in basil.
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When all the broth has cooked into the rice, stir in parmesan.
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Garnish with additional parmesan and basil if desired.
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Enjoy!