Rice San Francisco Style

Sautéed mushroom, garlic and onion combined with brown rice and egg noodles. Mixture is simmered in chicken broth, seasoned with salt and pepper and served hot.

Ingredients -

2 tablespoons Unsalted Butter
1 cup Sliced Fresh Mushrooms
2 Garlic Cloves, chopped
1 large White or Yellow Onion, chopped
1 cup Uncooked Brown Rice
1 cup Fine Egg Noodles, broken into small pieces
3 cups Chicken Broth
Coarse Salt, to taste
Fresh Ground Black Pepper, to taste

Preparation:

1. Melt butter in a large skillet over medium heat.

2. Sauté sliced mushrooms, chopped garlic and chopped onion for 3 minutes.

3. Stir in the uncooked brown rice and egg noodle pieces. Cook until the rice becomes translucent.

4. Add the chicken broth and bring to a boil.

5. Lower the heat to low and simmer for 20 minutes or until rice is tender.

6. Season rice with coarse salt and fresh ground black pepper.

Cooking Tip

Brown Rice

The bran layers are retained when milling brown rice, which is what gives it the light brown color. The bran layers also contain most of the nutrients in rice making brown rice slightly healthier than white rice.

Cooking Tip

Fresh Sliced Mushrooms

Button or Cremini mushrooms are a good choice here. If the mushrooms have been wiped and are clean the liquid that is drawn from them is perfectly suitable to retain and keep in the dish.

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