Mushrooms and rice

The chicken in this meal was not the star. I made enough to have left-overs of the mushroom rice recipe. I will have this for lunch one day this weekend. You can find the recipe Here
Printable Recipe Ingredients:
2-3 T. olive oil, separated
2 T. butter
1 1/2 pounds mushrooms, sliced thick
2 garlic cloves, minced
1 small onion, finely diced
1 1/2 cups long grain rice
2 1/4 cups vegetable or chicken stock
 1/2 - 2 cups green scallions




Method;
1. Heat 2 T. olive oil in large pot over high heat. Add 1/2 of the mushrooms, and cook for 5 minutes until golden. Season with salt and pepper and remove from heat and set aside
2. If pot is dry, add another 1/2-1 T oil, and butter.Add onions and garlic. Cook for 30 seconds
3. Add remaining mushrooms and cook 5 minutes until mushrooms are lightly browned and pot is brown.
4. Add rice. Stir to coat rice and then add a splash of broth to deglaze pan.
5. Add remaining broth. Place lid on, bring to a simmer then turn heat to medium low.
6. Cook 15 minutes or until there is no residual liquid.
7. Remove from stove, remove lid, Quickly toss in reserved mushrooms and scallions, put lid back on. Leave for 10 minutes.
8. Fluff rice with fork and enjoy. I know I did.