Wild Mushroom and Parmesan Brown Rice

Wild Mushroom Brown Rice Wild Mushroom Brown Rice Wild Mushroom Brown Rice Wild Mushroom Brown Rice Wild Mushroom Brown Rice Wild Mushroom Brown Rice Wild Mushroom Brown Rice Wild Mushroom Brown Rice Wild Mushroom Brown Rice Wild Mushroom Brown Rice Wild Mushroom Brown Rice

Wild Mushroom Brown Rice
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Course: Side Dish
Cuisine: American
Keyword: brown rice, mushroom rice
Servings: 6
  • 1 cup Riceland Brown Rice
  • 2 cups water
  • 1 tsp salt
  • 1 tbsp unsalted butter
  • 8 ounces wild mushrooms mix
  • 1 tbsp water
  • 1/2 cup parsley chopped
  • 4 stems thyme
  • 2 stems tarragon diced
  • 4 ounces parmesan sliced thinly
  • salt and pepper to taste
  1. In a heavy bottom saucepan, bring water, rice and salt to a boil. Once it's reached a rolling boil, reduce heat to low and simmer for 40 minutes. 

  2. After 15 minutes have passed, heat a skillet to medium-high, and add your mushrooms and water. Cook for 10 minutes, stirring continuously and adding a TBSP of water if the mushrooms start to stick to the bottom. 

  3. In the mushroom skillet, add your parsley, thyme, and tarragon. Stir and cook for an additional 5 minutes.

  4. When the rice has finished cooking, add in a TBSP of unsalted butter and your 4 ounces of parmesan. Stirring together to make sure the parmesan is incorporated. When the parmesan has been incorporated, add your mushrooms and herbs. 

  5. Add salt and pepper to taste. 

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