Thanks to my friends at Riceland Foods for sponsoring this post. Although there is a sponsored element, all opinions, recipes and words are my own.
Every year there’s a debate in our house about what kind of starchy side we want to serve with our traditional Christmas roast. There’s the classic potato versus everything else argument that gets tossed around. While I appreciate all different ways to make a potato dish stand out (I mean have you tried these truffle mashed potatoes?) the mushroom brown rice recipe that we make every year to accompany the roast is the best part of the meal.
When my friends from Riceland Foods told me they were coming to Atlanta, I knew I wanted to share this easy Brown Rice dish with you guys in partnership with them. I’m always a fan of the idea of brown rice, but then after you’ve finished cooking it, the rice somehow ends up al dente which is not what we’re going for when making a creamy rice-otto.
What I love about a rice-otto is it has all of the great elements of risotto but without the time commitment and the effort. The brown rice is ready in 20 minutes, and then it’s a quick and simple toss together of the ingredients before serving. It’s a no-fuss side dish that’s perfect for any of your Holiday meals.
Don’t let the name fool you, Riceland Foods has more than rice to offer like cooking oils perfect for fish or turkey fries, as well as some easy rice mixes for the perfect pre-made side dish. And for the food lover in your life who you want to surprise with a unique gift, Riceland even has holiday gift boxes complete with a hand towel, hot mitt, wooden spoon, a bag of brown rice, and each box donates $5 to Feeding America.
Needless to say, this rice-otto went over better than traditional risotto and it was much easier to make. I hope you give it a try this Holiday season and if you do, tag #darlingEats so I can see it come to life on social media!
- 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
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.
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.
In the mushroom skillet, add your parsley, thyme, and tarragon. Stir and cook for an additional 5 minutes.
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.
Add salt and pepper to taste.