This is a delicious dish of rice mixed with mushrooms, garlic and onion. This recipe works equally well with white or brown rice.
This is really, really good. But I have one suggestion that will improve it a great deal. I never cook white rice, so I can't speak knowledgeably about it. But, if you use BROWN rice, try soaking the rice in water for about 20 minutes before cooking (be sure to drain it), then cook the rice in plain water with just a little oil or butter and NO salt (or chicken broth with NO SALT CONTENT). The rice will cook faster and turn out MUCH softer and plumper with presoaking and without the salt. To get that chicken broth flavor, you can add chicken bouillon after the rice is cooked. Brown rice cooked in a salty liquid just doesn't ever get really done. - 25 Jan 2005 (Review from Allrecipes US | Canada)
Use Crimini mushrooms (Baby Portabello's) and beef broth...Double up on the amount of mushrooms...Vegetable broth can also be used....Top w/ grated parmesean cheese just before serving and sprinkled with some snipped chives. - 15 Dec 2006 (Review from Allrecipes US | Canada)
Excellent! Just pay attention to the rice/lquid ratio. 1 to 1 for minute rice or 1 to 2 for long cooking rice. - 06 Oct 2003 (Review from Allrecipes US | Canada)