Ingredients
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1
|
cup
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Mahatma® Whole Grain Brown Rice
|
|
2 1/2
|
cups
|
chicken broth
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|
1
|
Tbsp
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olive oil
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|
1
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Tbsp
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minced garlic
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|
1/2
|
cup
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onion, minced
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|
8
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oz
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mushrooms, sliced
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|
1
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can
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(12 oz.) evaporated milk
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|
1/2
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cup
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shaved Parmesan cheese
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|
|
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salt and ground black pepper, to taste
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Cooking Directions
In a medium saucepan, bring chicken broth to a boil. Stir in rice, reduce heat to low and cover; simmer 15 minutes. Meanwhile, heat olive oil in a medium skillet over medium heat. Add garlic; sauté 30 seconds. Stir in onions; sauté 2 minutes, add mushrooms, and continue to cook for 5 minutes or until mushrooms are soft. When rice is ready, remove lid, increase heat to medium and stir in evaporated milk. Cook for 5 minutes, stirring frequently, until rice is thick and creamy. Remove from heat and stir in mushroom mixture and Parmesan cheese. Season with salt and pepper, if desired. Serve immediately.