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Paula Deen Recipe: Southern Brown Rice with Mushrooms

This affordable, easy-to-make rice will fill up your guests as a holiday side and satisfies as a quick weeknight dish, too. From Paula Deen’s Southern Cooking Bible.

This is the way we made our rice when I was growing up in Albany, Georgia, in the southwest corner of the state. I guess Bubba and I would get this for dinner at least twice a week, which, believe me, was just fine with us. It’s the kind of dish that’ll fill you up right without emptying out your pocketbook.

3 tablespoons butter
3/4 cup chopped yellow onion
1 cup long-grain white rice
1 can (4 ounces) sliced mushrooms, drained
13/4 cups beef broth
1/4 teaspoon salt
Chopped fresh parsley, for garnish

1. In a medium saucepan, heat the butter over medium heat. Add the onion and cook until soft and golden, 10 to 12 minutes.

2. Add the rice and mushrooms and cook, stirring to coat with the butter, for about 2 minutes. Pour in the broth and add the salt. Bring to a boil over high heat. Reduce to a simmer, cover, and cook until most of the liquid has been absorbed and the rice is tender, 17 to 20 minutes. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork. Serve garnished with parsley.

Long-grain rice is my favorite rice. Its grains are slender and lower in the type of starch that shorter-grain rice types have. So for rice dishes like this, stick with long-grain and they won’t end up all gluey and sticky. Instead, your rice will cook fluffy, with separate grains.


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