Madre’s Legacy
Madre’s Mushroom Rice is one of my favorite side dishes. It is rich and savory with a little bit of crunch from the almonds. This recipe comes from my husband’s grandma Carol (lovingly called Madre by some folks in the family). She passed away last year and I love being able to make her recipes for my family as a way of remembering her. She loved to bring people together and she knew that good food was one of the best ways to do that. We love you Madre!
Ingredients in Mushroom Rice
butter beef broth water parboiled rice canned mushrooms celery – diced green onions – sliced slivered almonds
Ingredient Additions and Substitutions
This great side dish already has so much flavor. But you can switch it up to your own taste with these other ingredient ideas.
long-grain rice jasmine rice basmati rice white button mushrooms baby Bella mushrooms cremini mushrooms vegetable broth carrots onions bell peppers parmesan cheese
Instant Pot Mushroom Rice Recipe
This recipe is for an oven baked mushroom rice, but it also cooks up great as an Instant-Pot recipe!Add everything but the green onions to the instant pot and stir well. Set the pot to Manual Pressure Cook (High Pressure) and set the timer to 4 minutes. When the instant pot beeps, let the pressure release naturally for 5 minutes and then quick release the remaining pressure manually. Remove lid away from you, sprinkle in the sliced green onions and gently stir them in. Read Next: Easy Dinner Ideas
How to Make Mushroom Rice
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