Easy Brown Rice Mushroom Recipe (Hungarian Gombas Rizs)

This easy mushroom rice recipe is adapted from a traditional Hungarian recipe. Instead of white rice, I substitute long grain brown rice and use canned mushrooms instead of fresh, which makes this recipe for mushroom rice really fast and easy. 

Mushrooms with rice is traditionally used as a garnish or side dish for roast meats or veal cutlets. Easy Brown Rice Mushroom Recipe is perfect as a one-course meal; it's filling and doesn't need any accompaniment. It can be adapted as a vegetarian dish by substituting olive oil for the butter and using vegetable broth.

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INGREDIENTS: 
2 cups long-grain brown rice 

3 tablespoons butter

1/2 finely chopped onion (optional) 

Salt (Use less if you are using a salted broth)

Freshly ground black pepper

3 cups cold chicken or vegetable broth (use boxed or canned broth if homemade broth is not available)

2 tablespoons chopped fresh parsley

2 small cans sliced white mushrooms with liquid

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INSTRUCTIONS:

Do not wash the rice! In a medium saucepan, heat the butter and fry the rice for a few minutes. At this point, you can add the chopped onions. Stir well but do not let the rice get too browned. Add salt and pepper to taste. Pour over the rice the 3 cups of cold broth. Cover with lid and bring to a boil, then immediately reduce heat to low and let the rice simmer for 10-12 minutes. 

At this point, uncover the pot and stir in the sliced mushrooms and the liquid from the cans. Allow to simmer for another 5-7 minutes or until the rice is no longer hard and the liquid has been absorbed. Add the chopped parsley and stir again. Serves 6.

Place the rice into a microwave-safe serving dish to make reheating easy.  Keep leftover rice refrigerated. Tastes great the next day, too!

Serves 8-10
Prep Time: About 30 minutes