Royal Rice and Mushrooms

Next to potatoes, rice has also been enjoyed in some very interesting and delicious side dishes at our table for many years.

My favourite while living at home was a bowl of fluffy white rice with a couple of  knobs of sweet butter melted in and topped with a generous sprinkle of freshly chopped Italian parsley.  This is still a perfect option on those days needing a break from potatoes and looking for a simple tasty side.

During my high school years Home Economic classes were mandatory and reflecting back on those days I realize how much the 101 lessons in just about everything pertaining to the home and life skills created a solid base to grow on.

I’ve saved many of the information sheets and recipe booklets that were handed out and to this day still draw ideas and inspiration from the lessons learned during those years.

Several recipe booklets have survived the many years of use along with the one containing this recipe for Royal Rice and Mushrooms.  Back in the day, this booklet was published by the Rice Council of America and has several delicious recipes that we have come to enjoy as main dishes and sides.  Unfortunately, it’s most likely been out of print for some time and probably won’t be making a comeback any time soon. 

If it does make a comeback the title of the booklet "Man-pleasing Recipes" will require updating for obvious reasons although the recipes themselves are still as good as the day they were printed.

However, one very important change is a must in this particular recipe.  The use of fresh mushrooms is imperative since I’m sure the canned variety originally called for in this recipe wouldn't be that pleasing to any man!
 
Royal Rice and Mushrooms
1/2 cup finely chopped green onions including tops
2 tablespoons butter
4 tablespoons cooking oil
3 to 4 cups cooked rice
1 pound button mushrooms
Salt and pepper to taste

1. Sautee mushrooms in oil and butter until almost all of the liquid released by the mushrooms has evaporated.
2. Add the chopped onions and continue cooking until onions soften slightly (do not overcook onions).
3. Add cooked rice and mix together, season with salt and pepper.
4. Cook until heated through; if too dry add a few tablespoons of chicken or beef stock or water. (Addition of liquid should evaporate and just add a little moisture to the mushrooms and rice, no liquid should remain on the bottom of the pan.
5. Makes 4 to 6 generous sides.

 
 








Notes, Tips and Suggestions

• You may be wondering exactly what the size of a knob of butter looks like.  No it is not the size of a door knob! It’s more like the size of a walnut or to be a little more precise 2 tablespoons. I first heard about this standard of measurement on a Jamie Oliver cooking show (one of my favourite cooks) but it seems that Jamie always adds the size of knob he feels necessary at the time. I think that’s one of the reasons I like the way he cooks!
• Although never having tried myself I’m sure this recipe will work with different types of rice.
• Various types of mushrooms such as crimini, oyster etc. or a mix of different varieties can also be used.
• This rice dish makes a great side for meat and chicken dishes.

Believe It Or Not

This booklet is at least fourty five years old and still being utilized and no I wasn't kidding about the title.