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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This recipe is a breeze to make. Perfect with checken or beef. Ingredients:
1 tablespoon salt |
1 teaspoon garlic powder |
1 teaspoon ground ginger |
1 teaspoon onion powder |
1 teaspoon white pepper |
1/2 teaspoon cayenne |
4 tablespoons unsalted butter |
1 lb quartered fresh mushrooms |
1 cup chopped onion |
2 cups converted white rice |
2 tablespoons chopped fresh ginger |
2 cups chicken stock |
2 -3 cups heavy cream |
1/2 cup freshly grated parmesan cheese |
Directions:
1. Combine the seasoning mix ingredients in a small bowl.
2. Preheat the oven to 350*.
3. Heat the butter in a large ovenproof skillet, preferably one that has a tight-fitting lid (If you don't have a tight fitting lid, just use aluminum foil to cover!).
4. When the butter sizzles, add the mushrooms, onions, and seasoning mix.
5. Cook, stirring frequently, for 6 minutes, then add the rice and ginger.
6. Stir in the stock, 2 cups heavy cream, and Parmesan cheese and mix thoroughly.
7. Cover and bake for 45 minutes.
8. Remove from the oven and check to see if there is still some liquid in the bottom of the pan.
9. If not, add the remaining cup of cream.
10. Let sit until the liquid is absorbed, about 10 minutes, before serving.
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