Lemony Rice with Mushrooms

By Joyce Bunderson Published: July 25, 2010

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Ingredients

• 5 cups chicken broth
• 1 pounds mushrooms sliced
• 1 cup onion finely diced
• 1 clove garlic minced
• 1 cup Parmesan cheese finely grated
• 2 teaspoons lemon zest
• 1/2 teaspoon thyme leaves
• 2 tablespoons extra virgin olive oil
• 2 cups brown rice
• salt asdesired
• pepper as desired

Instructions

1. Put the chicken broth in a saucepan and bring it to a low simmer; add the rice and simmer for about 40 minutes.
   
2. Prepare the Mushrooms, onion, garlic and Parmesan cheese. Before zesting the lemon, thoroughly wash and rinse.
   
3. In a large saucepan add the oil, mushrooms and thyme and stir. Season the mushrooms lightly with salt and pepper, if desired.
   
4. Cook, stirring often, until the mushrooms are brown, 8-10 minutes. Remove the mushrooms to a plate.
   
5. In the same pan heat the remaining 1 tablespoon of olive oil over a medium-high heat.
   
6. Add the onions and stir. Cook, stirring often, until the onions are translucent, 8-10 minutes.
   
7. Stir the sautéed mushrooms and onions into the rice.
   
8. And finish cooking until rice is tender. When rice is tender, stir in the lemon zest and Parmesan cheese.
   

• Skill Level: Easy