Mushroom and Sage Rice
Ingredients
1 cup of rice
2 tbsp porcini mushroom and sage olive oil
2 tbsp porcini mushroom and sage olive oil
1/4 lb Mushrooms (We used locally grown Blue Oyster Mushrooms from Myers Mushrooms)
Salt and Pepper to taste
Salt and Pepper to taste
Directions
- Add rice and 1 tbsp olive oil to the skillet and toast. Add one and 1/3 cup of water. Bring to a boil. Simmer for 15 minutes. Let stand for 10 minutes.
- Cut and saute mushrooms in 1 tbsp porcini mushroom and sage oil, 3-4 minutes until tender.
- Add mushrooms to the rice then stir and warm together, add salt and pepper to taste.
