Arkansas Women Blogger, Keri Bucci who writes at My Table of Three, likes to keep it simple yet full of flavor. On today’s Foodie Friday, she’s sharing one of her family favorites – Mushroom Brown Rice. While Keri uses instant rice, you could easily prepare it my favorite way – Perfect Brown Rice Every Time – using Riceland’s Long Grain Brown Rice.
Or, you could use one of Riceland’s newer products – Premium Brown Rice Boil in Bag which cooks in only 10 minutes!
Features of Premium Brown Rice Boil in Bag:
- Cooks in 10 minutes
- Made from premium long grain brown rice
- Cholesterol Free
- Sodium Free
- Gluten Free
- Fat Free
- No MSG
- Rice kernels stay separate when cooked
- Consistent cooking results
- Grown by American family farmers in Arkansas and Missouri
(Photos courtesy of Riceland Foods)
For additional recipes using Riceland’s boil-in-bag white or brown rice check out the round-up of great ideas on Riceland’s web site. I’m anxious to give these suggestions a try soon.
I know we’ve shared this before, but I still absolutely love this video of the Martin Family, a former Cross County Farm Family of the Year, featuring former Miss Arkansas Rice, sweet Jenna Martin. If you can watch this without getting a lump in your throat or a tear in your eye, I’d be shocked.
Ingredients
- 3 cups instant brown rice
- 2 (14 oz) cans fat-free beef broth ( or veggie broth for vegetarian version)
- 8 ounces of Baby Portobello Mushrooms, sliced
- 1/2 cup of chopped red onions
- 1 Tbsp of olive oil for cooking mushrooms
- 1 tsp onion powder
- 1 tsp garlic powder
- salt and pepper to taste
Instructions
- See Keri's blog, My Table of Three, for full diections.