If you follow our blog, you already know that I’ve put myself on a “de-hoarding” diet. What I’ve been doing over the past few weeks is cleaning out my pantry of the foods I buy in excess that just end up sitting there collecting dust. I am training myself to only buy a few grocery items at a time that can be used in recipes that incorporate many of the food items I already have on hand.
Last weekend, it was time to pull out the chicken broth!
Items on hand:
- Chicken broth
- Rice
- Onions
- Olive oil
- Freshly grated parmesan cheese
What I bought:
- 1 container of sliced mushrooms
- Add 1 cup of rice to 1 ½ cups of chicken broth and cook rice according to package directions.
- Finely dice 1 small onion. Heat 1 tbsp olive oil in a frying pan and add diced onions. Cook on medium high heat until golden brown. Set onions aside.
- In the same pan, add 1 tbsp olive oil and add the mushrooms and cook on medium high heat until the mushrooms are cooked through and slightly golden (don’t burn them)
- Add the onions, mushrooms and grated parmesan (as much as you like), season with salt and pepper and toss together.
If you have parsley on hand, sprinkle some into the rice as well. It’s also really tasty with a squirt of lemon juice.
I had ½ a cup of broth left over which I froze to use for another dish.
This rice dish makes a great side with grilled chicken and steamed broccoli.
