Brown Rice with Mushrooms and Peas

I had leftover peas from the chicken dish I made the other day. A small half bag. Destined to be lost forever in the freezer, squished in and passed over for the corn, the string beans or whatever else was in there, only to be found a year later, a solid block of green freezer burn. So I had to use those vibrant green beauties.

I'm getting a bit tired of potatoes, lately we've had them roasted, frenched, baked, boiled, mashed and smashed, it was time for rice. And I had mushrooms that looked perfect but I just didn't feel like stuffing them. Not to mention I was out of kitchen practice and didn't feel like getting involved. A roasted chicken with rice was easy enough. So made it even less fussy and cheated. Boil in bag rice. Brown rice. I still tried to be somewhat healthier even if I cheated. Ten minutes in the micro. No crunch. Have I mentioned that I am rice challenged? My family was getting used to crunchy rice by the time I discovered this gem. Really is perfect for a last minute decision. And this was very last minute. My fingers were just about to dial that takeout number. Good thing, too, because this dish went perfectly with the roasted chicken and was a HUGE hit. Even with the pickiest.

Brown Rice, Mushrooms and
Recipe by There's Always Thyme to Cook
Printable Recipe

olive oil, for pan
1/4 cup shallots, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh thyme
salt and freshly ground black pepper
2 cups brown rice, cooked to package directions (4 cups cooked rice)
1/4 cup dry white wine
1 cup chicken broth
10 oz. cremini mushrooms, sliced
1 1/2 cups frozen peas

Heat 1-2 tablespoons of olive oil in a medium saucepan over medium heat.  Add shallots, garlic, and thyme. Season with salt and freshly ground black pepper. Cook until the shallots soften and start to brown.  Raise the heat to medium-high, add a little more olive oil, if needed, and then add the mushrooms.

Stir occasionally, until the mushrooms are cooked and slightly browned. Add the wine and chicken broth and stir. Reduce the broth and wine for about five minutes. Season to taste. Stir in the cooked rice and cook until the juices are all absorbed into the rice. Mix in the peas, leave on the heat for another minute or two and then serve.

Joining Beth at Beth Fish Reads for her fun Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.

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