This is a super-simple side dish that only takes a few minutes to prepare and is very inexpensive. Pair it with grilled chicken, pork or salmon. Use real butter or it will not turn out.
2 cups instant white rice (5-min)
2 cups water
1 heaping tbs. chicken base
1 tbs. chopped fresh parsley
Fresh-ground black pepper to taste
2 tbs. butter
1 small 4oz. can mushrooms, pieces and stems (with juice reserved)
1 medium carrot, washed, peeled and diced fine
1 small onion, minced
1 stalk scallion with greens, trimmed and thinly sliced
In a sauté pan, fry the minced onion and diced carrot in butter over medium heat until tender, but not carmelized. Remove and put aside.
In a covered saucepan, bring the water and reserved liquid from the mushroom to a rolling boil, then add the chicken base, parsley, mushrooms, sautéed onion, carrot and the rice. Season to taste with black pepper.
Stir, remove from heat and let stand covered for five minutes until the liquid is absorbed and the rice is tender but not overcooked.
Before serving, add the scallion and gently fold in.