Mushroom & Sage Rice

1 1/2 c. long grain or converted white rice, uncooked
2 c. chicken broth or stock
3/4 c. onion, finely chopped
2 cloves garlic, finely chopped
1 1/2 Tbsp. Mushroom & Sage Olive Oil
1/4 tsp. salt
1/4 tsp. ground black pepper

In a large saucepan, saute onion in olive oil until soft and a light golden color. Add chicken stock or broth and bring to a boil. Stir in rice, salt and pepper, cover, and reduce heat. Simmer on low heat for 20 min. Remove from heat and let sit, covered for 3-5 minutes. Fluff with fork and serve immediately.

*Tested in Private Cooking Class

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