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Quick and Easy Recipe
Mushroom and Fried Corn Rice Recipe
My Mushroom and Fried Corn Rice is a side dish packed with flavor and full of the fall colors. It's a side dish my family treasures and request every year.
| Prep time: 5 Minutes |
American
|
| Cook time: 30 Minutes | Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 264g | |
| Recipe makes 4 servings | |
| Calories 455 | |
| Calories from Fat 134 | 29% |
| Total Fat 15.35g | 19% |
| Saturated Fat 8.04g | 32% |
| Trans Fat 0.01g | |
| Cholesterol 33mg | 11% |
| Sodium 263mg | 11% |
| Potassium 670mg | 19% |
| Total Carbs 71.77g | 19% |
| Dietary Fiber 4.2g | 14% |
| Sugars 3.78g | 3% |
| Protein 10.32g | 17% |
Ingredients Convert Measures
- 1 ½ cups long grain rice
- 1 can (15 ounce) Mexican Style whole kernel corn
- ½ stick butter
- ½ cup diced olives with pimientos
- 8 ounces whole white mushrooms
- 8 ounces sliced white mushrooms
- 8 ounces sliced portabella mushrooms
- 1 tablespoon Mrs. Dash Seasoning
- ½ teaspoon Cajun Seasoning
- 1 lemon sliced
Directions
- Bring to boil 1 ½ quarts of water and add the sliced and whole white button mushrooms. Once they become tender drain and put aside. Fry the sliced portabella mushrooms drain and put aside. Add the rice to the boiling mushroom water and boil until tender (approximately 15-18 minutes) then put in a strainer to drain. While the rice is boiling, in a 12 inch skillet on high heat, add 1 tablespoon of butter and the can of drained corn. Stir until some carmelization appears on the corn and put aside. In another skillet the same size, add the mushrooms and season to taste with the Mrs. Dash and Cajun Seasoning; pan-frying to remove any excess moisture. Using a 1-gallon stockpot add the rice, olives, white mushrooms, corn and remaining butter and stir in a folding manner. Adjust the seasoning. Place the sliced portabella on a plate and top with the mushroom/corn/olive mixture. Squeeze lemon juice on the portabella mushroom slices as a garnish.
October 29, 2008 20:51