Creamy MUSHROOM faux RISOTTO
Gluten-free / can be vegan
1 cup regular white long-grain rice, uncooked (do NOT use instant rice)
1/2 cup yellow or white onion, finely chopped
3 tsp. garlic, crushed or minced………..............2 TB extra-virgin olive oil
About 6-10 white button mushrooms, sliced
1-2 tsp. Kosher salt……………………….................about 1/2 tsp. black pepper
2 cups milk (any kind you want ~ I like unsweetened almond or cashew milk)
1/4 tsp. dried tarragon or dried thyme leaves, crushed
2-3 TB butter (or margarine, if you want to keep this dairy-free/vegan)
OPTIONAL: fresh chopped parsley (garnish)
Heat olive oil in a large skillet over medium-high heat. Saute chopped onion and garlic in the olive oil until onion is tender. Add sliced mushrooms, sprinkle with a little bit of salt, and continue cooking on medium heat (stirring until mushrooms are soft and lightly browned) for several minutes.
Add the uncooked rice and milk to the skillet; bring it to boil, then immediately reduce to simmer. (TIP: I have an electric glass stovetop and the burners take forever to cool down. So, I put a front burner on simmer while I put the skillet to boil on the back burner. Then when I need to lower to simmer, I move the burner to the front burner and turn off the back burner.)
Add the tarragon or thyme; mix well and let everything slow-simmer until the liquid is absorbed and the rice is soft (usually about 15 minutes or so). and mix well. Cover the skillet with the lid. Let the mushrooms, rice and milk simmer until liquid is absorbed. When it’s done, stir in the butter ~ taste and add more salt & pepper, if needed. You can garnish with some fresh chopped parsley to serve.
Serves about 3-4 (but 2 people may finish this off because it's just that addicting!) * If you do have leftovers, you can reheat them in the microwave, but add a little bit of water in the bottom of the covered container first.