Bring chicken stock, parsley, lemon juice and 1 tablespoon of butter to a boil. Add instant brown rice and stir. Simmer covered for 5 minutes. Remove from heat and stir. Let stand 5 minutes and fluff with fork. Meantime, clean and stem mushrooms and give them a course chop. Add 2 tablespoons of butter to large saute pan. When butter is bubbly and mushrooms and saute for about 3 minutes. Add rice to saute pan with mushrooms and incorporate. Cook to desired consistency or until all liquid is absorbed into rice. I serve this with Caramelized Baked Chicken from this site. Absolutely delicious!
My first try at this recipe produced a little too much liquid so I decreased from 1 3/4 cups liquid to 1 2/3 cups of liquid.
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|Serving Size: 1 Serving (141g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 58 (22%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 12.9mg||4 %|
|Sodium 76.9mg||3 %|
|Potassium 339.2mg||9 %|
|Total Carbohydrate 45.8g||13 %|
|Dietary Fiber 2.1g||9 %|
|Sugars, other 43.6g|
|Protein 6.3g||9 %|
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Calories per serving: 267
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