Mushroom and Fried Corn Rice Recipe
- 1 A 1/2 cups long grain rice
- 1 can (15 ounce) Mexican Style whole kernel corn
- A 1/2 stick butter
- A 1/2 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
- A 1/2 teaspoon Cajun Seasoning
- 1 lemon sliced
- Bring to boil 1 A 1/2 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.
long grain rice, kernel corn, butter, olives, white mushrooms, white mushrooms, portabella mushrooms, cajun seasoning, lemon
Taken from cookeatshare.com/recipes/mushroom-and-fried-corn-rice-9606 (may not work)