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Garlicky Cream of Mushroom and Spinach Rice Recipe

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This recipe for Garlicky Cream of Mushroom and Spinach Rice is from Our Farm, Our Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup rice, cooked
8 oz mushrooms, chopped
1 small onion, chopped
2 large cloves garlic, smashed and chopped
8-10 oz baby spinach, chopped
1 tbsp dried (or fresh) parsley
1/2 cup sour cream
1/2 cup milk
1/2 cup water
2 tbsp butter
1 tbsp flour
2 tbsp scotch whiskey
Directions:
Directions:
Sauté mushrooms in large, pre-heated caste iron skillet until lightly browned, 3-4 minutes. Add onion and sauté until onions are soft, 3-4 more minutes. Add garlic and sauté one more minute. Add 1/4 - 1/2 tsp salt and cracked pepper to taste. Remove vegetables from pan and set aside.

Melt butter in pan. Add flour and stir, cooking to cook the flour 2-3 minutes. Whisk in whiskey, cook 3-4 minutes. Add milk, sour cream, and water stirring constantly to incorporate ingredients and remove lumps. Cook 3-4 minutes more, stirring constantly, until gravy thickens slightly.

Add rice to pan to heat through. Return vegetables to pan and stir to heat through. Add more milk or water to get the desired consistency. Season with salt and pepper to taste.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is a grown-up version of the cream of mushroom rice Grandma Mary Alice used to make when I was growing up. This rice can be made without the mushrooms. A dry white wine can be substituted for the whiskey, or the alcohol can be omitted.

 

 

 

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