Mushroom Dirty Rice
Southern style dirty rice gets its name from...
the specks of chicken liver and gizzards originally used to make the jambalaya adjacent dish. Sometimes called rice dressing, it’s evolved, and these days is more likely to be made with ground beef or pork instead of offal. But you can skip the meat altogether and use mushrooms to make a tasty, highly seasoned, brown-flecked side dish.
As with most mushroom-based dishes, we like to start with the dry sauté, a mushroom cooking technique that concentrates their umami-filled flavor. The mushrooms cook in a hot skillet without any added fat until they give up most of their water, then olive oil and the other ingredients are added.
What You'll Need
Ingredients
- 1/2 pound of mushrooms, chopped
- 2 tablespoons of Novo Frantoio extra virgin olive oil
- 1 onion, chopped
- 2 jalapeno chiles, chopped*
- 2 celery stalks, chopped
- 1/2 teaspoon of Burlap & Barrel Purple Stripe Garlic
- 1 tablespoon of dried thyme
- To taste black pepper, ground
- To taste kosher sea salt
- 3 cups, cooked Kokuho Rose Heirloom Brown Rice
- 1 teaspoon of Worcestershire sauce
- 1 teaspoon of soy sauce
- Finely chopped flat leaf parsley & sliced green onions to garnish
- To taste Burlap & Barrel Smoked Pimentón Paprika
- *remove seeds and white pith if desired for less chile heat
Equipment
- 1 large skillet
- 1 chef's Knife
- 1 cutting board
- 1 metal spatula
- measuring cups
- measuring spoons
What you'll have to do
Step 1
In a large skillet over medium-high heat, cook the mushrooms by themselves, stirring often, until any liquid has evaporated, about 15 minutes.
Step 2
Add 2 tablespoons olive oil, onion, jalapeno, and celery to the skillet along with 1/2 teaspoon garlic powder, 1 tablespoon thyme, black pepper, and salt. Cook, stirring occasionally, until the onion has started to brown and vegetables are very soft, about 15 minutes.
Step 3
Add the rice, 1 teaspoon worcestershire, and 1 teaspoon soy sauce and stir to mix well. Cook for another 5 minutes or so, using a metal spatula to turn the rice and scrape the bottom of the skillet. Taste and add salt if needed.
Shop this recipe
Out of stock
Olive Oil
Novo Frantoio
Tuscany - Italy
Out of stock
Salt, Herbs, & Spices
Purple Stripe Garlic
Cao Bằng - Vietnam
Out of stock
Salt, Herbs, & Spices
Smoked Pimentón Paprika
Extremadura - Spain
Salt, Herbs, & Spices
Kosher Sea Salt, Wellspent
Gossen Island - Norway
Out of stock
Rice & Grains
Kokuho Rose Heirloom Brown Rice
San Joaquin Valley - California
More recipes
West African-Style Fat Rice
Every rice-eating culture has a “rice with stuff” dish, a bunch of vegetables and other savory bits cooked with the rice in a single pot. In Burkina Faso they call...
Insalata di Riso
When Italians take their traditional summer vacation, this rice salad is what they eat.