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
For the shopping list
- 1/2 pound of mushrooms, chopped
- 1 onion, chopped
- 2 jalapeno chiles, chopped*
- 2 celery stalks, chopped
- 1 tablespoon of dried thyme
- To taste black pepper, ground
- 1 teaspoon of Worcestershire sauce
- 1 teaspoon of soy sauce
- Finely chopped flat leaf parsley & sliced green onions to garnish
- *remove seeds and white pith if desired for less chile heat
From the kitchen
- 1 large skillet
- 1 chef's Knife
- 1 cutting board
- 1 metal spatula
- measuring cups
- measuring spoons
What you'll have to do
In a large skillet over medium-high heat, cook the mushrooms by themselves, stirring often, until any liquid has evaporated, about 15 minutes.
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.
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.
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