2 T. Olive oil
1 T. Butter
3 Small shallots, diced
2 Cloves garlic, minced
1 cup uncooked Delta Blues Long Grain White Rice
1 cup mushrooms
2 cups broccoli, cut into bite-sized pieces
2 cups chicken broth
½ cup heavy cream
½ cup dry white wine, optional; if omitting the wine, add an additional ½ cup chicken broth
1 tsp. salt
Fresh ground pepper
1 ½ cups shredded sharp cheddar cheese
1. Heat butter and olive oil over medium heat in a large skillet. Sauté shallots in olive oil over medium heat until tender.
2.Add uncooked rice, mushrooms and garlic. Sauté for 3 or 4 minutes.
3.Add liquids and bring to a boil. Lower the heat, cover, and simmer for around 12 minutes.
4.Add broccoli and seasonings, stir, and cook another 15-20 minutes or until rice and broccoli are finished.
5.Stir in half the cheese and top with remaining cheese. Remove from heat and serve.
Note—If liquids absorb before rice and broccoli are fully cooked add additional warmed chicken stock ¼ c. at a time.
photo by Jennifer Johnson | The Coastal Table