8 tbsp. butter, try Kerrygold or Organic Valley Pasture Butter (or sub expeller pressed coconut oil if eating no dairy products)
1 onion (red or white are both fine), diced
2 garlic cloves, minced
2-3 stalks celery with leaves, diced
6-8 oz. mushrooms (white or Portobello), chopped
1 tsp. basil
1 tsp. oregano
1 tsp. chili powder
1/2 tsp. thyme
1 tsp. paprika
1/2 tsp. red pepper flakes
1/4 tsp. each Sea Salt and ground black pepper
2 cups cooked rice
1. In a large skillet, sauté onion, garlic, celery, and mushrooms in butter until softened and any liquid from the mushrooms evaporates.
2. Add seasonings, basil through salt and pepper and mix well.
3. Add cooked rice and stir to combine.
This is very flavorful and so delicious. It takes about a half hour to 45 minutes to prepare and will serve about 6-8 as a side dish or about 4 as a main meal. If you would like a more traditional dirty rice recipe (with meat), substitute the mushrooms for a half pound of sausage and a half pound of chicken livers or giblets (ground or diced finely). Also, when cooking your rice, cook it in chicken, fish/ shrimp, or pork stock instead of water.
If you like heat, you could spice this up by adding more red pepper flakes or even a diced jalapeño pepper. Husband and I would prefer that, but this version is very mild with nearly no spice at all - the little one does not care for it.
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This recipe was shared on Melt In Your Mouth Mondays, Foodie Friday at Rattlebridge Farm, and Simple Meals Friday. Please follow the links for more great recipe ideas!