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Mushroom Rice with Butternut Squash
Have you ever polished off an entire pot of mushroom rice? Well, my large family sure has. This fragrant rice is the ultimate comfort food. It’s chock full of colorful ingredients that beacon to be devoured. Every time I cook it, the entire kitchen fills with wonderful, drool-invoking smells. There’s just something about this recipe that screams HOME.
Sound good? Then, you’ll want to continue reading to learn how to make this wonderful mushroom rice with spinach and butter squash recipe yourself. Even more so, along with the recipe tutorial, I’m going to show you how to clean it all up afterwards. Get ready and come along with me. This will be a dinner of epic proportions.
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It’s seriously simple.
This mushroom rice recipe requires only a few basic ingredients and it is as simple as boiling water. It takes approximately 30 minutes to cook; and then, it’s ready to serve. My favorite ingredient is the butternut squash. It adds a depth of flavor and there’s no pre-cooking. Mushrooms make it hearty, while the spinach adds terrific color and nutrients. It’s an incredibly fantastic family meal.
Choosing the right pan.
So, before we jump into the recipe, I also want to discuss a few things. Let’s face it, if you a cook rice recipe, you will always get some that sticks to the bottom of the pan. There’s nothing you can do to prevent it; that’s just how it is. Trust me, if it doesn’t stick on the bottom, that means it’s too mushy. For this recipe, I recommend a large non-stick pan like the one pictured; however, please note, it still sticks. Be very careful not to stir the rice after it comes to a boil, because you will release too much starch, and again it will be mushy. Your goal is to get those loose, puffy grains.
How should I clean up afterwards?
Remember in the beginning of the post when I said I was going to show you how to clean it all up? I wasn’t kidding. You do not have to fear when you have a good set of clean up tools. I use a Scotch-Brite® Heavy Duty Scrub Dots Sponge for my pots, pan, and heavy duty cookware. It scrubs those babies right up, and even takes off the heavy stuff, too.
For everything else, I use a Scotch-Brite® Non-Scratch Scrub Dots Sponge. It won’t scratch plates, glass, or utensils. These Scotch-Brite® Scrub Dots are so handy, they scrub fast and rinse clean. My kitchen messes don’t even stand a chance. When it’s time to do the dishes, I just fill the sink with soapy water and let the sponges do the rest.
If that wasn’t enough, there’s more! Clean up is also super easy with Scotch-Brite® Non-Scratch Scrub Dots Dishwand. I fill it with soap and it’s good to go. There’s even a heavy duty version, (you know for your baked-on messes).
Let’s get cooking!
Lastly, I would love for you try this dish, then leave me a comment. I am a passionate cook; so I always get excited to hear when others try my recipes. Joy comes when we can bond over food and encourage each other to savor the sweet moments of life.
Enjoy the recipe, and until next time, live your life to the fullest!
Mushroom Rice with Butternut Squash
Cooking Method: Stovetop
Prep: 10 minutes
Cook: 30 minutes
- 2 cups white quick cook rice
- 1 1/2 cups of baby portobello mushrooms
- 1 cup butternut squash (cubed in 1/2 inch squares)
- 2 cups of heavy whipping cream
- 1 3/4 cups of chicken broth
- A large handful of spinach
- 1/2 cup of celery (chopped)
- 2 tsp. of minced garlic
- 1 tbs. of cooking oil
- Pinch of salt and pepper
- Optional: 1/4 lb of shredded pre-cooked rotisserie chicken
- Place oil in a large non-stick pan and preheat using medium heat.
- While waiting for pan to heat up, rinse your rice with cool water.
- Drain and place wet rice into now heated pan. (You should see some steam release)
- Work quickly, and make sure to stir once gently so that the rice is coated with oil.
- Add garlic to the pan.
- Let it simmer until the garlic fragrance is released. (About 2 minutes.)
- Add heavy whipping cream, chicken broth, salt and pepper.
- Next, stir once to remove any rice sticking to the bottom of the pot.
- Increase heat and bring mixture to a boil.
- Add mushrooms, squash, spinach, celery, and optional chicken.
- Continue to boil until all excess liquid is not visible.
- Turn heat to very low and cover.
- Simmer for 20 minutes.
- Plate and serve hot, then use a Scotch-Brite® Heavy Duty Scrub Dots Sponge to clean up afterwards.
One last thing…
Don’t forget that you can find Scotch-Brite® Scrub Dots at Target. They are located in the Kitchen Cleaning aisle. Seriously, Target has all the things 🙂