Servings
4
Prep Time
20 minutes
Cook Time
30 minutes
Delta Blues rice is grown, artisan milled, and packaged in small batches on a multi-generational family farm that has been operating continuously in the Delta for over 90 years. The area's rich soil has given birth to both agriculture and the Blues, feeding both the body and the soul of our country. They have so many wonderful & delicious recipes using their rice that we cannot wait to share with y'all!
Ingredients
2 Tablespoons of Olive Oil
1 Tablespoon of Butter
3 Small Shallots - Diced
2 Cloves of Garlic - Minced
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1 Cup of uncooked Delta Blues Long Grain White Rice
1 Cup of Mushrooms
2 Cups of Broccoli - Cut into Bite-Sized Pieces
2 Cups of Chicken Broth
½ Cup of Heavy Cream
½ Cup of Dry White Wine, optional; if omitting the wine, add an additional ½ cup of Chicken Broth
1 Teaspoon of Salt
Fresh Ground Pepper
1 ½ Cups of Shredded Sharp Cheddar Cheese
Directions
Heat butter and olive oil over medium heat in a large skillet. Sauté shallots in olive oil over medium heat until tender.
Add uncooked rice, mushrooms and garlic. Sauté for 3 or 4 minutes.
Add liquids and bring to a boil. Lower the heat, cover, and simmer for around 12 minutes.
Add broccoli and seasonings, stir, and cook another 15-20 minutes or until rice and broccoli are finished.
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.
