Garlicky, Shroomy Rice

Still on that green garlic kick that we began when we found a nice big bunch of the lovely stuff at the farmer's market this week, I decided to cook some rice to accompany our lumpy chicken. I had a little mixed rice package and decided to doctor that up.

The rice package was a mix of red, wild, black and brown rices, so it already had variety and nuttiness going for it. I sautéed three bulbs of coarsely chopped green garlic and two or three sliced crimini mushrooms in about a tablespoon of butter before adding 1-1/4 cups of the rice to sizzle and pop for a few minutes. Then, in went two cups of organic chicken broth. I brought it all to a boil, then turned it to the lowest burner setting, put on the lid and let it simmer quietly for about 50 minutes.

The criminis all but dissolved, leaving behind just their rich earthiness. The green garlic gave us that allium savoriness. The rice medley was nutty and bumpy. All in all, one of the best easy rice dishes I've ever concocted and there's plenty for another meal or two.