Ingredients
- null 1 cup RiceSelect® Texmati Brown Rice
- null 1 Tbsp vegetable oil
- null 9 cups mushrooms, sliced
- null 2 Tbsp butter
- null 1 Tbsp garlic, chopped
- null 2 Tbsp all-purpose flour
- null 1 Tbsp Dijon mustard
- null 2 cups whole milk
- null 1 cup parmesan cheese, divided
- null ¼ tsp kosher salt
- null ¼ tsp black pepper, ground
Instructions
- Prepare the rice according to package instructions.
- Meanwhile, heat oil in a large sauté pan over medium high heat. Add mushrooms and cook until they release their liquid then reabsorb it. Continue to cook until mushrooms begin to brown. Remove the mushrooms from the pan.
- In the same pan, heat the butter over medium heat. Add garlic and cook, stirring, for 1 minute.
- Add the flour and mustard to the pan and cook, whisking, for 2 minutes over low heat.
- Slowly add the milk while whisking to combine. Simmer slowly for 5 minutes, whisking to remove any lumps.
- Remove pan from heat and stir in ¾ cup of cheese until evenly melted.
- Combine cooked rice, mushrooms and cheese sauce and mix well. Pour into an oven-proof casserole.
- Top with remaining cheese and bake in a 350°F oven for 30 minutes or until cheese is browned.