GERD Friendly Mushroom Rice
This recipe is simple mild yet really tasty I make it alot and it rarely bothers my sensitive stomach
This recipe is simple mild yet really tasty I make it alot and it rarely bothers my sensitive stomach
- Carbohydrate 103.0842 g
- Cholesterol 0 mg
- Fat 9.85395 g
- Fiber 3.04000000953674 g
- Protein 11.65895 g
- Saturated Fat 2.31276 g
- Serving Size 1 1 Serving (433g)
- Sodium 1266.385625 mg
- Sugar 100.044199990463 g
- Trans Fat 3.17755 g
- Calories 554 calories
Step-by-step
- Boil 1 3/4 cup of water.
- Stir in 1 cup of rice.
- Once at boil, cover and reduce heat and simmer for 9 minutes.
- After simmering, use tongs or fork to fluff up rice and let sit for about 2 minutes.
- Add mushroom soup and can of mushrooms.
- Mix and reheat to desired temperature.
- Serve immediately.
- Enjoy!
Should the liquid be boiling before the grain hits the pot, or does starting cold yield a better texture? Water must reach a rolling boil before adding white jasmine rice to ensure the starch gelatinizes properly during the initial nine-minute simmer, preventing a gummy consistency. Utilizing canned mushrooms and condensed soup introduces a distinct set of physical properties compared to fresh produce, primarily because preserved fungi have already undergone a thermal processing cycle that softens their cell walls and infuses them with a uniform saline solution. Fresh fungi contain roughly ninety percent water and require high heat to release and evaporate their internal moisture before browning, whereas canned variants bypass this evaporation stage entirely and contribute immediate savory depth without requiring added fat or high-temperature sautéing that can tax a sensitive digestive tract. Because canned mushrooms are already hydrated and sitting in their own packing liquid, dumping the entire can undrained into the cooked rice provides the necessary moisture to marry the condensed soup evenly through the grains without scorching the bottom of the saucepan. Adjusting this formulation for a single portion or scaling it up for four requires maintaining the precise ratio of one and three-quarters cups of liquid to one cup of dry rice, ensuring the starches absorb the moisture completely without leaving standing liquid after the two-minute resting period off the heat. Standard saucepans of two-quart capacity work best for this batch size, allowing adequate headspace for the steam to circulate beneath a tightly fitted lid during the simmering phase.
