Cheesy Rice with Garlic and Herbs…and a porkchop


That’s right, a man meal. Thousand Island dressing, beer and all. Those who know me know I don’t eat meat, let alone cook meat. But I felt like being a “good wife”‘ so I cooked my man some meat! (sorry veggie friends). This cheesy rice dish is a lot like risotto, but about a quarter of the work. I would make it again and again and again. Steph sent me home with a big baggie full of dried shrooms and I put those babies to work. They added so much earthy rich flavour to this dish.



Cheesy Rice with Garlic and Herbs
Adapted from Fine Cooking

1/2 cup dried mushrooms (I used shiitake)
Kosher salt
1 cup Arborio rice
4 Tbs. unsalted butter, cut into 1/2-inch chunks
2 medium cloves garlic, finely chopped
2 tsp. finely chopped fresh rosemary and thyme
1 cup coarsely grated gruyere (I used delicious cave aged from Les Amis du Fromage)
1/2 cup firmly packed, freshly grated Parmigiano-Reggiano; more for serving
Freshly ground white pepper

Bring 2 quarts of water to a boil in a 3- to 4-quart saucepan over high heat.

Pulse the mushrooms in a spice grinder until they’re about the size of raw oatmeal flakes.


Add the mushrooms, 1 Tbs. salt, and the rice to the boiling water. Reduce the heat to medium to maintain a gentle simmer and cook, stirring occasionally, until the rice is al dente, 10 to 12 minutes.

Meanwhile, melt the butter in a sauté pan over medium-high heat, swirling continuously until it turns a deep golden-brown (be careful not to burn it). Immediately remove the pan from the heat and stir in the garlic and herbs. Set aside. Your kitchen will smell incredible.


Set a large, fine strainer over a bowl and strain the cooked rice and mushrooms, catching the broth in the bowl. Return the rice mixture to the pan over low heat. Stir in the cheeses and the butter mixture and moisten the rice with 1/4 to 1/2 cup of the broth. Season to taste with salt and pepper and cook another 2 to 3 minutes. Serve with more Parmigiano-Reggiano on top.

Bon’s note: Save the mushroom water for future use, there is a tonne of flavour in it. I think I’ll make veggie lentil shepherd’s pie!

Pork chops

Season the pork chop with salt and pepper. In a skillet or grill pan, heat the remaining 1 Tbs. butter with the oil over medium-high heat until the butter foams and just begins to turn a nutty brown. Add the pork chop and cook until the first side is deeply browned, 3 to 5 minutes. Flip the chop and continue cooking until the second side is well browned and the chop is cooked through, 3 to 5 minutes.




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6 thoughts on “Cheesy Rice with Garlic and Herbs…and a porkchop

  1. Green March 13, 2012 at 11:34 pm Reply

    That looks great! Healthy and tasty!

  2. Salty girl March 14, 2012 at 6:53 am Reply

    No judgement here – ever! I cook rob the odd man meal now and then… Cheesy rice looks tasty. Where did Steph get all the dried mushrooms?

    • Shiny Tomato March 14, 2012 at 10:07 am Reply

      She got a big bag from Sigrun, who got it from Costco. I’m going to pulse dried shrooms more often and add them to stuff. Mushroom gravy perhaps? I also threw some stalks of rosemary and thyme in one of those loose tea bags (tied it shut with kitchen string) and added that to the rice,water, shrooms etc. I do that a lot to dishes to add flavour

  3. Steph McVox March 15, 2012 at 9:30 am Reply

    Did you have cheesy leftovers? I’m thinking an arancini kind of dish.

    • Shiny Tomato March 15, 2012 at 10:35 am Reply

      I sure did! Wish I thought of that…

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