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This is my marvelous mushroom rice casserole recipe. It is so delicious!! I usually make this for dinner parties because everyone loves it and gobbles this delicious rice dish up fast! One of the best things is the parmesan laced through it and melted on top!
Food blogging fun
Being a food blogger is fun! Sometimes you’re chosen to get free product to use in your recipes. I received 3 huge wedges of this delicious Parmigiano Reggiano cheese. THREE! I opened the box, rejoiced and did a little happy dance around the kitchen.
Why am I boogie-ing around the kitchen? Because this cheese is so amazingly delicious. I could actually pick up one of the wedges of Parmigiano cheese and take honking bites out of it and be perfectly happy. There are not many Parmesan cheeses I can do that with. And you know what? Even kids like this cheese! Another fun thing is there are only 3 ingredients: milk, salt and rennet.
When I taste something as delicious as this Parmigiano Reggiano cheese, I hang my head in shame for the times that I’d opted not to buy a hunk of Parmesan cheese at the grocery store but instead bought pre-grated cheese for some of my recipes. Just because I was lazy and wanted to skip a step. Like it takes a long time to grate cheese!
Oh, the shame of it all!
“NEVER AGAIN!!”, I trumpet to the ceiling!
Never again will I settle for drab cheese but opt for the rich flavor of a wedge of Parmigiano Reggiano! When you freshly grate cheese off the wedge, you get a sharper, more intense flavor but not so bold that it overpowers everything. No, it’s a perfect balance.
Did you know that Parmigiano Reggiano is made by a collective of 400 farmers in the Parma region of Italy and that they and their ancestors have been making this Parmesan cheese for over eight centuries?
Me either. Until now, that is.
How to make the mushroom rice casserole
Fresh parmigiano reggiano cheese
Front and center is the unbelievably delicious Parmigiano Reggiano cheese. It is produced exclusively in the provinces of Parma, Reggio Emilia, Modena and parts of the provinces of Mantua and Bologna. You know you are getting the real deal when you can see the pinholes on the rind. Words can’t describe how heavenly it is to unwrap these wedges of cheese and enjoy their fresh, pungent aroma.
Let me tell you, your average Parmesan cheese isn’t fun to nosh on. But this? These Parmesan wedges are aged for 24 months. I could eat chunk after chunk. That is how good it is!
I love this cheese so much that I had to put it in almost every photo. Kissy, kissy Parmigiano Reggiano!
Back to the casserole
So, I start with preparing the rice. First, I grab 1 cup of rice and 2 ½ cups of chicken broth.
Then I pour the broth and a little salt into my saucepan and set the heat to medium. As I’m waiting for the broth to boil, I rinse the rice a couple of times in water.
Broth’s a-boilin’! Time to add the rice.
I stand there and watch it come to a boil again. Next, I put the cover on the pan and lower the heat to a simmer.
I set my timer for 50 minutes.
Next, I get my wok and heat it on medium.
I cut up a large onion and slice the mushrooms a little smaller.
As I’ve stated so many times, I chunk it up! I love chunky foods. They match my chunky thighs.
I add a few tablespoons of olive oil and after that heats up a little, I dump the onions in and sauté them for 8 minutes.
Time to add the mushrooms and garlic.
I sauté them for around 5 minutes.
This is what the onion/mushroom mixture should look like.
Time to preheat the oven to 375 degrees Fahrenheit.
The rice is now done. Here’s what it looks like.
Next, I dump the rice into my wok and mix it with my veggies until everything is incorporated.
I shave off some slices and grate about ¼ cup of the Parmigiano Reggiano cheese.
Also, I grab my medium casserole dish and spoon half of the rice mixture, and sprinkle most of the grated cheese onto the rice.
Then I put the rest of the rice over that layer.
Now, I lay the slivers of Parmigiano Reggiano on top of the rice and sprinkle on the rest of the grated cheese.
I pour ½ cup of chicken broth over the mushroom Parmesan rice casserole, cover it and bake it for 40 minutes.
All that is left is to spoon it into bowls or plop it onto a plate with a meat or other main course!
Oh, and shave a few more pieces of Parmigiano Reggiano cheese on top of the plated rice!
I hope you love this Mushroom Rice Casserole recipe! It’s super scrumptious!
Don’t forget to leave me a comment! You know you want to. How do you like Parmesan cheese? Or Romano cheese?
And as always, may all your dishes be delish!
If you’ve tried this mushroom rice casserole or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Mushroom Rice Casserole | Cheesy Parmesan
- 1 cup rice rinsed
- 2 ½ cups chicken broth
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 onion large, sliced into chunks
- 16 ounces mushrooms sliced
- 2 cloves garlic minced
- ½ cup freshly grated Parmigiano Reggiano cheese grated and 8 or so slivers of shaved parmesan
- ½ cup chicken broth
- Pour 2 ½ cups chicken broth in a medium saucepan and bring to a boil on medium heat
- Add rice and salt, bring it back to a boil
- Lower heat to a simmer and cook for 50 minutes
- While the rice is cooking, heat a sauté pan on medium
- Add olive oil
- Add onions and sauté for 8 minutes
- Add mushrooms and garlic and sauté for 5 minutes
- Preheat oven to 375 F
- Once the rice is done, spoon it into your sauté pan with the veggies and mix until combined
- Spoon half of the rice mixture into a medium casserole dish and sprinkle most the grated parmesan cheese on top
- Spoon the rest of the rice mixture on top and strategically lay the shaved Parmigiano Reggiano on top and sprinkle the rest of the parmesan cheese on top of that
- Pour ½ cup of chicken broth on top
- Cover casserole dish and place in the oven and bake for 40 minutes
- Remove from oven
- Plate rice with a main course or eat it as a main course
- Taste the rice
- Remark that this Parmigiano Reggiano cheese IS the best