A flavorful and hearty brown rice dish enhanced with sautéed mushrooms and aromatic seasonings.
Combine the brown rice and water in a saucepan.
Rinse the rice under cold water before cooking to remove excess starch.
Add the chicken bouillon cube, poultry seasoning, and black pepper to the saucepan.
Crumble the bouillon cube for even distribution.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer.
Avoid lifting the lid during cooking to maintain steam.
While the rice cooks, heat butter in a skillet over medium heat.
Use a non-stick skillet to prevent sticking.
Add the mushrooms to the skillet and sauté until golden brown.
Stir occasionally to ensure even cooking.
When the rice is almost done, stir in the sautéed mushrooms.
Fold gently to avoid breaking the rice grains.
Cover and let the rice finish cooking until all the water is absorbed.
Let the rice sit off the heat for a few minutes before serving.
Serve the rice warm and enjoy.
Garnish with fresh herbs for added flavor and presentation.
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