Rice Mushroom Bacon Delight
Indulge in the rich, savory flavors of Rice Mushroom Bacon Delight, a comforting dish that brings together tender long-grain white rice, crispy bacon, and earthy mushrooms in a creamy parmesan-infused sauce. Perfectly seasoned with garlic, onion, and a touch of black pepper, this recipe is finished with a sprinkle of fresh parsley for a pop of color and freshness. With just 15 minutes of prep and 30 minutes of cook time, this dish makes an irresistible weeknight dinner or a hearty side to complement roasted meats or vegetables. Whether you're craving a cozy meal or something to impress your guests, this one-pot delight delivers indulgence in every bite!
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Recipe Information
Ingredients
- 1.5 cups long-grain white rice
- 3 cups water
- 1 teaspoon salt
- 6 pieces bacon strips
- 2 tablespoons butter
- 2 cups mushrooms, sliced (button or cremini)
- 2 pieces garlic cloves, minced
- 1 medium onion, diced
- 0.5 teaspoons ground black pepper
- 0.5 cups heavy cream
- 0.25 cups parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
Instructions
Rinse the long-grain white rice under cold water until the water runs clear. Set it aside.
In a medium saucepan, bring 3 cups of water to a boil. Add 1 teaspoon of salt and then stir in the rice. Cover, reduce the heat to low, and let it simmer for 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and set aside.
In a large skillet, cook the bacon strips over medium heat until crispy. Remove the bacon and place it on a plate lined with paper towels to drain. Once cool, crumble the bacon into small pieces. Reserve 1 tablespoon of the bacon grease in the skillet.
In the same skillet, add 2 tablespoons of butter to the reserved bacon grease. Heat over medium heat until melted, then add the diced onion. Sauté for 2-3 minutes or until the onion becomes translucent.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes until they are golden and their moisture has evaporated.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Season the mushrooms with 0.5 teaspoons of ground black pepper, then pour in the heavy cream. Stir well and let the mixture simmer for 2-3 minutes until slightly thickened.
Add the cooked rice to the skillet and gently stir to combine with the mushroom and cream mixture.
Stir in the grated parmesan cheese until melted and evenly distributed.
Remove the skillet from heat and stir in the crumbled bacon pieces. Taste and adjust seasoning if needed.
Sprinkle the chopped fresh parsley over the top for garnish before serving.
Serve warm as a comforting main dish or as a side for roasted meats or vegetables.
Nutrition Facts
Calories |
1427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.6 g | 116% | |
| Saturated Fat | 47.8 g | 239% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 3751 mg | 163% | |
| Total Carbohydrate | 103.0 g | 37% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 7.9 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 364 mg | 28% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1147 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
