Another weekly shopping trip is in the past, and other week where meal plans changed. Back ribs were on sale so we couldn’t resist buying them. Unlike a lot of people I prefer cooking ribs in the oven, which a friend told me was a criminal thing to do. Since it’s winter no bbq in the plan. I have finished ribs on the bbq but I find the oven does a great job. The only special thing you need to do them in the oven is liquid smoke. I have posted exactly how I do ribs early in my blog, but I know everyone has their personal way to do them. Rice is always our go to thing to have with ribs in the winter. Summer time it would likely be potato salad
So green onion mushroom rice is what I decided to make for tonight. Rice I do in the oven because I can’t screw it up that way. Tried the stove top way for a few years and screwed it up more times than it worked. The rice cooker I didn’t like and it ended up being donated to a local thrift shop. Doing it in the oven I get a consistent result everytime and it is simple to do. Often I add different things to it just for a change from plain rice. Since I bought mushrooms I decided to use them along with green onions. The result turn out great and it was perfect with the ribs. This is the quantities for 2 people for more just add to it.
1 cup rice
3 mushrooms thinly sliced
3 green onions chopped
2 cloves garlic minced
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon butter
1/2 sesame oil
2 cups boiling water minus about 1 tablespoon ( the mushrooms have a lot of water so you need slightly less boiling water)
Mix everything together in a casserole dish then add the boiling water. Cook in a preheated 350 oven covered for 20 minutes, stir and cook for another additional 15 minutes. Fluff with a fork and serve.