Herbed Mushroom and Rice Foil Packs | Napier Outdoors Herbed Mushroom and Rice Foil Packs | Napier Outdoors

Herbed Mushroom and Rice Foil Packs

Grilling veggies can be tricky or require special equipment (looking at you, grill baskets), but with these clever mushroom and rice packs, all you need is foil!

Herbed Mushroom and Rice Foil Packs

Yields4 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr

 1 cup chicken broth (from 32-oz carton)
 2 tbsp butter, melted
 1 tbsp packed brown sugar
 2 cloves garlic, finely chopped
 1 tsp chopped fresh thyme leaves
 ½ tsp salt
 1 cup uncooked instant white rice
 1 lb button mushrooms, thinly sliced
 1 tbsp chopped fresh Italian (flat-leaf) parsley leaves
 Lemon wedges, if desired

1

Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.

2

In large bowl, mix broth, melted butter, brown sugar, garlic, thyme and salt. Add instant rice; stir and let stand about 10 minutes or until most of liquid is absorbed. Divide mushrooms evenly among sheets of foil, then top with rice mixture.

3

Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.

4

Place packs on grill over medium heat. Cover grill; cook 12 minutes. Rotate packs 1/2 turn; cook 12 to 14 minutes longer or until mushrooms and rice are tender. Remove packs from grill; cut large X across top of each pack. Carefully fold back foil, and garnish with parsley. Serve with lemon wedges.

5

To make in oven, place packs on cookie sheet. Bake at 375°F 45 to 50 minutes or until vegetables are tender. Carefully fold back foil, and garnish with parsley. Serve with lemon wedges.

Source: https://www.tablespoon.com/recipes/herbed-mushroom-and-rice-foil-packs/b3026f90-ab9b-40fa-a5ce-733644c88419 

Ingredients

 1 cup chicken broth (from 32-oz carton)
 2 tbsp butter, melted
 1 tbsp packed brown sugar
 2 cloves garlic, finely chopped
 1 tsp chopped fresh thyme leaves
 ½ tsp salt
 1 cup uncooked instant white rice
 1 lb button mushrooms, thinly sliced
 1 tbsp chopped fresh Italian (flat-leaf) parsley leaves
 Lemon wedges, if desired

Directions

1

Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.

2

In large bowl, mix broth, melted butter, brown sugar, garlic, thyme and salt. Add instant rice; stir and let stand about 10 minutes or until most of liquid is absorbed. Divide mushrooms evenly among sheets of foil, then top with rice mixture.

3

Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.

4

Place packs on grill over medium heat. Cover grill; cook 12 minutes. Rotate packs 1/2 turn; cook 12 to 14 minutes longer or until mushrooms and rice are tender. Remove packs from grill; cut large X across top of each pack. Carefully fold back foil, and garnish with parsley. Serve with lemon wedges.

5

To make in oven, place packs on cookie sheet. Bake at 375°F 45 to 50 minutes or until vegetables are tender. Carefully fold back foil, and garnish with parsley. Serve with lemon wedges.

Herbed Mushroom and Rice Foil Packs

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