📖 Instructions

1. First, let's prep the mushrooms. Clean them well, removing any dirt or debris. Then, slice them into roughly 1/4 inch thick pieces. I like to use cremini mushrooms; they have a great earthy flavor, but any kind works just fine. Don't forget to grab that medium-sized bowl we mentioned earlier.
2. Next up, the rice. You can either use a rice cooker, super convenient, or cook it on the stovetop in that saucepan. If going the stovetop route, the ratio is usually about 1 cup of rice to 2 cups of water; but seriously, check the package instructions. Once the rice is cooked, set it aside. We're halfway there, friend!
3. Now for the fun part: sautéing the mushrooms! Heat a tablespoon of olive oil in your large skillet or wok over medium heat. Add the sliced mushrooms and cook until they're nice and tender, about 5 to 7 minutes, stirring frequently. If they release a lot of moisture, let it evaporate before moving on. Oh, and don't burn them! Low and slow is always my motto, unless I'm making popcorn.
4. While the mushrooms are cooking, grate your Swiss cheese. We're talking about a generous amount here, about 1-1.5 cups for a 4 serving recipe. Remember to add more if you are doing a larger amount. If you don't like Swiss cheese, another type of cheese would work too. I prefer sharp cheddar or provolone. Once the mushrooms are cooked, add the grated cheese to the pan and stir gently until it's melted and gooey. Yum!
5. Now, to combine everything! Add the cooked rice to the mushroom and cheese mixture, stirring gently to combine all the ingredients. Taste it and season with salt and pepper to your liking. I sometimes add a pinch of garlic powder for extra oomph, but that's just me.
6. Finally, serve it immediately. I personally love to top my Mushroom and Swiss Rice Bowl with a sprinkle of fresh parsley or chives. It adds a pop of color and freshness. Don't forget to take a nice picture for the gram!