Rice with Shiitake Mushrooms
2 cups white jasmine rice*
2 Tab, butter or olive oil
8 oz. pack Shiitake mushrooms
8 oz. Portabella or Crimini mushrooms
4 cups broth (Gluten-free)
Ground black pepper to taste
1. In a heavy bottomed pan over medium heat melt butter or heat oil.
2. Slice mushrooms and sauté them in the heated pan until soft.
3. Add uncooked rice to the sautéed mushrooms and stir around in the pan until rice is translucent, about 5 minutes. You might need to add a tablespoon or two of water to the rice to keep it from sticking, you shouldn’t turn down the heat.
4. After 5 minutes add the rest of the ingredients, cover and cook for 30 minutes. Be sure to check the liquid in the pan so the rice doesn’t go dry. You can use a fork to stir the rice occasionally while it cooks, just be sure not to over stir or your grains of rice will become squishy.
5. When the rice is tender remove it from the heat and serve hot.
*I prefer the flavor of white jasmine rice and also how it cooks up, but you can use any rice just keep in mind brown jasmine and basmati rice take longer to cook and require more liquid.