FIVE-SPICE JASMINE RICE WITH PORTOBELLO MUSHROOMS

Five-Spice Jasmine Rice With Portobello Mushrooms image

Provided by Florence Fabricant

Time 40m

Yield 6 servings

Number Of Ingredients 10

Ingredients

3 tablespoons extra virgin olive oil
1 cup chopped red onion
3 cloves garlic, minced
1 tablespoon minced fresh ginger
2 teaspoons Chinese five-spice powder
12 ounces portobello mushroom caps, cut in 3/4-inch dice
1 1/2 cups jasmine rice
2 1/2 cups well-seasoned chicken stock
Salt and freshly ground black pepper to taste
2 tablespoons finely chopped fresh cilantro leaves

Steps:

Heat 2 tablespoons of the oil in a heavy 3-quart saucepan. Add onion, and cook over medium heat, stirring, until tender but not brown. Stir in the garlic and ginger, cook briefly, then stir in the five-spice powder.
Add remaining oil and mushrooms. Stir and cook for 2 to 3 minutes, then stir in the rice.
Add stock, bring to a boil and season to taste with salt and pepper. Cover, reduce heat to very low and cook about 15 minutes, until rice is tender. Remove from heat, and set aside, covered, for 5 minutes.
Fold in the cilantro, and serve.

Nutrition Facts : @context http, Calories 294, UnsaturatedFat 7 grams, Carbohydrate 46 grams, Fat 9 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 561 milligrams, Sugar 4 grams