MUSHROOM RICE I (RICE COOKER)

Mushroom Rice I (Rice Cooker) image

Provided by Lee Thayer @LeeNST

Number Of Ingredients 8

6 fresh mushrooms, button or shiitake, coarsely chopped
1 clove(s) garlic, minced
1 spring onion, sliced
2 tablespoon(s) butter
2 cup(s) chicken broth
1 cup(s) dry jasmin rice
1/2 teaspoon(s) dried parsley
salt and pepper as desired

Steps:

I use a knifed slicer that slices a whole mushroom at once, then just chop them after. Here the mushrooms (I used Swiss Brown), spring onion, and garlic is ready.
Add the butter to your rice cooker pot and set to Cook setting. When the butter is melted, add the mushrooms, spring onion, and garlic.
Cook, stir often, the mushrooms will release water, cook until the liquid has evaporated.
Add the broth, parsley, and rice, stir together. Season salt and pepper as desired.
Now add the cover and let the cooker complete the cook cycle.
When the cooker switches to Warm, fluff with a spoon.
Serve as a side dish and enjoy.