MUSHROOM RICE II (RICE COOKER)
This recipe is from a good friend, and is absolutely delicious rice. I made this yesterday as a side dish and the family devoured it, they said, this is a keeper. I use my small 1 quart basic Cook/Warm rice cooker for this.
Provided by Lee Thayer @LeeNST
Categories Rice Sides
Number Of Ingredients 9
Steps:
- Quickly rinse then slice the mushrooms, not too thin though. If using Shiitake, remove the stems and just use the caps. Then prep the onion, garlic, and spring onion, I used Shiitake mushrooms because they are flavorful and less expensive than button mushrooms. If you like mushrooms, feel free to use more.
- Heat 2 tablespoons of oil in your rice cooker pot set on Cook function. When hot, add the mushrooms, season with salt and pepper as desired and cook until browned, stirring often.
- Add another 1 tablespoon of oil plus the butter. When the butter is melted add the garlic and onions, cook for about about 3-4 minutes or until the onion is softened, stirring often.
- Add the stock and rice to the pot and mix together. Add the cover to the rice cooker pot and let the Cook function now complete its cycle.
- When the rice cooker switches to Warm setting, quickly remove the lid, dump in the spring onion, and place the lid back on and let this sit for 10 minutes on Warm setting. No stirring, this will steam the spring onion.
- Unplug the cooker, fluff rice, and optionally stir in more butter if desired.
- Serve as a side dish, enjoy.
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