| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Rice, Rice cooker |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive Oil Or Butter |
| 1 |
c |
Sliced Mushrooms |
| 2 |
tb |
Fresh Oregano; minced |
| 1 |
c |
Brown Rice |
| 4 |
c |
Water |
| 1/2 |
ts |
Salt; optional |
INSTRUCTIONS
Saute mushrooms and fresh oregano in olive oil or butter in nonstick pan
for 1 minute. Remove from pan; reserve. Saute rice in same pan, stirring
constantly, until rice is well coated, about 2 minutes. Combine rice with
water and salt in steaming pan; cover and steam until rice is done, 40 to
45 minutes. Toss reserved mushrooms with hot rice. Serve immediately.
Variations: * Any fresh herb such as basil, thyme, cilantro or a
combination can be used.
* For a nuttier texture, uncooked rice can also be toasted in a preheated
350 degree oven. Spread rice on a cookie sheet and toast, stirring
occasionally, 8 to 10 minutes until golden. Steam rice in the usual way.
* Vary ingredients as you would in any rice.
NOTES : Brown rice is high in nutrients. Sauteing it in olive oil or butter
before steaming intensifies its nutty flavor.
Recipe by: The Ultimate Rice Cooker Cookbook by Betty L. Torre
Posted to recipelu-digest Volume 01 Number 446 by James and Susan Kirkland
<kirkland@gj.net> on Jan 04, 1998
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