Ingredients Jump to Instructions ↓

  1. 1 cup jasmine rice

  2. 1 1/2 cups chicken stock

  3. 8 to 10 shiitake mushrooms, stems removed, thinly sliced

  4. 1/4 cup frozen peas

  5. 1/4 cup chopped onions Dash of turmeric

  6. 1 to 2 tablespoons butter or margarine

Instructions Jump to Ingredients ↑

  1. In a medium saucepan add chicken stock and jasmine rice. Bring to boil over high heat. Stir. Reduce heat to low, cover, and cook for 15 minutes. Let rice stand for 5 minutes. While the rice is cooking, melt the butter in a medium skillet over medium heat. Add the mushrooms and onions cook for about 5 minutes stirring occasionally. Stir in the peas and cook another minute. When the rice is done, toss the vegetables with it. Serve.


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