Yield: 4 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Olive Oil Or Butter |
1 cup | Sliced Mushrooms |
2 tablespoons | Fresh Oregano; minced |
1 cup | Brown Rice |
4 cups | Water |
½ teaspoon | Salt; optional |
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@...> on Jan 04, 1998