japanese-style mushroom pilaf
- Serves: 4
- Calories: 227 kcal
- Total Time: 2 h 10 m
- Prep: 1 h 5 m
- Cook: 1 h 5 m
- Japanese: Kinoko pirafu
- 15 ounces rice
- 6 ounces shiitake mushrooms
- 6 ounces package shimeji mushrooms
- 2 ounces button mushrooms
- 2 1/2 cups chicken broth or soup stock
- 2 teaspoons salt
- a little pepper
- 1 tablespoon butter
- 1/2 tablespoon chopped fresh or dried parsley (optional)
Wash the rice. Drain the water and leave the rice in a strainer 1 hour to completely remove all the water.
Wipe the shiitake mushrooms with a wet paper towel. Cut off the stems and cut the caps into 4 to 6 slices.
Cut off the roots of the shimeji mushrooms. Slice the button mushrooms into 3 or 4 pieces.
Heat the butter in a frying pan on a medium flame. Add the all mushrooms and uncooked rice. Sear until the rice turns clear. Add the salt and pepper, and stir. Remove from the heat.
Add the seared mixture and chicken broth (or soup stock) to a rice cooker pan. Switch on the rice cooker.
Serve on individual plates. Sprinkle the rice with the parsley, if desired.
Pilaf originated in Turkey. This dish cooked with rice and mushrooms is very healthy and delicious.
Japanese foods recipes
Int'l. recipes with a Japanese twist