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
- u.s.
- metric
ingredients:
- 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)
step 1:
Wash the rice. Drain the water and leave the rice in a strainer 1 hour to completely remove all the water.
step 2:
Wipe the shiitake mushrooms with a wet paper towel. Cut off the stems and cut the caps into 4 to 6 slices.
step 3:
Cut off the roots of the shimeji mushrooms. Slice the button mushrooms into 3 or 4 pieces.
step 4:
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.
step 5:
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.
comment:
Pilaf originated in Turkey. This dish cooked with rice and mushrooms is very healthy and delicious.
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