If you ever have the opportunity to purchase some Shiitake mushrooms, try to take advantage of it. They are full of good nutrients for you. I found these from a lovely gentleman that was selling them at my local farmer’s market. I used the dried ones in this recipe. There is no need to rehydrate them prior to cooking, because they become tender as your rice cooks. This will yield 4- 6 servings. Here we go…..
Step 1- Start your rice by placing water and rice in dish, cover, and put on high for 5 minutes. (I start the rice first, to get it warmed up, that way when you add the rest of your ingredients, they blend in better).
2 cups parboiled brown rice
4 cups water
microwavable dish with cover
Step 2- After 5 minutes are up, carefully remove lid and add the following ingredients. Mix well. Cook for 20 minutes on 50% power, or medium. Let stand covered for 5 minutes. Carefully remove lid and enjoy.
1 teaspoon each of dried chopped onions, chives, garlic powder, and parsley
1/2 teaspoon black pepper
4 teaspoons unsalted sweet cream butter
1 cup dried Shiitake mushrooms
4 teaspoons beef, chicken, or vegetable base, OR 4 small bouillon cubes (The measurement should be 1 teaspoon per cup of water. Some bouillon cubes are the equivalent to 2 cups of water per cube, so please use your judgment. If you decide to use already made stock (instead of water), then skip the base/bouillon cube step and just add salt to taste later, if needed).
Happy Cooking. ♡♡♡♡