Name: Mushroom Rice I (Rice Cooker)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 tablespoons butter; 6 fresh mushrooms (coarsely chopped, button or Shiitake); 1 clove garlic (minced); 1 spring onion (sliced); 2 cups chicken broth (fresh or from powder); 1 cup uncooked rice; ½ teaspoon dried parsley; salt and pepper (to taste)

Mushroom Rice I (Rice Cooker)

Adapted from an internet recipe.

This is an excellent rice! I modified this to use my basic Cook / Warm 1 liter (1 quart) rice cooker.

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Prep Time 5

Cook Time 25

Total Time 30

Course Side

Cuisine American

Servings servings

Equipment

Rice Cooker

Ingredients

2 tablespoons butter
6 fresh mushrooms, coarsely chopped, button or Shiitake
1 clove garlic, minced
1 spring onion, sliced
2 cups chicken broth, fresh or from powder
1 cup uncooked rice
½ teaspoon dried parsley
salt and pepper, to taste

Instructions

I use a knifed slicer that slices a whole mushroom at once, then just chop them after. Here the mushrooms (I used Swiss Brown), spring onion, and garlic is ready.
Add the butter to your rice cooker pot and set to cook to melt the butter. When melted, add the mushrooms, spring onion, and garlic.
Cook, stir often, the mushrooms will release water, cook until the liquid has evaporated.
Add the broth, parsley, and rice, stir together. Season salt and pepper as desired.
Now add the cover and let the cooker complete the cook cycle.
When the cooker switches to Warm, fluff with a spoon.
Serve as a side dish and enjoy.