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–+ servings

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 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side
Cuisine American
Servings 4 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.

Notes

Updated on 9 February 2022.