Ingredients
1 cup brown and wild rice mix
2 cups sliced shiitake mushrooms
1 teaspoon butter
1 bunch scallion, trimmed and thinly sliced
fresh ground pepper
Method
Sources
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Recipe1M+
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over high heat, in a medium saucepan, bring the broth to a boil, add rice. reduce heat to simmer, cover and simmer until the rice is just tender, 45 to 55 minutes. drain any remaining liquid and transfer the rice to a serving bowl. while the rice is cooking, toast almonds in a small dry skillet over medium-low heat, stirring constantly until golden brown and fragrant; approximately 2 to 3 minutes. transfer to a plate and allow to cool. if using dried shitake mushrooms, rehydrate in water as instructed on package, drain and about 5 minutes before rice is done, melt the butter in a medium nonstick skillet and add the scallions and mushrooms. cook over medium heat, stirring often, until softened and scallions are a bright green; 2 to 3 minutes. add the scallion mixture, almonds and pepper to the rice. stir to mix thoroughly and adjust seasonings as necessary for personal taste.