Easy Rice Cooker Mushroom Rice Food

MUSHROOM RICE IN A RICE COOKER

Steps:

• Wash rice under cold water. Drain and place inside the bowl of a rice cooker.
• Wash mushrooms and cut into 1/4 inch or 0.6cm thick slices. Place inside a bowl and season with the sesame oil and fish sauce.
• p id="instruction-step-3″>3. Pour the water over the rice and place the seasoned mushrooms on top. Cook using the mixed rice setting on your rice cooker.
• p id="instruction-step-4″>4. When done, mix to evenly distribute the mushroom and seasonings throughout. If needed, add more sesame oil and fish sauce to taste.

EASY MUSHROOM RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine rice, onion soup, beef broth, mushrooms and butter in an 8x8 inch casserole dish.
• Cover, and bake in the preheated oven for 60 minutes.

MUSHROOM RICE

Steps:

• Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and green onion until mushrooms are cooked and liquid has evaporated. Stir in chicken broth and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 20 minutes.

EASY MUSHROOM RICE

Steps:

• Heat olive oil and butter in 8" skillet over medium-high heat.
• Add shallots, sauteing for 1 minute.
• Add mushrooms, sauteing for about 2 minutes.
• Add salt, pepper and rice, stirring to coat rice, 2 minutes.
• Add wine and bring to a boil, stirring occasionally until wine is almost gone.
• Add chicken broth and stir well.
• Bring to a boil, cover and reduce heat to simmer.
• Keep covered for 20 minutes, without lifting the lid.
• Remove from heat and fluff with fork.
• Add more salt or pepper to taste if needed and serve.

EASY RICE COOKER MATSUTAKE GOHAN

Steps:

• Put rice and water in a rice cooker and set aside for 30 minutes.
• Add matsutake, carrots, soy sauce, and sake in the rice cooker and turn on the switch to start.
• After rice cooker turns off, gently mix the rice to distribute the goodies on the top.
• Cover the rice.
• Allow to rest for 10 minutes before serving.
• Optional: I also add one abura-age (fried tofu), rinsed, squeezed, and sliced into thin strips when I put in the matsutake.
• Sometimes, I'll also include a bit of diced chicken as well.
• During the resting time, I sprinkle a few frozen green peas on the top of the rice to add a bit of color just mixing them in before serving.

SLOW-COOKER CREAMY MUSHROOM CHICKEN WITH RICE

Steps:

• Directions:.
• 1. Add the chicken to a six-quart or larger slow cooker. Sprinkle the chicken with the salt, pepper, oregano, thyme and garlic. Add the onion and mushrooms on top, then pour in the chicken broth.
• 2. Cover and cook on high for four hours. Don't open the lid during the cooking time.
• 3. When the cooking time is up, remove the chicken thighs and place on a plate. Stir in the sour cream until it dissolves into the broth, then stir in the instant rice. Sprinkle with a touch more oregano if desired. Add the chicken back into the slow cooker. Cover and cook on high for 30 minutes more, or if you use instant brown rice, cook for 45 minutes more instead of 30. Serve and enjoy!
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