Ingredients

The following ingredients have 4 Servings
  • 1 cup jasmine rice
  • 1/2 cup thinly sliced carrots
  • 1 cup sliced mushrooms
  • 1/2 cup chopped onion
  • 3 tbsp olive oil
  • 2 cups chicken or vegetable stock
  • 1/4 cup chopped flat-leaf parsley

Instruction

  • Using a fine-mesh strainer, rinse rice under running water to remove starch; drain and set aside.
  • Heat oil over medium heat in a heavy large saucepan (I used a chef's pan which is like a very high sided 10-inch skillet)
  • Add mushrooms, carrots and onions and saute until the begin to get soft; about 5 minutes.
  • Add the rice, stir to combine with vegetables and saute until the rice separates and begins to crackle, about 5 minutes.
  • Heat the stock in a microwave-safe bowl until it just begins to simmer; about 2 minutes.
  • Add the hot stock to the rice mixture and bring to a boil.
  • Cover and reduce heat and simmer for 15 minutes or until liquid is absorbed.
  • Uncover and place a clean towel over the pot (don't let the towel touch the rice), place the lid over the towel and let this sit undisturbed for 10 minutes.
  • Fluff rice and add the parsely, combining well.