Mushroom Rice

Ingredients

• 2 tablespoons olive oil
• 2 garlic cloves, diced
• 4 mushrooms, diced
• 2 cups morelos rice (a type of Mexican, short grain rice perfect for broth based rice dishes)
• 4 cups mushroom broth (comes in a tetra pack, not in a can, as far as I've seen)
• salt
• 3 tablespoons chopped Italian parsley

Directions

1. 1

   Soak rice in very hot water for 10 minutes, then drain in a mesh colander. Tap colander and let drain well.

2. 2

   In a skillet with a cover, sautee garlic and mushrooms for a couple of minutes, then add rice, stirring to distribute oil.

3. 3

   Fry rice in oil for 5 - 10 minutes, until starts to get a little translucent.

4. 4

   Add broth - you can use a combination of broth and water or wine if you don't have quite enough broth on hand or to taste.

5. 5

   Taste broth and add salt if necessary to make broth taste good.

6. 6

   Stir well and cover.

7. 7

   Turn heat to high and bring to a boil.

8. 8

   Turn heat to low - just a slow simmer - and cook, covered, for 30 minutes.

9. 9

   After 30 minutes, turn off heat and remove from burner.

10. 10

    The rice can be made ahead up to an hour and a half and still will be warm enough to taste good if the cover is left on.

11. 11

    Serve topped with chopped Italian parsley.