This made for a very tasty side to some salmon filets. I skipped the 2 hour soak time. Didn’t need it, since my rice cooks in about 20 minutes anyway. I used shiitakes for the mushrooms.
YIELD
6 servingsPREP
2 hrsCOOK
35 minREADY
2 hrsIngredients
Directions
Soak rice 2 hours to shorten cooking time.
Rinse and drain.
In a medium-size non-stick saucepan, heat butter and sauté shallot until softened.
Add vegetables and sauté about 3 minutes.
Add rice to vegetables; stirring to coat.
Cook about 2 minutes.
Stir in wine broth; bring to a boil.
Reduce heat, cover and simmer about 25 minutes, until rice is tender and liquid is absorbed.
Remove from heat and fluff with a fork.
Season with salt and pepper.
Garnish with seasame seeds.
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