A savory rice side dish that balances nicely with Sticky Chicken. If you have turmeric on hand, it will add a bright yellow color to the rice—it does not change the flavor, so it is truly optional.
1 cup jasmine rice
1 1/2 cups chicken stock
8 to 10 shiitake mushrooms, stems removed, thinly sliced
1/4 cup frozen peas
1/4 cup chopped onions
Dash of turmeric (optional)
1 to 2 tablespoons butter or margarine
- In a medium saucepan add chicken stock and jasmine rice. Bring to boil over high heat. Stir. Reduce heat to low, cover, and cook for 15 minutes. Let rice stand for 5 minutes.
- While the rice is cooking, melt the butter in a medium skillet over medium heat. Add the mushrooms and onions cook for about 5 minutes stirring occasionally. Stir in the peas and cook another minute.
- When the rice is done, toss the vegetables with it. Serve.
Makes 4 servings.
Recipe provided courtesy of Cheryl Tallman, co-founder of Fresh Baby, creators of the award-winning So Easy Baby Food Kit.