| Mushroom & Bamboo Shoot Rice 3 cups jasmine rice ½ lb chopped mushrooms ¼ lb chopped bamboo shoots 1 leek, cleaned and diced 1 carrot, medium-sized, diced 2 cloves garlic, minced 5½ cups chicken stock or water salt and pepper ¼ cup olive oil or "annato oil" Preparation: Sauté garlic, leeks, and carrots in oil, in a pot. Add mushrooms and bamboo shoots and cook for 5 minutes. Stir in rice. Add chicken stock or water, salt, and pepper. Bring to a boil, lower heat, and cover. Simmer for 17 minutes until liquid is absorbed and rice is fully cooked. |
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