Ingredients:
1/4 cup butter (can use less if desired) or 1/4 cup oil ( can use less if desired)
1 small onions, chopped
1 tablespoon minced fresh garlic ( or to taste)
1/2 teaspoon turmeric ( scant)
1 1/2 cups basmati rice ( well rinsed, you can also use the same amount of jasmine rice in place or the basmati)
2 1/4 cups chicken broth
1 1/2 cups canned mushroom slices, drained ( I just use one can for this)
salt
pepper (optional)
Directions:
Rinse the rice under cold water very well.
Place the rice in a large bowl covered with cold water and let it soak for 30 minutes (changing the water after 15 minutes) before proceeding with the recipe.
Melt butter in a heavy saucepan over medium heat.
Add in onion, garlic and tumeric powder; saute until JUST beginning to brown (about 2 minutes).
Add in rice, broth, mushrooms, salt and pepper (if using); bring to a boil.
Reduce heat to low, cover with a tight fitting lid and simmer until the rice is tender (about 18-20 minutes).
**NOTE** this rice can also be cooked, covered with a tight-fitting oven proof lid in the oven at 350 degrees for about 30-35 minutes, or until rice is desired tenderness.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.