Mushroom Rice

• 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

1. Soak rice in very hot water for 10 minutes, then drain in a mesh colander.
2. Tap colander and let drain well.
3. In a skillet with a cover, sautee garlic and mushrooms for a couple of minutes, then add rice, stirring to distribute oil.
4. Fry rice in oil for 5 - 10 minutes, until starts to get a little translucent.
5. 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.
6. Taste broth and add salt if necessary to make broth taste good.
7. Stir well and cover.
8. Turn heat to high and bring to a boil.
9. Turn heat to low - just a slow simmer - and cook, covered, for 30 minutes.
10. After 30 minutes, turn off heat and remove from burner.
11. 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.
12. Serve topped with chopped Italian parsley.

olive oil, garlic, mushrooms, morelos rice, mushroom broth, salt, italian parsley

Taken from www.food.com/recipe/mushroom-rice-253458 (may not work)