Five-Spice Jasmine Rice With Portobello Mushrooms

• 3 tablespoons extra virgin olive oil
• 1 cup chopped red onion
• 3 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 2 teaspoons Chinese five-spice powder
• 12 ounces portobello mushroom caps, cut in 3/4-inch dice
• 1 1/2 cups jasmine rice
• 2 1/2 cups well-seasoned chicken stock
• Salt and freshly ground black pepper to taste
• 2 tablespoons finely chopped fresh cilantro leaves

1. Heat 2 tablespoons of the oil in a heavy 3-quart saucepan.
2. Add onion, and cook over medium heat, stirring, until tender but not brown.
3. Stir in the garlic and ginger, cook briefly, then stir in the five-spice powder.
4. Add remaining oil and mushrooms.
5. Stir and cook for 2 to 3 minutes, then stir in the rice.
6. Add stock, bring to a boil and season to taste with salt and pepper.
7. Cover, reduce heat to very low and cook about 15 minutes, until rice is tender.
8. Remove from heat, and set aside, covered, for 5 minutes.
9. Fold in the cilantro, and serve.

extra virgin olive oil, red onion, garlic, fresh ginger, portobello mushroom, jasmine rice, chicken, salt, fresh cilantro

Taken from cooking.nytimes.com/recipes/8098 (may not work)