2 tablespoons of butter
2 tablespoons of finely chopped onion
1 minced garlic clove
2 tablespoons of grated ginger
1 cup of long-grain rice
2 cups of water
2 large carrots, peeled and grated
Salt and black pepper to taste
120g of shiitake mushrooms, cut in half
1/4 cup of chopped green scallion
2 tablespoons of butter
2 tablespoons of finely chopped onion
1 minced garlic clove
2 tablespoons of grated ginger
1 cup of long-grain rice
2 cups of water
2 large carrots, peeled and grated
Salt and black pepper to taste
120g of shiitake mushrooms, cut in half
1/4 cup of chopped green scallion
In a large saucepan, melt the butter
Add the onion, garlic, and ginger
Cook for two minutes or until the onion is softened
Add the rice and stir well to combine
Add the water, carrots, salt, and black pepper
Stir to combine
Bring to a boil, then reduce heat and simmer for nine minutes or until the rice is cooked al dente
Remove from heat, add the shiitake mushrooms, and cover again
Continue cooking for an additional four minutes or until the rice and mushrooms are tender
Mix in the chopped green scallion and serve.
