YIELD: 8 servings
1 cup dry mushrooms
4 cups water
2 Tbsps. vegetable oil
2 cloves garlic, crushed
1 small onion, chopped
2 cups Jasmine rice
12 oz. frozen green peas
1 tsp. salt
½ tsp. ground black pepper
1. Boil the mushrooms in the water for about 15-20 minutes. Using a hand blender, puree the mushrooms into the water, then strain to remove them. Reserve the liquid only.
2. On medium heat, use a large pot and sauté the garlic and onion in the oil until lightly brown, then add the peas. Add the rice and stir for 2 minutes. Add the mushroom water, salt and pepper. Bring to a boil, cover, lower to a simmer and cook until the water evaporates and the rice is fully cooked.
Photo: Memorial Sloan-Kettering Cancer Center Recipe: Yanick Murat
