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 ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.