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 ...
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