This may also be baked in the oven instead of the stove top --- although some people would say that soaking the rice is not needed it is just something I have done for years with basmati rice, but by all means proceed with the recipe without presoaking, just make certain to wash the rice very well in cold water --- fresh sauteed mushrooms may be used in place of canned :)
- 1⁄4 cup butter (can use less if desired) or 1⁄4 cup oil (can use less if desired)
- 1 small onion, chopped
- 1 tablespoon minced fresh garlic (or to taste)
- 1⁄2 teaspoon turmeric (scant)
- 1 1⁄2 cups basmati rice (well rinsed, you can also use the same amount of jasmine rice in place or the basmati)
- 2 1⁄4 cups chicken broth
- 1 1⁄2 cups canned mushroom slices, drained (I just use one can for this)
- pepper (optional)
- Rinse the rice under cold water very well.
- Place the rice in a large bowl covered with cold water and let it soak for 30 minutes (changing the water after 15 minutes) before proceeding with the recipe.
- Melt butter in a heavy saucepan over medium heat.
- Add in onion, garlic and tumeric powder; saute until JUST beginning to brown (about 2 minutes).
- Add in rice, broth, mushrooms, salt and pepper (if using); bring to a boil.
- Reduce heat to low, cover with a tight fitting lid and simmer until the rice is tender (about 18-20 minutes).
- **NOTE** this rice can also be cooked, covered with a tight-fitting oven proof lid in the oven at 350 degrees for about 30-35 minutes, or until rice is desired tenderness.