Basmati Rice With Turmeric and Mushrooms

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 :)

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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)
•  salt
•  pepper (optional)

Directions

1. Rinse the rice under cold water very well.
2. 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.
3. Melt butter in a heavy saucepan over medium heat.
4. Add in onion, garlic and tumeric powder; saute until JUST beginning to brown (about 2 minutes).
5. Add in rice, broth, mushrooms, salt and pepper (if using); bring to a boil.
6. Reduce heat to low, cover with a tight fitting lid and simmer until the rice is tender (about 18-20 minutes).
7. **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.