Easy Brown Rice Side Dish

I'm trying to eat more brown rice ....it's good for us. Trying to find ways to make brown rice appealing. I had sliced mushrooms in the frig and chicken broth. Put this together tonight before I went to yoga, when I came back the family ate almost the whole thing. My husband said he saved me about 1/3 cup. It's very easy to make, all in the rice cooker. Time to cook depends on your rice cooker.

• Ready In: 1 hr
• Serves: 4
• Yields: 4-5 cups

Ingredients

• 1  tablespoon butter
• 1  medium onion, chopped small
• 8  ounces mushrooms, sliced
• 1 1⁄3 cups brown rice, jasmine variety
• 14 1⁄2 ounces chicken broth (1 small can)
• 1⁄8-1⁄4 teaspoon turmeric
•  salt

Directions

1. Heat up rice cooker by turning it on and weighing it down with the lid or something heavy. (I have an old rice cooker, if I don't weigh it down, it turns itself off. Please make sure the rice cooker stays on the whole time you are cooking vegetables).
2. Add butter and melt.
3. Add onion, cook until cooked and look clear.
4. Add mushrooms, cook until soften and liquid is released.
5. Add rice and tumeric, stir to incorporate into mixture.
6. Add broth.
7. Restart the rice cooker (turn off and turn back on).
8. After rice cooker turns off, wait about 3 minutes and serve.
9. If not using a rice cooker, use a heavy bottom pan with a tight fitting lid. Cook butter and vegetables on medium high. Follow instructions until restart of the rice. Then.
10. Bring to a boil.
11. Reduce heat to low or very low.
12. Put lid on tight and steam for about 40 minutes. Do not open lid while cooking.