Mushroom-Rice Toss

2 c Instant Brown Rice
2 c Broth
1 tbsp chives, dried
1 tbsp parsley, dried
1 tsp kosher salt
1 tsp pepper
1 tbsp EVO oil
1c Broth
1 tbsp sesame oil
1/3c chopped green onions
1 tbsp rice vinegar
2 tsp minced garlic
1 tsp ground fresh ginger
2 c thinly sliced shiitake or button mushroom caps (about 4 1/2 ounces)


Combine the first seven ingredients in a covered saucepan, and bring to a boil. As soon it comes to a boil, reduce to a simmer, and stir well. Cover and let simmer until holes begin to form at the top of the rice, which shows the water is being absorbed. Then, push a spoon down the middle of the saucepan to see if any liquid remains at the bottom of the rice. If a small pool of water forms it is not ready. If a little bit of humidity remains, it is ready. Remove the rice from the simmering heat, then fluff and serve. Heat the sesame oil in a large skillet over medium-high heat. Add the green onions, vinegar, garlic, and ginger, and sauté for 1 minute. Add mushrooms, sauté 2 minutes. Stir in the rice, 1c broth, and cook 3 minutes or until the liquid almost evaporates, stirring frequently. Steamed snow peas or broccoli tossed with soy sauce and sesame seeds make a nice side for this dish. Add Soy or meat protein to this rice dish if you wish.