Recipe: Appetizing MOMI HOMEMADE MUSHROOM RICE

Delicious, fresh and Rice.

MOMI HOMEMADE MUSHROOM RICE. MOMI HOMEMADE MUSHROOM RICE Our fav. Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and green onion until mushrooms are cooked and liquid has evaporated.

MOMI HOMEMADE MUSHROOM RICE See great recipes for Momi Classic Brownie, Momi Homemade Cherry Jam too! This one pot mushroom chicken and rice recipe is an easy one pot meal - flavourful chicken and mushrooms with creamy rice, all cooked in the same pot! When reheating the rice, sprinkle a tablespoon of water over the top to help loosen stuck grains. You can cook MOMI HOMEMADE MUSHROOM RICE using 19 ingredients and 8 steps. Here is how you achieve it.

Ingredients of MOMI HOMEMADE MUSHROOM RICE

  1. It's of RICE.
  2. You need 2 cup of RICE.
  3. It's 950 ml of PLAIN WATER.
  4. It's 1 tsp of BROWN SUGAR.
  5. It's of MUSHROOM FILLING.
  6. You need 1/2 cup of COOKING OIL.
  7. You need 3 tbsp of GRATED GARLIC.
  8. You need 1/4 cup of SLICED GINGER.
  9. It's 1 cup of SLICED BIG RED INDIAN ONION.
  10. You need 1 tsp of GROUND BLACKPEPPER.
  11. You need 1 tsp of SUGAR.
  12. It's 1 tbsp of OYSTER SOUCE.
  13. It's 3 tsp of SALT.
  14. It's 1 tsp of STOCK POWDER.
  15. It's 1 tbsp of SWEET BLACK SOY KETCHUP.
  16. You need 1 tbsp of SALTY BLACK SOY KETCHUP.
  17. Prepare 1 tsp of BLACK THICK SOY KETCHUP.
  18. You need 500 grams of CHICKEN - CUT INTO 12 PCS.
  19. You need 300 grams of DRY MUSHROOM (MORE OR LESS IF YOU WANT - I LOVES TO USE DRY SHITAKE MUSHROOM).

Mushroom rice recipe With step by step photos. An easy and quick recipe of mushroom rice made in european style. The most amazing thing is that it is not an elaborate or complicated recipe. Easy for bachelors, students and single people.

MOMI HOMEMADE MUSHROOM RICE step by step

  1. WASH THE RICE AND COOK WITH THE PLAIN WATER + BROWN SUGAR FOR 15-20 MINUTES AT MEDIUM TO LOW HEAT OR JUST USE A RICE COOKER.
  2. SOAK THE DRY MUSHROOM WITH SOME HOT WATER FOR 10 MINUTES THEN CUT AND SLICE THEM. KEEP AND USE THE WATER LATER.
  3. IN A LARGE PAN, PREHEAT THE COOKING OIL FOR 3-5 MINUTES AT HIGH HEAT. ADD IN THE GARLIC, GINGER, ONION AND LET THEM SIMMER FOR FEW MINUTES.
  4. ADD IN THE SLICED MUSHROOM WITHOUT THE WATER AND STIR THEM FOR FEW MINUTES THEN ADD IN THE CHICKEN AND THE WATER USED TO SOAK THE MUSHROOM EARLIER.
  5. ADD IN THE REMAINING INGREDIENTS ALL AT ONCE. STIR THEM TO MIX WELL AND LET THEM SIMMER FOR 5-10 MINUTES AT MEDIUM TO LOW HEAT. ADD SOME WATER IF THE MIXTURE IS TOO DRY. NEED THE MUSHROOM MIXTURE TO HAVE SOME LIQUID BUT NOT TO MUCH LIQUID.
  6. TAKE OUT HALF OF THE COOKED RICE FROM THE RICE COOKER.
  7. TURN OFF THE HEAT AND TAKE THE COOKED MUSHROOM INTO THE RICE COOKER AND ADD IN THE RICE BACK INTO THE RICE COOKER. RECOOK FOR 5-10 MINUTES OR BAKE AT 200/400 FOR 10-15 MINUTES.
  8. SERVE WHILE HOT FOR LUNCH OR DINNER.

If you have leftover rice than you could use it right away to make this recipe. Heat olive oil in a large stockpot or Dutch oven over medium heat. I have been looking for a mushroom rice recipe for awhile and I think I've found the one! My husband is allergic to spring onions, so I used a small white onion instead. Cook covered until rice become soft and tender.switch off the stove.