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Rice with Mushrooms, Ginger and Bacon
Appliance: Rice Cooker - 2 to 8 cup capacity.
Rate it!    Average 5 / 1 Votes
This Kitchen Tested recipe is part of the Gluten Free Collection
Ingredients
   3 ounces of fresh mushrooms, chopped
   2 whole green onions (scallions), thinly sliced
   1 tablespoon plus 1 teaspoon soy sauce or gluten free tamari
   1 tablespoon vegetable oil
   2 garlic cloves, minced
   2 teaspoons fresh ginger, minced
   1/8 cup cooked, crumbled bacon (3-4 slices)
   1 cup short grain rice
   1 1/2 cup water


Directions
In a small bowl, toss the mushrooms and green onions with 1 tablespoon of the soy sauce and let stand for about 10 minutes.

Put the oil into the rice cooker's inner bowl and push Cook button. Use Saute setting, if applicable. Once warm, add ginger and garlic and cook about 30 seconds, stirring frequently. Add rice and bacon and stir to coat with the oil. Fry rice, stirring occasionally until grains turn opaque white, 7 - 10 minutes.

Add marinated mushrooms and scallions, the water and the remaining 1 teaspoon of soy sauce and stir to combine. Cover and push Cook button again, if necessary. Use White Rice setting, if applicable.

When rice cooker switches to Keep Warm, stir and serve.

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