The other night I made this great spicy mushroom rice dish in my rice cooker. I have a very low-tech rice cooker - turn it on and let it do its work. No fuzzy logic. No bells and whistles. And it works great. When the rice is done, the cooker turns to low and keeps it warm until I remember it's time for dinner. A simple salad or a steamed vegetable can round out the meal.
I sautéed leeks and mushrooms, added chipotles in adobo, then stirred in raw rice. I poured the whole thing into the rice cooker. When I have some smoked jack in the fridge, I stir in about half a cup diced at the end to add a "bacon-y" flavor. But the chipotles add enough flavor that it's not necessary. (Chipotles in adobo are dried smoked jalapeños in a spicy tomato sauce. You'll find them in cans in the international section of the grocery store. I use what I need then store the rest in a jar in the refrigerator where they'll last for a few months.)
Spicy Mushroom Rice
2 tbsp butter
1 tbsp olive oil
4 small leeks
2 chipotles in adobo, chopped
4 fresh shiitake mushrooms, stemmed and sliced
8 oz crimini mushrooms, sliced
6 cloves garlic, peeled and chopped
1 tsp salt
1 tsp pepper
1 cup brown rice
2 1/2 cups water
Warm the butter and olive oil in a skillet over medium-low heat. Cut the roots off the leaks, then cut them in half lengthwise. Wash them well to get dirt out from between the layers. Thinly slice the white and pale green parts and add them to the warmed oil. Cook, stirring occasionally, until tender, about 5 minutes. Raise the heat to medium and add the chopped chipotles, sliced mushrooms and chopped garlic. Cook until mushrooms darken and are tender, about 5 minutes.
Stir in the salt, pepper and brown rice. Pour into the rice cooker. Add the water. Lower the lid and turn on the cooker.
Serves 4-6.
This reheats well. It also freezes and defrosts well. It's a great go-to easy dinner dish.
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