• 1 cup red rice
  • 2 tbsp butter
  • ½ bunch green onions, chopped finely
  • ½ cup baby diced carrots
  • ½ cup finely chopped shitaki mushroom (rehydrated before measuring)
  • ½ tsp thyme
  • 3 bay leaves
  • 1½ - 2 cups vegetable stock
  1. Rinse the rice with cold water and let it sit over-night in water to soften. (the red colouration you may see on rinsing is the remnant of the bran and bran-dust washing out)
  2. Heat the butter in a pot, stir in onions, and cook for 4-5 minutes. Add carrots, mushroom, and rice. Stir for another 5 minutes.
  3. Add vegetable stock (you can also use chicken stock or water), thyme, and bay leaves. First bring to a boil, then put it in an oven dish, cover, and cook in a preheated oven at 230ºC (450F) for 20-30 minutes, until rice soaks the water.
    (Alternatively you can cook the rice in a rice cooker after adding the stock, thyme and bay-leaves).
  4. Let it sit for at least ten minutes before serving. Remove the bay-leaves before serving.