Step 1

You will need  FINE MESH SIEVEUsing a fine mesh sieve, rinse the rice under cold running water for couple of minutes or until the water runs clear. Drain the rice well.

Step 2

Slice onions, peel and mince garlic.

Step 3

Using a damp paper towel, gently wipe the mushrooms, to remove any dirt. Trim the ends of the stem, and slice the mushrooms.Note: Do not slice the mushrooms too thin, they will disintegrate.

Step 4

You will need INSTANT POT

Step 5

Turn ON saute (more), when it displays “HOT”, add oil. Add onions, garlic, bay leaf, saute for 30-60 seconds.

Step 6

Add mushrooms, saute for 3-5 minutes, or until mushrooms cook down.

Step 7

Add broth, deglaze the pot. Turn OFF saute. Add rice, salt and pepper, to taste. Mix gently. Close the Instant pot lid, vent sealed.

Step 8

Turn ON MANUAL / PRESSURE COOK (high) for 6 minutes. Turn OFF “keep warm” setting. Let pressure release naturally, around 10 minutes.

Step 9

Open the Instant Pot lid, add some chopped green onions.

Step 10

Mushroom Rice is ready to be served. Enjoy!!

Step 11

Heat a heavy bottom pot or a dutch oven, add oil. Add onions, garlic, bay leaf, saute for 30-60 seconds.

Step 12

Add mushrooms, saute for 3-5 minutes, or until mushrooms cook down.

Step 13

Add broth, deglaze the pot. Add rice, salt and pepper, to taste.

Step 14

Let mixture come to boil. Cover the pot with a lid, reduce the heat to low, and cook for 12-15 minutes, or until all the moisture is absorbed and the rice is cooked.

Step 15

OPTIONAL: If the rice is still uncooked, add couple of tablespoons of water, and cook for few more minutes.

Step 16

Turn OFF heat, let rice sit covered for 10 minutes. Add some chopped green onions.

Step 17

Mushroom Rice is ready to be served. Enjoy!!