rogers-mushroomPhoto by Jack Sparrow

1 cup brown rice (or brown rice and wild rice mixed)
2 Tablespoons sesame oil
Sea salt
8-10 shiitake mushrooms (depending on size)
¾ to 1 cup chopped green onions (scallions)
¾ cup chopped (or crushed) organic pecans
8 Tablespoons butter
¾ cup freshly grated organic parmesan cheese

Bring 2 ½ cups water to boil with 1 Tablespoon sea salt and 2 Tablespoons sesame seed oil.
Add 1 cup organic brown rice or brown rice and wild rice mixed and stir with a fork.
Reduce heat, cover and simmer over low heat with lid slightly askew (to avoid over boiling).  Simmer until all water is absorbed (about 50 minutes).
In the meantime if using dried shiitake mushrooms put in bowl and add water that has been brought to a boil and let soak 20 minutes stirring occasionally.
Cut off the stems of the mushrooms and discard the stems if using fresh mushrooms.
Chop the mushrooms.
Chop the green onions.
Place the chopped mushrooms and chopped green onions in a frying pan.
Add to the pan chopped pecans or pecans that have been crushed with the side of a hammer in a plastic bag as I do because it is impossible to buy organic, chopped pecans.
Add butter and sauté green onions, mushrooms and pecans stirring occasionally until onions and mushrooms are tender crisp.
Remove from heat and add cooked rice stirring in the rice.
Add freshly grated parmesan cheese.  Cover to let parmesan cheese melt.
Stir and serve.  Delicious and healthy!






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