Roasted Shiitake Rice
Ingredients
8 oz.
shiitake mushrooms, sliced
1
fresh rosemary sprig, cut into ½" pieces
2 cloves
garlic, thinly sliced
3 tbsp.
Kowalski's Extra Virgin Olive Oil
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
1 cup
basmati rice
2 tbsp.
chopped fresh Italian parsley
Directions
- Preheat oven to 450°.
- In a large mixing bowl, toss mushrooms, rosemary and garlic with oil; sprinkle with salt and pepper.
- Roast mushrooms on a parchment-lined baking sheet in the preheated oven until dark brown (about 20 min.), stirring occasionally.
- While mushrooms roast, cook rice on the stovetop according to pkg. directions or in a rice cooker according to manufacturer's instructions. When rice is done, fluff with a fork.
- Remove rosemary stem from mushrooms; toss mushrooms with cooked rice.
- Garnish with parsley; serve immediately.
