Mushroom and Bamboo Shoot Rice

Name: Mushroom and Bamboo Shoot Rice
Yield: Serves 6
Cuisine: Philippines
Ingredients: 4½ cups chicken stock or water; ½ cup canned bamboo shoots, rinsed and cut into ½-inch pieces; ½ teaspoon ground turmeric; 1½ teaspoons salt; ¼ teaspoon freshly ground black pepper; 3 cups jasmine rice; 3 tablespoons vegetable oil; 2 garlic cloves, minced; ½ pound shiitake mushrooms, stemmed, cleaned, and thinly sliced; 1 small onion, finely chopped; 1 small carrot, trimmed and cut into ¼-inch dice

Preparation info

Serves
6

Appears in

Memories of Philippine Kitchens

By Amy Besa and Romy Dorotan

Published 2006

About

Other wild mushrooms, alone or in combination, can be used in place of the shiitakes. I serve this with Chicken Adobo.

Ingredients

3 cups jasmine rice
3 tablespoons vegetable oil
1 small

Asia
Philippines
Side dish
South East Asia
Gluten-free

Method

Rinse the rice well and drain. Pour the oil into a large saucepan and add the onion and carrot. Cook over medium-high heat, stirring often, until softened, 3 to 5 minutes. Add the garlic and cook 1 minute longer. Stir in the mushrooms, bamboo shoots, and turmeric. Cook, stirring often, until the mushrooms start to give off liquid, about 5 minutes.
Stir in the r