1. Over high heat, in a medium saucepan, bring the broth to a boil, add rice. 2. Reduce heat to simmer, cover and simmer until the rice is just tender, 45 to 55 minutes. 3. Drain any remaining liquid and transfer the rice to a serving bowl. 4. While the rice is cooking, toast almonds in a small dry skillet over medium-low heat, stirring constantly until golden brown and fragrant; approximately 2 to 3 minutes. 5. Transfer to a plate and allow to cool. 6. If using dried shitake mushrooms, rehydrate in water as instructed on package, drain and about 5 minutes before rice is done, melt the butter in a medium nonstick skillet and add the scallions and mushrooms. 7. Cook over medium heat, stirring often, until softened and scallions are a bright green; 2 to 3 minutes. 8. Add the scallion mixture, almonds and pepper to the rice. 9. Stir to mix thoroughly and adjust seasonings as necessary for personal taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
