Ingredients

• 2 tbsp vegetable oil
• 8 large mushrooms, cut into 1/4 inch slices about 2 cups
• 1 red bell pepper, cut into 1/4 inch dice (1 4. 1/4 cup)
• 1 yellow bell pepper
• 1 small onion finely diced (1/2 cup)
• 2 cups long grain rice
• 1 tbsp kosher or fine sea salt
• 4 scallions, trimmed and thinly sliced (1/2 cups)

Directions

1. Heat oil in dutch oil or other heavy 3 qt pot over med high heat.

2. Add the mushrooms, red pepper and onion and cook stirring until the vegetables are softened, about 4 minutes.

3. Add the rice and the salt and stir to coat the rice with oil.

4. When the rice starts to look “chalky” pour enough water into the pan to cover the rice by 1 inch.

5. Raise the heat to high, bring the water to a boil, and boil until the level of the water meets the level of the rice.

6. Reduce the heat very low, give the rice a very thorought stir, and cover the pot.

7. Cook until the rice is tender but with a little bite about 20 minutes.

8. Do not uncover the pot or stir the rice while it cooks.

9. Fluff with a fork before serving. Stir in the scallions and transfer to a serving bowl.

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