2-1/2 cups long grain instant rice
2 cups vegetable broth
1/2 teaspoon turmeric
1teaspoon sweet basil 1 teaspoon kosher or sea salt 1 teaspoon coarse-ground black pepper
1 teaspoon Frank Davis Sprinkling Spice
1/4 stick butter + ¼ cup extra virgin olive oil
3/4 cup finely diced onions 1/2 cup finely diced celery
½ cup finely diced carrots 1 cup medium diced mushrooms 1/2 cup thinly sliced green onions
1/3 cup fresh minced parsley
4 Tbsp. melted butter
First, place the rice into your rice cooker and pour the 2 cups of vegetable broth over it.
This is also the time for you to stir in the turmeric, the sweet basil, the salt, the black pepper, and the sprinkling spice.
When this is done, go ahead and turn the rice cooker on.
Meanwhile, in a small non-stick frypan or skillet heat the butter and olive oil to medium-high and quickly sauté the onions, celery, carrots, mushrooms, and green onions.
When they've softened and begin to show signs of browning, take the lid off the rice cooker and evenly blend—actually, you might want to “fold” instead of blend—into the rice the sauteed veggies and all but about 2 tablespoons of the parsley.
Work the mixture in well, fluffing the rice as you go. Then put the cover back on the device and allow it to continue cooking.
When the rice is almost done, remove the lid once more and pour on the melted butter. Then with a meat fork, once again “fluff.” At this point the grains should separate one for one.
All that's left to do now is to check the casserole every once in a while to re-fluff the rice and add a few extra tablespoons of vegetable broth if necessary.
When you're ready to eat, remove the insert from the rice cooker, garnish the casserole with the remaining parsley, and serve it piping hot alongside your homemade hamburgers.
Oh—and you certainly don’t have to but it’s mighty tasty to spoon lots of some kind of gravy over the rice when you serve it. Uuummmmm!
Again, the amount of moisture you add to this dish is critical if the rice is to come out fluffy. Be sure to carefully measure the vegetable stock!
You'll find you'll have exactly the right amount you need once the juices render out of the onions, celery, and mushrooms.