1/2 cup dried Shitake mushrooms (approx. 1/2 ounce), soaked in 1 quart boiling water
1/2 cup diced carrot
2 teaspoon minced fresh garlic
1/2 cup diced celery
1 pound brown rice, dry weight
1/8 teaspoon salt
1 tablespoon soy sauce
1 teaspoon black pepper
1/2 cup chopped green onions

Soak mushrooms overnight or until softened. Drain and reserve soaking liquid. Rinse mushrooms and pat dry. Cut off stems and discard; thinly slice the caps. Add enough water (or broth) to soaking liquid to make 1 quart and bring to a boil in a large saucepan. Add rice, carrot, celery, garlic and salt. Stir gently and reduce to low heat. Cover and simmer until rice is tender and all liquid is absorbed, approximately 45 minutes. Remove from heat; add soy sauce, black pepper and green onions and fluff with a fork.

Makes 6 Servings
Serving Size: 6 ounces