Shiitake Mushroom Brown Rice

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Just the combination of ingredients in the recipe was enough to make me try the dish but I knew I was going to make several adjustments. I cooked the rice in a rice cooker with the broth. I used dried shitake and doubled it because I really wanted to taste the mushroom in the rice. I combined the ingredients, adding extra toasted sesame oil and soy sauce to taste, then used some of the water from the reconstituted mushrooms to the dish. The mixture was a bit wet but the rice absorbed it during the baking. For those who thought it needed more flavor, I recommend adding the extra oil and soy sauce. This turned out excellent and my family loved it!

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The obvious missing step in the recipe; is sauting of the rice, which i immediately reconized after adding all ingredients.:(.. (to late ... then secondly using dried shittake mushrooms and tring to salvage by adding more liquid and cooking longer(i would try dried again, liked being able to make my own mushroom liquid
:( .. so my very hard lesson on this recipe is; 1. Read the ratings & reviews FIRST,(Yes, I know you all told me lol 2. don't over cook dried shittake mushrooms. 3. I didn't know you could saute or fry with sesame oil. Final analysis... Im rating this high, because i liked the taste and will try it again, execution on my part was flawed..PS the corgis and chickens loved it...lol

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Needed more flavour.

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Hi -- I should preface by saying that I am a very beginner chef. I thought the taste of this recipe was absolutely delicious, but I would really appreciate some more detailed instructions for how to make this recipe.

I was confused about what I was supposed to do on the stove vs. in the oven. The instructions didn't say to sautee the ingredients on the stove, so I simply added the ingredients to the pan with sesame oil, and then immediately threw it in the oven. After I let it cook for 30 min in the oven, it was nowhere near ready. I ended up fishing out all the shitake mushrooms (so that they wouldn't overcook, cooking the rice on the stove (which took 30+ additional minutes, and then adding the mushrooms back in once the rice was ready.

I don't have a cast iron pan, so I did this all in stainless steel pots.

Any help understanding this recipe better would be very much appreciated. Thanks!

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This was good, but I thought it needed other flavors. It seemed way too salty too, although I didn't use low sodium broth. I thought it could've used some sweetness and maybe onion?

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This was a very good rice recipe! I didn't cook this in the oven though. I did it on the stove top. My boyfriend said it was the best rice I have made!

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I've cooked mushroom rice before and it turned out very bland even though I used beef broth instead of water. THIS RICE WAS EXCELLENT!!! The soy sauce in the recipe was a stroke of genius. My fiance loved it and let me know that I could add this to my permanent recipe collection. BRILLIANT! Thanks Aaron

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John - You really shouldn't rate a recipe that you aren't able to understand. This recipe rocks & is a keeper for my family - we all loved it! To interpret the cooking steps for John - 1st turn on oven and get it hot while you saute other ingredients and FINISH the dish in oven.

Not difficult to understand for those who obviously do this more often.

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I would like to try this recipe, but it appears incomplete, hence the low score. It says to preheat an oven but also talks about frying. If anyone has made this recipe work, kindly post how you did it.

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Aaron did saute his rice before adding in all the liquid ingredients, which is not stated in the directions. If you don't have a cast iron dutch oven, this method won't work as well for you. However, you can easily cook the rice on the stove. Overall, I thought the rice had great depth of flavor, a perfect bite, and an almost cream texture. I'll be making this many, many more times in the future, as I have already added it to my recipe collection!!!