Teriyaki Rice

Name: Teriyaki Rice
Ingredients: 1 cup lundberg wild rice; 2 cups water; 2 beef bouillon cubes; 1 tablespoon butter; 1 small onion, chopped; 1/2 cup celery, chopped; 1/2 cup carrot, shredded; 1 tablespoon butter; 1 tablespoon olive oil; 1 garlic clove, pressed; 1 cup sliced mushrooms; 3 tablespoons kikkoman teriyaki sauce

12 ingredients

9 steps

Ingredients

1 cup lundberg wild rice
2 cups water
2 beef bouillon cubes
1 tablespoon butter
1 small onion, chopped
1/2 cup celery, chopped
1/2 cup carrot, shredded
1 tablespoon butter
1 tablespoon olive oil
1 garlic clove, pressed
1 cup sliced mushrooms
3 tablespoons kikkoman teriyaki sauce

Directions

1

Rinse rice.
2

Place in a pot with a tight fitting lid, along with 2 cups water, 2 bouillon cubes, and butter.
3

Bring to a boil, reduce heat, cover, and simmer for 45 minutes. DO NOT REMOVE LID.
4

Remove from heat and let sit covered for 10 minutes.
5

Fluff with a fork.
6

While rice is cooking, saute onion, celery and carrots in butter and olive oil over medium heat until tender.
7

Add garlic and mushrooms and cook just until mushrooms are tender.
8

Add teriyaki and simmer until liquid is absorbed.
9

Stir vegetables into rice and serve.