2 cups sliced fresh mushrooms
1 cup chopped fresh mushrooms
1 cup sliced green onions
2 tablespoons olive oil
6 cups chicken broth*
2 jars, 7 ounces each, whole straw mushrooms
1 cup water
3/4 teaspoon cracked black pepper
3/4 teaspoon dried thyme leaves
3 cups cooked short grain brown rice
1 tablespoon dry sherry
Cook sliced and chopped mushrooms and onion in oil in Dutch oven over medium high heat until tender crisp. Add broth straw mushrooms water pepper and thyme. Reduce heat; simmer uncovered 5 to 7 minutes. Stir in rice and sherry; simmer 1 to 2 minutes. *Nutrition tip: to make broth, always skin chicken before boiling. Nearly all chicken fat is in the skin. Makes 10 servings.
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