Mushroom Pot Rice

This rice is super-easy to make and fuss-free. We always go for seconds and thirds when I make this. In fact, I look forward to leftovers and I am always disappointed when there are none! :)
You can serve this with a side like a salad or this  Tzatziki or on its own.

Here's what you need -

Ingredients

A box full of brown mushrooms, wiped clean and then sliced

You can choose to go for a mix too if you get those.
1 star anise
1/2 teaspoon dried celery
3 cloves of garlic finely chopped
1/2 inch ginger finely chopped
2 green chilies finely sliced
2 shallots or whites of spring onions chopped if you have those handy
1 glass long grained rice washed, soaked for 20 minutes and then drained.
2 glasses vegetable/chicken stock
1/4 teacup low salt soya sauce
6 dried mushrooms soaked in hot water for 20 minutes, drained and then chopped.
Salt to taste
1 teaspoon white pepper powder
Spring onion greens to garnish
1 tablespoon melted butter

Method
Put a big vessel on low.

Add the butter.

Add the star anise, dried celery, ginger, garlic, green chilies and shallots/spring onion whites

Stir fry well.

Add the dried mushrooms in and stir fry.

Next add the regular mushrooms and fry well.

They will start sweating and releasing their water.

Keep frying for about 15 minutes and then add the rice.

Stir fry the rice for 5 minutes and then add the vegetable/chicken stock, white pepper powder and soya sauce. I add a pinch of salt at this stage because both the stock and soya sauce has salt.

Cover the vessel and allow to cook on low for 18 minutes.

Mine generally gets done in 18-19 minutes.

Once done and the water has evaporated, take off the heat.

After 5 minutes, uncover and add the spring onion greens and serve.

You can always add more salt if you need at this stage.

Enjoy! And if you do have leftovers, lucky you! :)