We got this batch of rice for free from our neighbor who has a farm in Mindoro (an island away from the major Luzon island). We cooked it once, but it turned out to be too soft, mushy. Not sure why. Usually, this takes so long to cook that it requires a pre-soaking at some point. But generally now, it’s more mushy or softer than usual rice. Since no one was really using it, I decided to make use of it. Instead of using regular rice, I just grabbed some of this instead for my next dish.
Mushrooms, chicken, and rice. It turned out a horrible gray color. And it is softer than what I am going for. But it tastes good. Rice is rice especially when you are hungry. Though I want a change in color, I want to be able to make use of this purple rice somehow.
Mushrooms, Chicken and Rice Recipe
2 tablespoons of chopped garlic
1 1/2 cups of mushroom, sliced
120 grams of chicken, sliced
1/2 cup of uncooked rice
3/4 cup cooked green peas
broth about 1 1/2 cups
Saute the garlic in a pan big enough to fit all ingredients. Add the chicken, followed by the mushrooms, and let all of this cook. Add the rice and keep sauteing. Add the peas as well. Add in the broth while the flame is still high and let this boil before lowering down the heat and covering to let the rice steam. Season lightly with salt (you can adjust later). Once the rice is cooked and the liquid has evaporated, it is ready to serve.