BROWN RICE AND SHIITAKE PILAF

2 Cups brown rice
½ Cup thinly sliced green onion
½ Cup diced celery
1 Ounce dried shiitake mushrooms
2 Teaspoons minced garlic
½ Teaspoon soy sauce, or to taste
1 Dash black pepper, or to taste

In a small bowl, soak mushrooms in 2 cups hot water until soft, 20 to 30 minutes. Lift mushrooms out with a slotted spoon. Cut off and discard stems and slice caps into thin strips. Add enough water to soaking liquid to make 2 cups and set aside.

In a medium saucepan, combine celery, garlic, and ¼ cup water. Bring to a simmer, covered, over moderate heat and simmer until vegetables are softened, about 5 minutes. Stir in rice, mushrooms, and 2 cups reserved liquid. Bring to a boil over high heat. Cover and reduce heat to lowest setting. Cook until rice is tender and all liquid has been absorbed, about 45 minutes. Remove from heat and stir in green onions with a fork. Season to taste with soy sauce and black pepper.

Serving size: 1½ Cups
Calories: 362
Fat: 2.8 g
Cholesterol: 0 mg
Carbohydrate: 76 g
Protein: 8 g
Sodium: 127.8 mg

---