As I start into my golden years (right Patti, start!) I am beginning to appreciate ingredients like granulated garlic and onion powder more than I did in the past. Oh don’t get me wrong. They have always been staples in my spice cabinet. But for years I almost exclusively used fresh garlic and a real onion. And I still use them when I feel the necessity. But, where a couple of years ago I would have diced some fresh onion and minced a clove of garlic for a recipe like this, I am drifting not so slowly towards the dark side and going for ease of preparation rather than ingredient integrity. (And yes, I can still be as haughty and snobby about ingredients as the next cook. But for a simple recipe like this rice dish, I can with good conscience use ingredients that will ultimately save me some time.)

Regardless of my new found inclination, please feel free to cut an onion or mince a garlic clove if the spirit moves you. This recipe can handle the individuality. And I can handle the change to my recipe.

All I care about is that you give red rice a try. It is truly delicious when accompanied with a few amiable companions. By itself – well – not terribly exciting. As a party of 7 or more – a true delight!

1 c. Himalayan red rice H

2 tsp. extra virgin olive oil

2 c. vegetable stock*  

1/8 tsp. granulated garlic

1/8 tsp. onion powder

freshly ground black pepper

¼ c. broken dried shitake mushroom pieces

Rinse the rice under cool water until water runs clear. Drain well. Pour into your rice cooker. Add the olive oil, veggie stock, granulated garlic, onion powder, black pepper, and shitake mushroom pieces.  Give a stir, cover, and set your rice cooker on “go”. (Will take at least 40 minutes.)

Fluff the rice before serving.

*I use Better Than Bouillon Vegetable Stock which tends to be a bit salty. If you use homemade stock or stock from a can or paper container which doesn’t tend to contain as much salt, you may want to add a bit of salt before you start the rice cooker.