1 c. rice, brown or white
2 T. butter if using brown rice
2 c. water
1/2 t. salt
8 oz. whole mushrooms, cleaned, stemmed and cut in 4ths or 6ths if large
3 T. olive oil
1/8 t. garlic powder
2-3 T. marjoram
Bring water to a boil. Add salt and rice.
If using brown rice, add 2 T. butter
Cover, and simmer until done. Let cool.
If you have time, cook and refrigerate the rice up to 1 day ahead of time.
Meanwhile, heat saute pan to medium high heat.
Add olive oil, mushrooms, and garlic powder.
Cook mushrooms 5-7 minutes, until done.
Set aside, or make ahead and refrigerate.
Heat 13″ saute pan over medium high heat.
Add 2 T. butter, then quickly add rice before the butter burns
Add 2 T. marjoram. Stir the rice around while it heats up.
Add mushrooms, and fold in.
Turn heat to medium and cook rice mixture, stirring, for a few minutes.
Taste, and if prefer a stronger marjoram flavor, add 1 t. additional marjoram.
Remove from heat and let mixture sit for 5-10 minutes before serving.
