Servings: 4

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Padi Straw Rice Pilaf


2 tablespoons vegetable oil
1 .88-ounce package Frieda’s Dried Padi Straw Mushrooms, rehydrated and chopped
1 green onion, minced
1 clove garlic, minced
1 cup chopped Frieda’s Waterchestnuts
1/2 cup shredded carrot
1 tablespoon dry sherry
Salt and pepper to taste
3 cup hot cooked rice (white, brown, or wild rice as desired)


In a skillet, heat oil; sauté padi straw mushrooms with onion, garlic, waterchestnuts, and carrots for 3 to 5 minutes. Stir in sherry, and season to taste. Stir mixture into hot cooked rice; toss well to combine.