Title: Peppers And Crab Mixed Rice
Categories: Japanese
Yield: 1 Batch
1 1/2 c Uncooked rice
2 ts Chicken stock
1 3/4 c Water
1/2 c Red pepper
1/3 c Green pepper
5 Mushrooms; up to 6
1/2 c Cooked white crabmeat
1 3/4 tb Butter
1 Bay leaf
Salt and pepper
If using Japanese rice, wash, drain and leave to stand for 30 minutes
before cooking.
Dissolve the chicken stock powder with a little hot water then add the
remaining water.
Cut the peppers open and discard the seeds. Cut the red pepper into
tiny square pieces (1/4") and chop the green pepper into 1/2" square
pieces. Slice the mushrooms thinly and loosen the crabmeat flakes,
ensuring that there are no pieces of shell remaining. Cut the butter
into small pieces.
Cook the rice in the chicken stock, adding the bay leaf for extra
flavor.
Once the rice is cooked, stir in the butter, season with salt, and
pepper and roughly mix. Then add the peppers, mushrooms, and
crabmeat, mix again and serve.
Recipe by Harumi's Japanese Home Cooking by Harumi Kurihara, 2006
