Rice:
- 1 Tbsp olive oil
- 2 C quartered shiitake mushroom caps (about 6 oz)
- ¼ C chopped green onion bottoms
- 1 (½ inch) piece peeled fresh ginger
- 1 garlic clove, crushed
- 2 C uncooked long-grain rice
- 2 tsp ground cumin
- 6 skinless, boneless chicken thighs, cut into bit-sized pieces
Sauce:
- 2 C loosely packed cilantro leaves
- ½ C chicken broth
- 2 Tbsp chopped green onion tops
- 1 tsp chopped peeled fresh ginger
- ¼ tsp kosher salt
- 1 garlic clove, peeled
Topping:
- 1 tsp olive oil
- 2 C grape or cherry tomatoes, halved
- 2 Tbsp chopped green onion tops
- Cilantro sprigs (optional)
Preheat oven to 350.
To prepare rice, heat 1 Tbsp olive oil in a Dutch oven over medium heat. Add mushrooms, green onion bottoms, ginger piece, and crushed garlic, and cook 5 minutes, stirring frequently. Stir in rice, cumin, and chicken, cook 1 minutes. Stir in broth, bring to a boil. Cover and bake at 350 for 25 minutes. Remove from oven, and let stand, covered for 10 minutes.
To prepare sauce, place cilantro leaves and the next 5 ingredients in a food processor or blender and process until smooth. Stir into rice mixture. Discard ginger piece.
To prepare the topping, heat 1 tsp olive oil in a medium skillet over medium-low heat. Add the grape tomatoes, and cook for 2 minutes. Stir in 2 tablespoons chopped green onion tops. Place the rice mixture in a large bowl, and spoon the tomato topping over the rice. Garnish with cilantro sprigs, if desired.
Cooking Light