Rice mix #2

I got this rice blend (white, brown, wild and red) for a little change from my regular white sushi rice.

The first time I made it according to the package directions, and it was good, but I added some things that I normally do for risotto and this is much better!

Serves 1, multiply as necessary.

• a small pat of butter
• 1 tbsp. shallot, minced (can substitute onion)
• 1/3 cup rice mix
• 1/2 cup water
• 1 tsp. More Than Gourmet roasted chicken stock concentrate.
• salt

Here are my shallots.

The rest of the mise en place.

Shallots, sweating in the butter. Be careful not to burn them!

Add the remaining ingredients. Bring to a boil. Stir to dissolve the stock concentrate. You could also use 1/2 cup of chicken stock or broth instead of the concentrate and water, of course.

Stir. Cover. Reduce heat to simmer. Simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes.

Here it is, served with steak and grilled veggies. Delicious!