Jasmine Rice with Shiitakes and Scallions
Ingredients
- 1 1/2 cups water
- 1 cup jasmine rice, rinsed well
- 5 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 4 ounces shiitake mushrooms, stems discarded, caps cut into 1/4-inch-thick slices
- 2 garlic cloves, thinly sliced
- 1 tablespoon rice-wine vinegar
- 1 scallion, cut into 2-inch-long pieces, thinly sliced lengthwise
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