3-4 shitake mushrooms, chopped 2 shallots, minced 1 Tablespoon olive oil 1 Tablespoon butter 1 cup basmati rice 2 cups gf chicken broth 1/2 cup dried apricots, chopped 1/4 cup almonds, toasted and chopped
Heat a medium saucepan over medium-high heat. Add oil and butter. When butter has melted, add mushrooms and shallots and saute until mushrooms are softened. Add rice and salt if necessary, and cook and stir for about 2-3 minutes. Add broth and apricots, stirring to blend. Bring to a boil, reduce heat to a simmer and cover. Cook for 25 minutes. Let rest for 10 minutes, then add almonds and fluff with a fork.
If you are using an unsalted homemade chicken broth, be sure to add salt.