2 1/2 cups Swanson’s chicken stock
1 oz. dried sliced or whole shiitake mushrooms
1 tablespoon canola oil
1 1/2 cups Mahatma jasmine rice
1/2 cup diagonally thinly sliced green onions

1. Bring chicken stock to a boil over high heat in a medium saucepan. Remove from heat; add shiitake mushrooms. Let steep 30 minutes.

2. Remove shiitake mushrooms from stock with slotted spoon. Strain stock through coffee filter to remove any grit. Remove any tough stems and slice mushrooms if whole.

3. Heat oil in medium heavy-bottomed saucepan over medium heat. Add rice and sauté until just beginning to brown, about 5 minutes. Add stock and mushrooms; stir to combine. Bring to a boil; turn heat to low and cook, covered, 15 minutes.

4. Let rice rest off heat, covered, for 5 minutes. Stir in green onions and spoon into serving bowl.

6 servings