2 cups long-grain rice (washed and soaked in 3 1/2 cups water)
3 tablespoons vegetable oil
5 green onions, chopped (include green leafy tops)
4 cloves garlic, minced
1/2 cup fresh mushrooms, sliced lengthwise (drain, if using canned mushrooms)
1/2 cup milk
salt and pepper
In medium saucepan, heat the oil.
Sauté onions and garlic. Add mushrooms. Sauté until done.
Stir in milk, rice, and the water in which it was soaked.
(This dish can be prepared with instant rice. Prepare and add in here.)
Add salt and pepper to taste. Bring mix to boil.
Then reduce the heat, cover, and cook until rice is tender (about 20-25 minutes).
Serve with white rice.