from Martha Stewart Living, January 2009
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 cloves garlic, thinly sliced
1 Tablespoon rice-wine vinegar
1 scallion, cut into 2-inch-long pieces, thinly sliced lengthwise
Bring water and rice to a boil in a small pot.
Reduce heat, cover, and simmer until water is absorbed, about 15 minutes.
Remove from heat, stir in 1 Tablespoon oil, and season with salt and pepper.
Cover, and let stand.
Meanwhile, heat remaining 4 Tablespoons oil in a large sauté pan over medium-high heat.
Add shiitakes in a single layer, and cook, stirring often, until browned and crisp, about 3 minutes.
Reduce heat to medium, and cook for 2 minutes more.
Add garlic, and cook until light gold, about 2 minutes.
Stir in vinegar, and season with salt and pepper.
Transfer rice to a platter, top with shiitake mixture, and sprinkle with scallions.