MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Peppers And Crab Mixed Rice
 Categories: Japanese
      Yield: 1 Batch
 
  1 1/2 c  Uncooked rice
      2 ts Chicken stock
  1 3/4 c  Water
    1/2 c  Red pepper
    1/3 c  Green pepper
      5    Mushrooms; up to 6
    1/2 c  Cooked white crabmeat
  1 3/4 tb Butter
      1    Bay leaf
           Salt and pepper
 
  If using Japanese rice, wash, drain and leave to stand for 30 minutes
  before cooking.
  
  Dissolve the chicken stock powder with a little hot water then add the
  remaining water.
  
  Cut the peppers open and discard the seeds. Cut the red pepper into
  tiny square pieces (1/4") and chop the green pepper into 1/2" square
  pieces. Slice the mushrooms thinly and loosen the crabmeat flakes,
  ensuring that there are no pieces of shell remaining. Cut the butter
  into small pieces.
  
  Cook the rice in the chicken stock, adding the bay leaf for extra
  flavor.
  
  Once the rice is cooked, stir in the butter, season with salt, and
  pepper and roughly mix. Then add the peppers, mushrooms, and
  crabmeat, mix again and serve.
  
  Recipe by Harumi's Japanese Home Cooking by Harumi Kurihara, 2006
 
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