This goes well with any Asian accented chicken or fish dish.

1 cup Japanese sushi rice

1 ½ cups water

1 tablespoon vegetable oil

1 leek, thinly sliced, white and light green parts only

6 shiitake mushrooms, stems removed, thickly sliced

3 tablespoons seasoned rice vinegar

Salt and freshly ground pepper

Place rice in a strainer and rinse with cold water until water is clear. Place rice in a pot and add water. Bring to boil, cover, turn heat to low and cook for about 12 minutes.

Heat oil in a skillet over medium heat. Add leeks and saute for 2 minutes. Add mushrooms and sauté another 2 minutes or until vegetables are softened.

Add sautéed vegetables and seasoned rice vinegar to rice, cover and continue to steam until rice is cooked, about 5 minutes. Serves 4