Recipe for Shitake, Broccoli Saute

Serving size: 1

1/2 C rice (brown, white, or basmati cooked according to package directions)

1 stalk broccoli chopped

3 fresh shitake mushrooms, stemmed and diced

3/4 T butter (more or less, to taste)

2 dashes of nutmeg

salt and pepper to taste (Nutmeg and black pepper appear in the "try it" column of the 2009 IC/PBS food list, so use sparingly.)

Start the rice first.

Bring water to cover broccoli and mushrooms to boil. Peel the tough outer skin of the broccoli and cut into bite size pieces. Boil the broccoli for 5 minutes, then add the diced shitake mushrooms for 5 minutes more, or until the broccoli is tender. Drain off the water.

Reduce heat to low and add butter, nutmeg, salt and pepper. Saute and serve hot.