Instructions: Place rice, water, soysauce, and scallions in a saucepan with a tight-fitting lid. Bring to a boil, reduce heat, cover and cook over medium heat until liquid has evaporated and rice is tender, about 1 hour (I found it necessary to remove the cover and evaporate the last of the liquid, perhaps 2.5 cups water is more appropriate). Set aside.

Place onion, celery and water in a large pan. Cook and stir for several minutes, until vegetables soften slightly. Add button, shiitake and oyster mushrooms (I also added morels). Cook, stirring occasionally, for 10 minutes.

Gently stir in cooked rice, enoki mushrooms, snow peas, red pepper and seasonings. Cook over low heat for another 15 minutes (I like snow peas/pepper crunchy, so I only cooked it for 5).

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