Spring Onion and Ginger Rice

1 C. Jasmine rice
2 Tbsp. peanut oil
1 Tbsp. fresh ginger, peeled and minced
1 large clove garlic, peeled and minced
2 spring onions (green onion or scallion), sliced thinly
1 medium carrot, sliced thin on the diagonal
1/2 C. thinly sliced porcini mushrooms
2 C. chicken stock (can substitute water)
1 bay leaf
salt and pepper to taste

Heat a medium pot over high heat.  Add oil and heat until shimmering.  Add onions, carrots, and mushrooms.  Stir, saute until wilted, add ginger and garlic.  Cook for two more minutes.  Add rice, stir well and heat for a minute or two.  Add stock, bay leaf, salt and pepper.  Mixture should taste like a soup.  Bring to a boil, reduce heat and cover.  Cook until all liquid is absorbed and rice is tender, about 15 minutes.  Remove from heat, keep covered and let rest for 5 minutes.  Serve and enjoy.  I served this with  a Broiled Salmon Fillet with an Oriental Horseradish Crust.