2 cups water
1 1/2 cups beef broth
1/2 teaspoon garlic powder
2 teaspoons dried sage
3 ½ teaspoons dried thyme
2 (3 ounce) packages sliced mushrooms, diced
In a large saucepan, bring water and broth to a boil. Reduce heat to medium, cover and let boil for 5 minutes. Add garlic powder, sage, thyme and mushrooms. Mix well and heat over medium heat for 2 minutes. Mix in mushrooms. Simmer for 10 minutes, stirring frequently. Remove mushrooms from sauce; set aside.
Return mushrooms over medium heat to a nonstick skillet and add olive oil. Saute mushrooms for 10 minutes, stirring occasionally, stirring to keep them from sticking. Remove from skillet and dice; in a small bowl, return reserved shrimp tails to the skillet.
Pour in a large saucepan and heat over low heat. Add 6 cups of water; heat and boil for 8 minutes.
Add rice and stir. Stir in salt, pepper and garlic powder. Simmer for 5 minutes. Return rice and repeat process to finish rice.
Pour in additional water if needed.
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