Description
A comforting and satisfying dish combining the earthy richness of mushrooms with savory soy sauce, all cooked in one pot for minimal cleanup.
Ingredients
Scale
- 2 cups jasmine rice (or long-grain rice)
- 4 cups vegetable broth (or chicken broth)
- 1 cup sliced mushrooms (shiitake or button)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil (or olive oil)
- 1 teaspoon freshly grated ginger (optional)
- 1 cup green peas (fresh or frozen)
- 3 green onions, chopped (for garnish)
- Salt and pepper, to taste
Instructions
- Rinse the jasmine rice under cold water until the water runs clear. Set aside to drain.
- In a large pot or deep skillet, heat the sesame oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Toss in the minced garlic and grated ginger (if using), stirring for 30 seconds until fragrant.
- Add the sliced mushrooms and cook for 5-7 minutes until soft and slightly browned.
- Stir in the rinsed rice with the mushroom mixture, and pour in the broth and soy sauce. Mix well.
- Bring to a gentle boil, then lower the heat to a simmer. Cover and cook for 20 minutes.
- Remove from heat, fluff the rice with a fork, and stir in the green peas. Let sit covered for an additional 5 minutes.
- Serve warm, garnished with chopped green onions, and drizzle with extra soy sauce if desired.
Notes
For a vegan option, ensure the broth is vegetable-based. You can customize with various vegetables or proteins.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg