recipes 17

Rice with Vegetables and Mushrooms

Prep

20 min

Cook

30 min

Rating

[Total: 1    Average: 4/5]

recipes 17

Mountain vegetables, sold as Wild Sansai Plants-usually a mixture of bracken, fern tips, nameko mushrooms and other mountain greens-are packed in water and sold in Japanese markets. They have a wonderful “woodsy” flavor and interesting texture that transforms plain rice into a treat. Any mixture of flesh mushrooms, works well in this recipe.

Main Ingredients

  • 1 1/2 ‏cup (300 g) uncooked Japanese rice
  • 2 1/2 ‏cups (625 ml) water
  • 1 ‏tablespoons sake
  • 1 ‏tablespoon soy sauce
  • 1 ‏packet mountain vegetables
  • 7 ‏oz (200 g) mixed fresh mushrooms
  • 3 ‏pieces fried fried tofu slices (aburage)
  • ‏Kinome leaves or chopped parsley

Rice Seasoning

  • 1 ‏teaspoon salt
  • 1 ‏teaspoon sake
  • 1 ‏teaspoon soy sauce
  • 1 ‏teaspoon mirin

Instructions

Rinse and wash the rice gently. Place the rice and 2 ½ cups (625 ml) water in a deep saucepan and set aside to soak for 20 minutes.

Rinse, drain the mountain vegetables and place in a small bowl. Add the sake, soy sauce and mushrooms, mix well and set aside for 5 minutes.

Add the Rice Seasoning to the saucepan of soaking rice, together with the seasoned vegetables and stir. Cover the saucepan and bring to a boil over high heat for about 5 minutes, or until the water is almost fully absorbed, then stir. Reduce the heat and simmer gently, covered, for 15 minutes until the rice is

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