Miso Shiitake Rice
Miso Shiitake Rice
Miso make everything better, seriously it adds this wonderful rich umami flavor to almost anything. Adding it to this super easy rice and shiitake mushroom dish elevates all of the already delicious flavors. The added edamame lends a nice contrast of texture and a bit of plant protein. This recipe is perfect as an easy side dish but also is satisfying as a rice bowl. Just add in some fresh greens and vegetables and you have a tasty lunch or dinner.
Serves 2-3
Ingredients
5oz (145g) fresh Shiitake Mushrooms sliced
2/3 cup (85g) shelled and cooked Edamame
2 cups (202g) cooked Brown Rice
3 Green Onions sliced
4 cloves of Garlic minced
1” knob of Ginger peeled and minced
1 1/2 Tbsp (23g) Miso Paste mixed with 2-3 tsp (10-15ml) of Water (I like cold mountain)
1 Tbsp (15ml) Avocado Oil
1 1/2 tsp (7ml) Toasted Sesame Oil
2 tsp (10ml) Rice Vinegar
2 tsp (10ml) Tamari or light Soy Sauce
1 tsp (5g) toasted Sesame Seeds
Pepper to taste
Toasting Sesame Seeds
In a medium hot pan add about 1/3 cup (48g) of raw sesame seeds to the dry pan. Use a silicone spoon / spatula to move them around every few seconds. Continue heating them until they become golden in color and aromatic. Be cautious not to over cook them as they can burn easily. Store any unused toasted sesame seeds in an airtight jar and store away from light. They should keep for a few months.
Directions
1. Heat the oils in a skillet on medium heat. Add the shiitake mushrooms with a pinch of salt and allow them to cook for 5-6 minutes or until they release their water and lightly brown.
2. Add in the white parts of the green onions, garlic, ginger and cook for 1-2 minutes or until they become fragrant. Add in the tamari, rice vinegar ,black pepper and edamame and stir through. Pour in the miso paste that has been thinned with water and mix well.
3. Add in the cooked brown rice and mix until everything is well coated. Allow it to heat through and then top with the green parts of the onion and sesame seeds. Serve immediately.
