Shiitake Ginger Rice
 

Shiitake Ginger Rice

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Full of mushrooms, ginger and carrots, this rice is delicious and would make a great side or main dish.

SERVING SIZE

4 as a side

INGREDIENTS

1 tablespoon olive oil

1/2 pound shiitake mushrooms, stems removed and caps sliced

1 (3.5 oz) package brown (or white) beech mushrooms, bottom removed

1 tablespoon ginger, peeled and minced

2-3 garlic cloves, minced

1 1/2 cups carrots, grated (about 1 bunch small or 2-3 large)

2 tablespoons soy sauce

1 tablespoon honey

1 tablespoon ginger balsamic vinegar (we used B.R. Cohn)

1/2 tablespoon white wine vinegar

1 1/2 cups cooked brown rice

1/4 cup coconut flakes

 

INSTRUCTIONS

In a large skillet, heat the olive oil over medium heat. Add the shiitake and beech mushrooms and cook until softened and they release their juices, 3-5 minutes. Turn the heat down and add in the garlic and ginger. Cook until fragrant, about 30 seconds. Stir in the grated carrots and cook until softened, 3-5 minutes.

Whisk together the soy sauce, honey ginger balsamic (you can also sub white wine vinegar) and white wine vinegar. Pour the sauce in the saucepan and simmer for a few minutes. Add in the brown rice and stir to combine. Cook for 1-2 minutes if the brown rice is hot, or 3-4 if it was cold. Pour in the coconut flakes and stir to combine. Serve immediately.

  PRINT VERSION

vegetable plate

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