The Dashi-Braised Shitakes with Brown Rice recipe is filled with rich vitamins, continuing the theme of healthy meals.
Photo by: Pace
- 1 cup brown rice
- 2 strips kombu
- 1 lb. shitake mushrooms, sliced
- 3 tablespoons sesame oil
- 2 cloves garlic, thinly sliced
- 1 tablespoon miso
- 1 tablespoon ginger, grated
- 3 scallions, thinly sliced on the bias
- 1 tablespoon sesame seeds
Bring 2 cups water to a boil. Add 1 strip of kombu and 1 cup brown rice. Reduce heat to low and cook for about 35-40 minutes. Boil 3 cups of water and add 1 strip of kombu and 1 tablespoon miso. Cook kombu in boiling water for about 30 minutes. Remove kombu, thinly slice, and set aside. Heat a wok on medium-high heat and add sesame oil. Sautee mushrooms until lightly browned, about 3 minutes. Add stock, garlic, ginger, and cooked kombu. Braise for about 30 minutes until mushrooms are tender. Serve over brown rice. Garnish with scallions and sesame seeds.
Kombu is Japanese for kelp and can be found dry in health food stores. Rich in vitamins and minerals.
When cleaning mushrooms, you generally don’t want to used water because they absorb so much, but in our case today, we’re braising them, so we can rinse them (but not soak them!) to remove dirt.
Whole grains and legumes can be frozen, brown rice is a great candidate for freezing if you’re a busy person! Just defrost, add a little water, and reheat.