Description
A simple, savory one-pan meal with deep umami flavor and a crunchy bite from browned mushrooms.
Ingredients
Scale
- 1 cup rice
- 2 cups water or vegetable broth
- 250g mushrooms, sliced
- 2 tablespoons miso paste
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- Rinse the rice under cold water until the water runs clear. In a pot, combine the rice and water or vegetable broth, bring to a boil, then reduce to a simmer and cover. Cook for about 18 minutes or until the rice is tender. Fluff with a fork and set aside. While the rice cooks, slice the mushrooms and chop the green onions.
- Measure the miso paste and soy sauce and set them near the stove. Have the garlic and ginger ready. If your miso is thick, you can thin it with a teaspoon of warm water so it mixes smoothly into the pan when added.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and ginger, and sauté until fragrant, about 30 seconds to 1 minute. Add the sliced mushrooms and cook without stirring too much so they brown and become slightly crispy, about 5–7 minutes. Stir in the miso paste and soy sauce, mixing well so the mushrooms are coated and a glossy sauce forms.
- Add the cooked rice to the skillet and mix until the rice is well coated with the miso-mushroom mixture. Taste and season with salt and pepper as needed. Serve hot, topped with chopped green onions for freshness and a pop of color.
Notes
For extra crisp rice, spread the finished rice in a thin layer and press gently with a spatula over medium heat for 2–3 minutes to develop a light crust.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3g
- Sodium: 900mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg