Mushroom Coconut Rice
A simple and rich rice that you can add your favourite vegetables to. The soy sauce and mushrooms create awesome umami flavours while the coconut milk creates silky smooth rice.
2 TBL sp
- Dice onion and mince garlic
- Mince or grate ginger
- Cut mushrooms into slices
- Cut broccoli into small florets
- Rinse the rice under cold water (this helps to avoid sticky rice)
Sauté onion and mushrooms
high heat ~2 min
Reduce heat and add garlic and ginger
medium heat, until mushrooms have shrunk ~5 min
Boil water for bouillon (200 ml)
Add rice and soy sauce
a bit unusual but the rice is cooked with the mushrooms ~2 min
Add coconut milk and bouillon
bring to boil. Then reduce heat to simmer and put on the lid. Taste halfway and add more bouillon if necessary. ~12 min
You can add chickpeas or tofu for more protein.
Replace the broccoli with other vegetables.