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 stock (300 ml)
Add rice and soy sauce
Add coconut milk and stock
bring to boil. Then reduce heat to simmer and put on the lid. Taste halfway and add more stock if necessary. ~12 min
You can add chickpeas or tofu for more protein.
Replace the broccoli with other vegetables.