mushroom-coconut-rice

30 min

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.

Ingredients

4-5 servings

350 g

400 g
1-2
200 g

Rice

Mushrooms
Broccoli
Spinach

Fried onions

400 ml
2 TBL sp
15-20 g
300 ml

1
2 cloves

Coconut milk
Soy sauce
Ginger
Stock

Onion
Garlic

Prep

10 min

  1. Dice onion and mince garlic
  2. Mince or grate ginger
  3. Cut mushrooms into slices
  4. Cut broccoli into small florets
  5. Rinse the rice under cold water (this helps to avoid sticky rice)

Cook

20 min

pan 1b

SauteĢ 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

~2 min

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

pan 2

Cook broccoli

~5 min

Add spinach

~2 min

waves

Variations

You can add chickpeas or tofu for more protein.

Replace the broccoli with other vegetables.

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