One Pot Oriental Rice with Mushrooms
- RECIPE MAKES: 2 serves
- PREP TIME: 15 min
- COOK TIME: 20 min
Simply divine, smells and tastes amazing...
Created by Kylie Doonican.
Heat a lidded pot or saucepan on medium heat.
Add olive oil, diced onion and minced garlic and cook until softened, stirring several times.
Add mushrooms and capsicum, stir together well and cook for several minutes.
Mix siracha, mirin, sesame oil and tamari together in a small mixing bowl.
Sprinkle stock powder into pan and pour over sauce mixture. Stir thoroughly.
Add rice and stir to coat in sauces and oil. Allow to cook for several minutes.
Add boiling water, stir well making sure the mixture is flat and covered in the liquid. Put the lid on and bring the mixture to a simmer, not a hard boil.
Simmer for 10 minutes then turn heat off and allow to sit, without lifting the lid, for 10 more minutes.
Add sliced shallots and stir through before serving.
PROTEIN
1g per serve
TOP TIP
Any vegetables can be added to this dish with your tolerance. For example: diced eggplant, roughly chopped carrot*, zucchini.
*as pictured.
- 2 Tbsp olive oil
- 75g brown onion, finely diced
- 1 tsp minced garlic
- 75g mushrooms, quartered
- 75g capsicum, diced
- 1 Tbsp sesame oil
- 10g Tamari (Pure Harvest brand - look for the brand with the lowest Protein)
- 10g Mirin seasoning (Obentou brand)
- 10g Siracha (Flying Goose brand)
- 1 tsp Vegetable stock powder (Massel brand)
- 1 cup low protein rice
- 2 cups boiling water
- 1 stem shallots, finely sliced
