mushroom-coconut-rice

30 min

Mushroom Coconut Rice (workshop)

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.

[cmr_ratings no_title=1  no_table=1 hide_if_no_rating=1]

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

Ingredients

4 servings

350 g
400 g
1-2
200 g

Rice
Mushrooms
Broccoli
Spinach
Fried onions

400 ml
2 TBL sp
15-20 g
200 ml
1
2 cloves

Coconut milk
Soy sauce
Ginger
Bouillon
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)
Tip to avoid food waste

Most people throw away the broccoli stem, but this is perfectly edible. Place the stem on its long side and on each side cut away the rough skin in thick slices so you’re only left with the soft inner part. Cut into small cubes and cook with the rest of the broccoli.

broccoli stem food waste

Cook

20 min

pan 1b

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

Why we're cooking the rice in coconut milk

Cooking the rice with the other ingredients and coconut milk creates a delicious creamy texture with lots of flavour (similar to risotto).

Of course this requires the right proportions because you don’t want to drain the coconut milk and lose all the flavor. Adding too much liquid gives a wet dish, but if you don’t add enough the rice doesn’t cook through. In general you need 1,5 times the amount of liquid compared to rice. For 350 g rice that means about 400 ml coconut milk plus 200 ml bouillon.

pan 2

Cook broccoli

~5 min

Tip for perfectly cooked broccoli

When you cook green veggies too long they get mushy and brown. Add the broccoli when water is already boiling and cook for about 5 minutes (until you can easily pierce with a fork).

Then drain the broccoli and rinse under cold water for 10 seconds. This stops the broccoli from cooking further and becoming too soft. Afterwards, put it back into the warm pan with the lid on.

Add spinach

~2 min

waves divider

Variations

You can add chickpeas or tofu for more protein.

Replace the broccoli with other vegetables.

This is a recipe from the Fork Ranger book

Leave a Comment