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.
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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
Variations
You can add chickpeas or tofu for more protein and replace the broccoli with other vegetables.
Prep
10 min
- 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)
Cook
20 min
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
Cook broccoli
~5 min
Add spinach
~2 min
This is a recipe from the Fork Ranger book
