Shiitake mushroom rice recipe
Bring a taste of Japan to the table with this super side dish that will feed four people. The rich taste and unique texture of the shiitake mushroom works wonderfully well with sticky white sushi rice.
See method- Serves 4 as a side dish
- 5 mins to prepare and 25 mins to cook
- 301 calories / serving
Ingredients
- 1tbsp grapeseed oil
- 250g fresh shiitake mushrooms, stalks removed and sliced
- 1 clove garlic, finely chopped
- 300g sushi rice
- 1 vegetable stock cube
- 4tbsp soy sauce
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Shop ingredientsEach serving contains
- Energy
- 1280kJ 301.0kcal
- Fat
- 4g
- Saturates
- 1g
- Salt
- 2.1g
- Sugars
- 1g
of the Reference intake
Carbohydrate 65.1gProtein 6.2gFibre 2.6g
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- In a heavybased pan heat the oil and cook themushroomsandgarlicfor about 5 mins until softened. Stir in the rice and cook for a minute.
- Place the stock cube in a jug and make up to 600ml. Pour over the mushrooms and rice, add the soy sauce, stir together and bring to the boil. Once boiling put on the lid, turn down the heat to its lowest setting and cook for 20 mins, then remove from the heat and leave to steam for another 10 mins before lifting the lid.
- Fluff the cooked rice and season to taste if it needs it.
