Gingery Broccolini and Mushrooms over Brown Rice
Active Time: 50 minutes | Total Time: 50 minutes | Serves Serves 4 | Vegan
- 1 cup brown rice
- 1/4 cup less sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons orange marmalade
- 2 tablespoons grated fresh ginger
- 3 small bunches broccolini
- 16 medium shitake mushrooms
- 2 tablespoons canola or extra virgin olive oil
- 1/4 to 1/2 cup water
In a small saucepan, cook the rice according to the package directions.
Meanwhile, in a small bowl, combine the soy sauce, vinegar, and marmalade. Peel the ginger (about 2 inches) and grate using the small holes on a cheese grater. Stir into the bowl and set aside.
Trim the ends from the broccolini (about 2 inches) and discard. Place the broccolini in a colander and rinse.
Remove the stems from the mushroom caps and discard. Use a damp paper towel to wipe off any dirt from the caps. Slice into ¼-inch thick slices.
About 15 minutes before the rice is done, place a large pot on the stove and turn the heat on to medium-high. Add the oil and heat until it shimmers (about 1 minute). Add the sliced mushrooms and cook, stirring often, until just tender, 2 to 3 minutes.
Add the broccolini and 1/4 cup of the water. Cover and let cook until the broccolini is just tender, 4 to 6 minutes. (If the water cooks away before the broccolini is done, add another 1/4 cup of water and continue cooking.) Remove the lid. If any water remains in the bottom of the pan, just let it cook away until it evaporates. Then, stir in the soy sauce mixture and let cook 1 minute.
Divide the rice among plates. Add the broccolini and mushrooms and spoon the sauce over each.
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