Japanese Shiitake & Vegetable Rice (Takikomi Gohan)

• servings: 6 servings
• active time: 20 minutes
• total time: 2 hours 30 minutes

Ingredients

1 ½ cups short-grain brown rice

2 ½ cups Dashi Stock (see Associated Recipes)

2 tablespoons mirin

2 tablespoons reduced-sodium tamari

Pinch of salt

6 ounces shiitake mushrooms, sliced 1/4 inch thick

½ cup diced carrot

2 scallions, thinly sliced on the diagonal, whites and greens separated

¼ cup frozen peas

Directions

Put rice in a large saucepan and add water to cover by 1 inch. Swish with your fingers to loosen the surface starch. Pour off the water and repeat two or three times, or until the water is nearly clear. Pour the rice into a fine-mesh sieve and let drain for 5 minutes. Shake the sieve a few times, then return the rice to the pan.

Add dashi, mirin, tamari and salt. Let stand for 30 minutes.

Bring the mixture to a lively simmer over medium-high heat, stirring occasionally. Reduce heat to maintain a low simmer, cover and cook for 30 minutes. Place mushrooms, carrot and scallion whites on top, cover and cook until the rice and vegetables are tender, about 15 minutes more.

Remove from heat and let stand for 10 minutes. Scatter peas over the top, then fluff the rice and combine with the peas. Cover and let stand until the peas are thawed, about 10 minutes. Stir in scallion greens before serving.

Nutrition

• Calories: 188 kcal
• Total Fat: 2 g
• Unsaturated Fat: 0 g
• Sodium: 291 mg
• Total Carbohydrate: 41 g
• Dietary Fiber: 5 g
• Total Sugars: 3 g
• Protein: 5 g