Mushroom Coconut Rice
Simple but very 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.
Ingredients
4-5 servings
350 g
400 g
400 g
1
Rice
Mushrooms
Chickpeas
Broccoli (or other veg)
400 ml
2 TBL sp
ca. 30 g
300 ml
1
2 cloves
Coconut milk
Soy sauce
Ginger
Stock
Onion yellow
Garlic
Prep
10 min
- Pre-heat the oven to 200°C
- Dice onion and mince garlic
- 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 ~3 min
Roast broccoli
~20 min at 200°C
Boil water for stock (300 ml)
Reduce heat and add garlic and ginger
medium heat, until mushrooms have shrunk ~3 min
Add rice and soy sauce
~2 min
Add chickpeas, coconut milk and stock (together the liquid needs to cover the rice with about 1,5 cm)
Bring to boil. Then reduce heat to simmer and put on the lid. ~15 min
Taste towards the end and add more water if necessary.
Variations
- Replace chickpeas with another source of protein like beans
- Replace broccoli with other vegetables