Mushroom Coconut Rice

30 min

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

  1. Pre-heat the oven to 200°C
  2. Dice onion and mince garlic
  3. Cut mushrooms into slices
  4. Cut broccoli into small florets
  5. Rinse the rice under cold water (this helps to avoid sticky rice)

Cook

20 min

pan 1b

Sauté onion and mushrooms

high heat ~3 min

oven

Roast broccoli

~20 min at 200°C

Boil water for stock (300 ml)

pan 1 continued

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.

waves

Variations

  • Replace chickpeas with another source of protein like beans
  • Replace broccoli with other vegetables

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