June 5, 2013 in Dinner
I used to make this delicious dish all the time as a starving student. It’s easy and inexpensive to make, but it’s also very nutritious, low in fat, protein-rich, fiber-rich, and satisfying.
This savory dish is an Asian-inspired take on beans and rice. The rice is infused with rich bouillon and shitake mushrooms burst with garlicky flavour while adding a meaty texture. Add a side of garlic sautéed kale to make this a meal.
Asian Shitake Mushroom Beans n’ Rice
Time to make: 45 minutes
Makes 4 servings
- 1 cup basmati brown rice, uncooked
- 2 cups water
- 1 vegetable bouillon cube (such as McCormick’s All-Vegetable Beef Bouillon – yes, it’s vegan)
- 1 cup shitake mushrooms, minced (if you can’t find shitake mushrooms, go for your favourite flavourful variety)
- 1-2 cloves garlic, minced
- 1 teaspoons powdered ginger
- 1/2 tablespoon sesame oil
- 1 teaspoon salt
- 1 cup of cooked kidney beans.
In a large pot, combine water, rice, and bouillon cube; set heat to high and cover.
In a bowl, mix the mushrooms, garlic, ginger, sesame oil, and salt.
Once the rice comes to a rolling boil, add the mushroom mixture and kidney beans, then set the heat to medium-low. Simmer for about 30 minutes or until the rice is tender and all the liquid has been absorbed.
Mix the cooked rice and let cool for a few minutes before serving.
Nutrition Information per serving (1/4 recipe – about 1 cup)
Calories: 250; Total Fat: 3.3g (Saturated Fat: 0.4g, Polysaturated Fat: 0.9g, Monosaturated Fat: 0.7g); Cholesterol: 0.0mg; Sodium: 1241mg; Potassium: 319mg; Carbohydrates: 48g (Dietary Fiber: 5.9, Sugars: 1.8); Protein: 7.1g