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Whole-Grain Mushroom and Kimchi Brown Rice

Whole-Grain Mushroom and Kimchi Brown Rice
Prep Time
25 min
Yields
4 servings

Did you know that kimchi, a spicy fermented Korean condiment, is a probiotic like yogurt? It’s a great ingredient to include in your healthy pantry. A little goes a long way-as in this very flavorful and low-fat side dish.

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ingredients

½
cup kimchi (not strained), chopped
1
tbsp low-sodium soy sauce
1
tsp toasted sesame oil
¼
tsp sugar
1
tbsp vegetable oil
½
lb(s) shiitake mushrooms, stems discarded and caps quartered
Kosher salt
1
tbsp grated fresh ginger
1
clove garlic, minced
¼
cup low-sodium chicken broth
3
cups cooked brown rice, chilled, or 3 cups frozen brown rice
4
scallions, chopped
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directions

Step 1

Mix the kimchi, soy sauce, sesame oil and sugar in a small bowl or measuring cup until the sugar is dissolved; set aside.

Step 2

Heat the vegetable oil in a medium nonstick skillet over medium-high heat until shimmering. Add the mushrooms and 1/8 teaspoon salt and cook, stirring, until the mushrooms release water, about 2 minutes. Lower the heat to medium-low and continue to stir until the mushrooms are lightly browned and soft, about 5 minutes. Add the ginger and garlic and cook, stirring, until fragrant, 1 minute. Add the chicken broth, scraping up any browned bits in the skillet, and simmer until slightly reduced, about 1 minute. Stir in the rice, reduce the heat to low, cover and cook until the liquid is absorbed and the rice is heated through, about 3 minutes. Stir in the kimchi mixture and cook until everything is heated through, about 2 minutes. Transfer to a serving dish and top with the scallions. Serve hot.

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