- 1 1/2 cups short-grain brown rice
- 4 dried shiitake mushrooms
- 1 cup hot water
- 1/2 cup dried hijiki, wakame, or kombu seaweed
- 1/2 small onion, finely chopped
- 1 teaspoon toasted sesame seeds
- 1 tablespoon dark sesame oil
- 2 tablespoons low-sodium soy sauce
- 1 cup shelled edamame
- Toasted sesame seeds (optional)
- calories 373
- fat 7 g
- satfat 1 g
- monofat 2 g
- polyfat 2 g
- protein 11 g
- carbohydrate 68 g
- fiber 7 g
- cholesterol 0.0 mg
- iron 2 mg
- sodium 323 mg
- calcium 91 mg
How to Make It
Place rice in a pot with a lid; cover with water to 1 inch above rice. Bring to a boil; reduce heat to low. Cover and simmer about 20 minutes.
Soak shiitake mushrooms in hot water. In another bowl, cover seaweed with warm water, and soak. When mushrooms are soft, drain and reserve mushroom water. Roughly chop shiitakes and seaweed, and add reserved mushroom water to rice.
Add shiitakes, seaweed, onion, sesame seeds, sesame oil, soy sauce, and edamame to rice; continue to cook until rice is tender and most of the liquid is absorbed (about 15 minutes), stirring occasionally (you don't want it to be soupy or dry). Taste and add additional sesame oil and soy sauce, if necessary. Garnish with toasted sesame seeds, if desired. Serve hot or at room temperature.
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