If you think of a catchier title, let me know…
This dish was born by accident. I was at my parents for dinner and as we were preparing in the kitchen, my mom asked me to help her make her usual high-protein mushroom, edamame, and rice dish. At the end, I asked if I could flavor it up a bit. She graciously said yes and fortunately for all of us- it was delicious. It was so good I came home and made it again so I could get the measurement right and share it with you.
asian mushrooms with edamame and rice
- 1 tablespoon coconut oil (or grapeseed oil)
- 8 ounces bottom or baby bella mushrooms, diced
- 1 1/2 cups shelled edamame, fresh or frozen
- 1 1/2 cups cooked brown rice, fresh or frozen
- 1 teaspoon minced fresh ginger (I think more would have been good, too)
- 1 teaspoons garlic powder
- 1/2 teaspoon red pepper flakes (or as desired for heat)
- 2 tablespoons soy sauce
- 2 teaspoons rice vinegar
- 1 tablespoon sesame oil (very last just before taking off the heat)
- salt and pepper to taste
In a large saute pan over medium-high heat, add the oil and mushrooms. Layer over the bottom of the pan evenly and then walk away. Don’t touch for 4 minutes. Then, toss the mushrooms and cook for another 4 minutes. Then, add edamame and rice. Cook together for another 4 minutes. Add the remaining ingredients and combine well – don’t forget the salt and pepper. Remove from heat and serve.
I think that’s about it.
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