Rice with edamame beans and shiitake mushrooms
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 303, total fat 2 G., saturated fats 0 G., proteins 9 G., carbohydrates 61 G., fiber 4.5 G., cholesterol 0 mg, sodium 123 mg, sugar 1 G.
Calories 303, total fat 2 G., saturated fats 0 G., proteins 9 G., carbohydrates 61 G., fiber 4.5 G., cholesterol 0 mg, sodium 123 mg, sugar 1 G.
While in Japan and other Asian countries, edamame beans are served as a beer snack or used as a dessert ingredient, in the West, this product is most often consumed by health-conscious eaters. Young soybeans contain a lot of protein, micronutrients, and dietary fiber. They are traditionally cooked by steaming or boiling for a few minutes. To serve edamame, boil the rice and steam the dried shiitake mushrooms. Mix everything together in a bowl and season with salt. Drizzling soy sauce over the rice is also delicious instead of salt.
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Recipe:
Soak 30 grams of dried shiitake mushrooms in 2 cups of boiling water, covered, until the mushrooms are tender, 40 minutes. Drain, but do not discard. Trim the mushroom stems and thinly slice the caps. Cook 2 cups of sushi rice according to the package directions, substituting 0.5 cups of the water for the same amount of mushroom liquid. Boil 1.5 cups of frozen edamame in salted water until tender, 6 minutes. Add the edamame and mushrooms to the rice. Season with salt.
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