Hoisin, Edamame & Shiitake Rice

AuthorJen Booker
Rating

Oven baked veggie rice dish that can be enjoyed on its own or as an accompaniment. You could add protein to make it a main meal, such as tofu, tempeh or vegan 'chickn'.

Yields2 Servings

 130 g Basmati rice
 4 Cloves garlic (grated or crushed)
 1 Large piece ginger (grated)
 2 tbsp Tamari or soy sauce
 250 g Shiitake mushrooms (sliced)
 2 tbsp Hoisin sauce
 1 tbsp Chinese rice wine
 200 g Cooked edamame beans
 2 tbsp Stock powder
 2 Spring onions (sliced)
 Black & white sesame seeds
 300 ml Boiling water

1

Preheat the oven to 200 degrees.

2

Fry the mushrooms in a little oil, adding half the garlic, half the ginger and half of the tamari until soft and starting to brown and then set aside.

3

Heat a wide pan (that has a lid & is oven proof) with a knob of vegan butter and a drizzle of oil.

4

Add the rice, hoisin sauce, Chinese rice wine, remaining ginger, garlic & tamari and stir together.

5

Add the vegetable stock mix and the boiling water and bring to the boil.

6

Once boiling cover with a lid and put in the oven for 20 minutes.

7

Once the rice is cooked stir through the cooked edamame beans and the mushrooms. Heat through.

8

Serve sprinkled with the sesame seeds and spring onions.

CategoryCuisine

Ingredients

 130 g Basmati rice
 4 Cloves garlic (grated or crushed)
 1 Large piece ginger (grated)
 2 tbsp Tamari or soy sauce
 250 g Shiitake mushrooms (sliced)
 2 tbsp Hoisin sauce
 1 tbsp Chinese rice wine
 200 g Cooked edamame beans
 2 tbsp Stock powder
 2 Spring onions (sliced)
 Black & white sesame seeds
 300 ml Boiling water

Directions

1

Preheat the oven to 200 degrees.

2

Fry the mushrooms in a little oil, adding half the garlic, half the ginger and half of the tamari until soft and starting to brown and then set aside.

3

Heat a wide pan (that has a lid & is oven proof) with a knob of vegan butter and a drizzle of oil.

4

Add the rice, hoisin sauce, Chinese rice wine, remaining ginger, garlic & tamari and stir together.

5

Add the vegetable stock mix and the boiling water and bring to the boil.

6

Once boiling cover with a lid and put in the oven for 20 minutes.

7

Once the rice is cooked stir through the cooked edamame beans and the mushrooms. Heat through.

8

Serve sprinkled with the sesame seeds and spring onions.

Hoisin, Edamame & Shiitake Rice

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