Five Vegetables and 15-Grain Rice Pot
- Total Time
- 1 hour plus 1 to 3 hours of soaking time for mushrooms
- Rating
- Comments
- Read comments
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Ingredients
- 4large dried shiitake mushrooms
- 1tablespoon sake
- 1tablespoon mirin
- 2teaspoons soy sauce
- 1¼cups 15 grain rice, rinsed until water runs clear
- 2tablespoons burdock root, peeled, soaked in cold water for 15 minutes, drained and julienned
- 1tablespoon dry hijiki seaweed, soaked in warm water for 10 minutes, drained and julienned
- 2tablespoons julienned carrots
- 2tablespoons frozen shelled edamame
- toasted sesame seeds for garnish
Nutritional analysis per serving (4 servings)
36 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 150 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place shiitake mushrooms in a medium bowl and cover with 2¼ cups water. Allow to soak 1 to 3 hours. Remove mushrooms, reserving the liquid, and squeeze mushrooms over the bowl. Remove and discard mushroom stems, and slice mushrooms into ¼ inch strips.
- Step 2
In a medium-size (about 4 quarts) clay pot (or other kind of pot) over medium heat, combine 1¼ cups reserved mushroom liquid, sake, mirin and soy sauce. Add rice and stir gently. Top rice with mushrooms, burdock, hijiki, carrots and edamame; do not stir.
- Step 3
Cover, and raise heat to bring to a boil. Reduce heat to low and simmer for 16 minutes. Turn off the heat and leave covered for 8 minutes. Using a spatula, fluff up the rice, and garnish with a sprinkling of sesame seeds. If desired, serve accompanied by Japanese pickled silced daikon, hijiki, or cucumbers, or a green salad.
Private Notes
Comments
Hmm... does the 15 grain rice really cook in 24 minutes with no long pre-soak, only a rinse? Mine didn't. After reading about 15 grain rice elsewhere on the web, I did pre-soak mine in hot water for an hour. It was edible but certainly not mushy after another 45 minutes of cooking. Mine contained brown, black and brown sweet rice, plus some beans (and other grains too).
Hmm... does the 15 grain rice really cook in 24 minutes with no long pre-soak, only a rinse? Mine didn't. After reading about 15 grain rice elsewhere on the web, I did pre-soak mine in hot water for an hour. It was edible but certainly not mushy after another 45 minutes of cooking. Mine contained brown, black and brown sweet rice, plus some beans (and other grains too).