Rice Cooker Rice with Mushrooms and Chinese Broccoli
Rice Cooker Rice with Mushrooms and Chinese Broccoli turns everyday ingredients into a one pot dish. Clear out the fridge using your favorite toppings!
- Prep time
- 30 min
- Cook time
- 1 hr 20 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 315 g / 0.7 lb rehydrated shiitake mushroom
- 200 g / 0.44 lb lion's mane mushroom ((Mum gets it from the local Asian supermarket))
- 2 bundles Chinese broccoli
- 30 g / 0.07 lb ginger ((finely chopped))
- 165 g / 0.4 lb vegetarian burdock strip
- 2 1/4 US cup brown rice
- 2 1/3 US cup hot water ((for cooking the grains))
- 1 1/2 tsp salt ((or to taste; reserve 1/2 tsp for the rice))
- 1 1/2 tsp vegetable stock powder ((save 1/2 tsp for the rice))
- 1 tsp pepper ((or to preference))
- 1 tsp honey ((or to taste))
- 2 tbsp sesame oil
- 2 tbsp vegetarian oyster sauce
- 2 tbsp light soy sauce ((or to taste))
- 2/3 US cup oil ((save 1/2 cup for the mushrooms and the remaining for the greens))
Instructions
- 1
Wash the grains, then put them in the rice cooker with hot water, 1/2 tsp salt and 1 1/2 tsp vegetable stock powder. Set it to the 'brown rice' setting and cook until the water has dried up.
- 2
Meanwhile, cut the burdock strips and each mushroom into bite-sized pieces. Set aside for later.
- 3
Wash the greens 3 times in lightly salted cold water, then let them drip dry in a colander. Separate the stems and leaves and cut them into 3cm (1.2") segments to leave aside.
- 4
Pour 1/2 cup oil in the pan on medium heat and add the ginger in to cook for 30 seconds or until fragrant.
- 5
Pour in the sliced mushrooms and burdock. Cook on high heat for 3 minutes or until just brown.
- 6
Season the ingredients with the vegetarian oyster sauce, light soy sauce, honey, pepper, 1/2 tsp vegetable stock powder and 1/2 tsp salt.
- 7
Pour the cooked ingredients into the rice cooker and close the lid as you work on the vegetables.
- 8
Add the remaining oil into the wok and keep the heat on high. Cook the stems for 2 minutes or until just beginning to soften.
- 9
Toss in the leaves along with the remaining salt and chicken bouillon powder, then stir for 3 minutes or until cooked.
- 10
Lay the greens over the mushrooms.
- 11
Stir the contents in the rice cooker and let it cook for another 10 minutes with the lid on, then serve immediately as is!