| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 3 to 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 3 to 4 servings |
Ingredients
- 1 tablespoon sesame oil, for frying
- 6 shiitake mushrooms, stemmed and sliced
- 1 cup brown rice
- 2 tablespoons soy sauce
- 1 cup chicken broth
- 1 cup mushroom broth
- 1 tablespoon sesame oil
- 1/4 cup scallions, sliced
Instructions
- Preheat oven to 350 degrees F.
- In a large cast iron pan add 1 tablespoon oil over medium heat. Add all the remaining ingredients and combine. Cover with a lid and place in oven for 30 minutes. Fluff rice when ready to serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 275 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 7 g |
| Cholesterol | 2 mg |
| Sodium | 541 mg |
| Serving Size | 1 of 4 servings |
| Calories | 275 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 7 g |
| Cholesterol | 2 mg |
| Sodium | 541 mg |
Reviews
Just prepared this and “WOW’d” the crowd. It was absolutely scrumptious. A delicious side with panko-crusted salmon or any Asian-inspired entree!!!
This is not a recipe; this is a list of ingredients. The ingredients are delicious when combined, hence the two stars. The 3 stars I left out were due to the fact that I had to reverse engineer this to make it work right. You have to already be at least an intermediate to advanced chef to take this list of ingredients and make them work.
OK I was really looking forward to preparing this recipe. I realized as I read the directions, which are misleading, that the rice needed some sauteing after reading that the first TBS of sesame oil was for “frying”. So I started there as one would with risotto, then after several minutes adding the liquid and boiling a few minutes on the stove before placing it into the pre -heated oven. Welllll, 30 minutes later the rice was still pretty raw, added an additional 15 minutes to the oven time which still yielded hard rice. So I finished on the stove top which added another 15 minutes. Fortunately it was the first dish I prepared after long work days for both my husband and I. Smells pretty enticing. Not sure I’ll try this again unless the taste blows my skirt WAAAAAY up!
Just the combination of ingredients in the recipe was enough to make me try the dish but I knew I was going to make several adjustments. I cooked the rice in a rice cooker with the broth. I used dried shitake and doubled it because I really wanted to taste the mushroom in the rice. I combined the ingredients, adding extra toasted sesame oil and soy sauce to taste, then used some of the water from the reconstituted mushrooms to the dish. The mixture was a bit wet but the rice absorbed it during the baking. For those who thought it needed more flavor, I recommend adding the extra oil and soy sauce. This turned out excellent and my family loved it!
The obvious missing step in the recipe; is sauting of the rice, which i immediately reconized after adding all ingredients.:(.. (to late … then secondly using dried shittake mushrooms and tring to salvage by adding more liquid and cooking longer(i would try dried again, liked being able to make my own mushroom liquid
🙁 .. so my very hard lesson on this recipe is; 1. Read the ratings & reviews FIRST,(Yes, I know you all told me lol 2. don’t over cook dried shittake mushrooms. 3. I didn’t know you could saute or fry with sesame oil. Final analysis… Im rating this high, because i liked the taste and will try it again, execution on my part was flawed..PS the corgis and chickens loved it…lol
🙁 .. so my very hard lesson on this recipe is; 1. Read the ratings & reviews FIRST,(Yes, I know you all told me lol 2. don’t over cook dried shittake mushrooms. 3. I didn’t know you could saute or fry with sesame oil. Final analysis… Im rating this high, because i liked the taste and will try it again, execution on my part was flawed..PS the corgis and chickens loved it…lol
Needed more flavour.
Hi — I should preface by saying that I am a very beginner chef. I thought the taste of this recipe was absolutely delicious, but I would really appreciate some more detailed instructions for how to make this recipe.
I was confused about what I was supposed to do on the stove vs. in the oven. The instructions didn’t say to sautee the ingredients on the stove, so I simply added the ingredients to the pan with sesame oil, and then immediately threw it in the oven. After I let it cook for 30 min in the oven, it was nowhere near ready. I ended up fishing out all the shitake mushrooms (so that they wouldn’t overcook, cooking the rice on the stove (which took 30+ additional minutes, and then adding the mushrooms back in once the rice was ready.
I don’t have a cast iron pan, so I did this all in stainless steel pots.
Any help understanding this recipe better would be very much appreciated. Thanks!
This was good, but I thought it needed other flavors. It seemed way too salty too, although I didn’t use low sodium broth. I thought it could’ve used some sweetness and maybe onion?
This was a very good rice recipe! I didn’t cook this in the oven though. I did it on the stove top. My boyfriend said it was the best rice I have made!
I’ve cooked mushroom rice before and it turned out very bland even though I used beef broth instead of water. THIS RICE WAS EXCELLENT!!! The soy sauce in the recipe was a stroke of genius. My fiance loved it and let me know that I could add this to my permanent recipe collection. BRILLIANT! Thanks Aaron