Rice with edamame beans and shiitake mushrooms topcook.tomathouse.com
Preparation: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. Ingredients:
Nutritional value per serving: Calories 303, Total Fat 2g, Saturated Fat 0g, Protein 9g, Carbohydrates 61g, Fiber 4.5g, Cholesterol 0mg, Sodium 123mg, Sugars 1g. |