Ingredients
- 1 cup Lundberg™ Organic Sushi Rice, rinsed
- 1 1/2 cups cold water
- 1 pinch Eden Sea Salt
- 0.88 ounces Eden Maitake Mushrooms, soaked in 1 cup hot water for 20 minutes, reserve soaking water
- 0.88 ounces Eden Sliced Shiitake Mushrooms, soaked in 1 cup hot water for 20 minutes, reserve soaking water
- 2 Tbsp Eden Extra Virgin Olive Oil
- 1 Tbsp Eden Toasted Sesame Oil
- 1 tsp Eden Hot Pepper Sesame Oil
- 3 cloves garlic, minced
- 1-inch piece fresh ginger root, minced
- 3 Tbsp Eden Kuzu Root Starch, dissolved in 2 cups reserved mushroom soaking water
- 2 Tbsp Eden Eden Shoyu Soy Sauce, or to taste
- 2 Tbsp Eden Brown Rice Vinegar
- 2 Tbsp organic maple syrup
- 1/4 cup Eden Brown Sesame Seeds, dry pan toasted
or Eden Black Sesame Seeds - 1/4 cup thinly sliced scallions
Directions
Place the rice, water and pinch of salt in a medium sauce pan. Cover and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes. Remove from heat and let sit for 10 minutes.
Heat the oils for the mushroom sauce in a large heavy skillet and sauté the mushrooms for 3 to 5 minutes. Add the garlic and ginger. Sauté another 3 minutes. Add the kuzu/mushroom soaking water mixture, stirring constantly until the sauce thickens. Add the shoyu, vinegar, and maple syrup. Simmer on medium-low for about 10 minutes until the mushrooms are tender. Serve over cooked white or brown rice and garnish with scallions and toasted Eden Brown or Black Sesame Seeds.
Nutritional Information
Per serving - 431 calories, 16 g fat (30% calories from fat), 22 g protein, 62 g carbohydrate, 7 g fiber, 0 mg cholesterol, 481 mg sodium