Description
A quick and flavorful one-pan dish combining earthiness of mushrooms with the rich umami of miso.
Ingredients
Scale
- 1 cup rice
- 2 cups vegetable broth
- 1 cup mushrooms, sliced
- 2 tablespoons miso paste
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- In a skillet, heat olive oil over medium heat.
- Add the chopped onion and minced garlic, and sauté until translucent.
- Add the sliced mushrooms and cook until tender. Stir in the rice and toast for a couple of minutes.
- Dissolve miso paste in the vegetable broth and pour into the skillet. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is cooked. Fluff rice with a fork, season with salt and pepper, and garnish with sliced green onions before serving.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat with a splash of water to prevent drying out.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 590mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg