Whole-Grain Mushroom and Kimchi Brown Rice Recipe

Name: Whole-Grain Mushroom and Kimchi Brown Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup kimchi (not strained), chopped; 1 tablespoon low-sodium soy sauce; 1 teaspoon toasted sesame oil; 1/4 teaspoon sugar; 1 tablespoon vegetable oil; 1/2 pound shiitake mushrooms, stems discarded and caps quartered; Kosher salt; 1 tablespoon grated fresh ginger; 1 clove garlic, minced; 1/4 cup low-sodium chicken broth; 3 cups cooked brown rice, chilled, or 3 cups frozen brown rice; 4 scallions, chopped

Servings: persons

1/2 cup kimchi (not strained), chopped
1 tablespoon low-sodium soy sauce
1 teaspoon toasted sesame oil
1/4 teaspoon sugar
1 tablespoon vegetable oil
1/2 pound shiitake mushrooms, stems discarded and caps quartered
Kosher salt
1 tablespoon grated fresh ginger
1 clove garlic, minced
1/4 cup low-sodium chicken broth
3 cups cooked brown rice, chilled, or 3 cups frozen brown rice
4 scallions, chopped

1
Mix the kimchi, soy sauce, sesame oil and sugar in a small bowl or measuring cup until the sugar is dissolved; set aside.
2
Heat the vegetable oil in a medium nonstick skillet over medium-high heat until shimmering.
3
Add the mushrooms and 1/8 teaspoon salt and cook, stirring, until the mushrooms release water, about 2 minutes.
4
Lower the heat to medium-low and continue to stir until the mushrooms are lightly browned and soft, about 5 minutes.
5
Add the ginger and garlic and cook, stirring, until fragrant, 1 minute.
6
Add the chicken broth, scraping up any browned bits in the skillet, and simmer until slightly reduced, about 1 minute.
7
Stir in the rice, reduce the heat to low, cover and cook until the liquid is absorbed and the rice is heated through, about 3 minutes.
8
Stir in the kimchi mixture and cook until everything is heated through, about 2 minutes.
9
Transfer to a serving dish and top with the scallions.
10
Serve hot.

588

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup kimchi (not strained), chopped, 1 tablespoon low-sodium soy sauce, 1 teaspoon toasted sesame oil, 1/4 teaspoon sugar, and more.

Yes, Whole-Grain Mushroom and Kimchi Brown Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Whole-Grain Mushroom and Kimchi Brown Rice

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