Whole-Grain Mushroom and Kimchi Brown Rice

Name: Whole-Grain Mushroom and Kimchi Brown Rice
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Korean, Asian
Ingredients: 710 milliliters cooked brown rice, chilled, or 3 cups frozen brown rice; 1 Tbsp grated fresh ginger; 1 clove garlic, minced; 118 milliliters kimchi (not strained), chopped; 4 servings Kosher salt; 59 milliliters low-sodium chicken broth; 1 Tbsp low-sodium soy sauce; 4 scallions, chopped; 1 teaspoon toasted sesame oil; 227 grams shiitake mushrooms, stems discarded and caps quartered; 0 teaspoons sugar; 1 Tbsp vegetable oil

Forget going out to eat or ordering takeout every time you crave Korean food. Try making Whole-Grain Mushroom and Kimchi Brown Rice at home. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 236 calories, 6g of protein, and 6g of fat each. From preparation to the plate, this recipe takes roughly 25 minutes. It works well as a rather inexpensive side dish. This recipe from Foodnetwork requires shiitake mushrooms, sesame oil, soy sauce, and kimchi. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. Kimchi Fried Brown Rice, Kimchi Brown Rice Bliss Bowls, and Brown Rice Noodle Bowls with Tofu, Pork, and Kimchi are very similar to this recipe.

Instructions

Mix the kimchi, soy sauce, sesame oil and sugar in a small bowl or measuring cup until the sugar is dissolved; set aside.

Ingredients you will need

Sesame Oil

Soy Sauce

Kimchi

Sugar

Equipment you will use

Measuring Cup

Bowl

Heat the vegetable oil in a medium nonstick skillet over medium-high heat until shimmering.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Add the mushrooms and 1/8 teaspoon salt and cook, stirring, until the mushrooms release water, about 2 minutes. Lower the heat to medium-low and continue to stir until the mushrooms are lightly browned and soft, about 5 minutes.

Ingredients you will need

Mushrooms

Water

Salt

Add the ginger and garlic and cook, stirring, until fragrant, 1 minute.

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Garlic

Ginger

Add the chicken broth, scraping up any browned bits in the skillet, and simmer until slightly reduced, about 1 minute. 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. Stir in the kimchi mixture and cook until everything is heated through, about 2 minutes.

Ingredients you will need

Chicken Broth

Kimchi

Rice

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Frying Pan

Transfer to a serving dish and top with the scallions.

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Green Onions

Serve hot.

Equipment

Measuring Cup

Bowl

Frying Pan

Ingredients

Servings:

710milliliters

cooked brown rice, chilled, or 3 cups frozen brown rice 1Tbsp

grated fresh ginger 1clove

garlic, minced 118milliliters

kimchi (not strained), chopped 4servings

Kosher salt 59milliliters

low-sodium chicken broth 1Tbsp

low-sodium soy sauce 4

scallions, chopped 1teaspoon

toasted sesame oil 227grams

shiitake mushrooms, stems discarded and caps quartered 0teaspoons

sugar 1Tbsp

vegetable oil

Recommended wine: Riesling, Gewurztraminer, Chenin Blanc

Riesling, Gewurztraminer, and Chenin Blanc are my top picks for Kimchi. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Maximin Grunhauser Herrenberg Riesling Spatlese. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 50 dollars per bottle.

Maximin Grunhauser Herrenberg Riesling Spatlese

The Herrenberg Spatlese is always the flashiest wine at Grunhaus as the vineyards red slate soils render a more lush, slightly lower acid riesling that its bigger brother Abstberg. Spatlese sweet with explosive aromas and flavors of red delicious apples, yellow peaches, strawberry/rhubarb and salty minerals. Full bodied for a riesling, serve with a Virginia baked ham, a spicy lamb curry or just a traditional Jaeger schnitzel.