Umami Basmati Rice with Shiitake Mushrooms ★★★★★1 review

Serves 6 | Prep time: 10 mins + soaking time | Cooking time: 30 mins

INGREDIENTS

• 30g/1oz dried shiitake mushrooms
• 1 cup of water to soak
• 1 Tbsp tamari (for GF) or soy sauce
• 1 1/2 Tbsp vegan fish sauce (e.g Niulife Cocomino Fysh Sauce,  AuLac Vegan Fish Sauce)
• 1 1/2 cups basmati rice
• 2 spring onion stalks, chopped
• handful fresh parsley, chopped

METHOD

1. Rinse the dried mushrooms then soak in a bowl with 1 cup of room temperature water for about 30 minutes if the mushrooms are already sliced, or for 1 hour if the mushrooms are whole.
2. After soaking, if your mushrooms are whole, remove them from the water, slice them, then add them back to the bowl. Add the tamari/soy sauce and vegan fish sauce to the mushrooms and stir.
3. Rinse the basmati rice with water, drain, then place in a rice cooker along with the mushrooms, broth and extra water to make up 1.5 cups of liquid.
4. Cook the rice as per normal in your rice cooker.
5. Once ready, use a rice paddle to fluff up the rice. Add the spring onions and parsley and lightly incorporate into the rice and mushrooms mix.
6. Serve as is or on the side in rice bowls as an accompaniment to dishes like miso soup, teriyaki tofu, or another dish of your choosing.

Note: Makes 6 side bowls of rice, or 3 to 4 serves as a main mixed rice dish.