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Japanese mushroom rice with green beans in sesame dressing
Gluten-Free Friendly, Dairy-Free, Vegan, <600 Calories
2 Servings, 580 Calories/Serving
30–45 Minutes
Bet you’ve never had mushrooms like this before. This Japanese mushroom rice is loaded with so much umami flavor, you won’t know what to do with yourself.
In your bag
- 5 ounces organic cremini or other button mushrooms
- ¾ cup short-grain white rice
- 3 organic scallions
- 1 packet vegetable broth concentrate
- Sunbasket tamari seasoning (gluten-free tamari - toasted sesame oil - rice vinegar - garlic - ginger)
- ¼ cup shelled edamame
- 6 ounces organic green beans
- Sunbasket creamy sesame dressing (rice vinegar - tahini - canola oil - water - sesame oil - sugar - kosher salt)
Nutrition per serving
Calories 580, Total Fat 20g (26% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 980mg (43% DV), Total Carb. 85g (31% DV), Fiber 7g (25% DV), Total Sugars 7g (Incl. 2g Added Sugars, 4% DV), Protein 15g
Contains:
Soybeans, Sesame (sesame)
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Prep the mushroom rice ingredients
- Thinly slice the mushrooms.
- Rinse the rice.
- Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the light and dark green parts separate. Set aside dark green parts for garnish.
- In a small bowl or cup, mix the vegetable broth concentrate with 1 cup [2 cups] warm water and stir to combine.
2
Cook the mushroom rice
In a medium sauce pot over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the mushrooms and half the tamari seasoning and cook, stirring occasionally, until the mushrooms are tender and the tamari seasoning has thickened and coats the mushrooms, 5 to 6 minutes.
Stir in the rice, edamame, vegetable broth, light parts of the scallions, remaining tamari seasoning, and ¼ cup [½ cup] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, season to taste with salt and pepper, and cover to keep warm.
While the rice is cooking, prepare the green beans.
3
Prep and cook the green beans
- Trim the stem ends from the green beans if needed
Bring a medium sauce pot of generously salted water to a boil. Add the beans and cook until crisp-tender, 4 to 5 minutes. Drain the beans and rinse under cold water. Transfer to a cutting board and cut into 1-inch pieces.
In a medium bowl, stir together the green beans and creamy sesame dressing. Season to taste with salt and pepper.
Serve
Transfer the mushroom rice to individual bowls and top with the green beans. Garnish with the dark green parts of the scallions and serve.
Kids Can!
- Rinse the rice.
- Separate the light and dark green parts of the scallions.
- Salt the water for the green beans.
- Stir the green beans and creamy sesame dressing.
- Garnish the dish with the scallions.