Ingredients
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1 cup long grain white rice (basmati)
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2 tablespoons olive oil
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½ cup shiitake mushrooms, sliced
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¼ cup green onions, chopped
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¾ cup water chestnuts, sliced
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1 cup carrots, julienned
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1 cup broccoli florets
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1 cup cooked edamame, drained and rinsed well under cold running water
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1 teaspoon minced garlic
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2 tablespoons soy sauce
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2 tablespoons mirin
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2 tablespoons brown sugar
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Salt and pepper, to taste
Directions
Subtitle: A Fresh and Delicious Recipe Inspired by Chinese Cuisine
Description: This recipe features baked rice rolls that are sweet, savory, and filled with fresh vegetables, making them perfect for anyone looking for a satisfying meal.
Ingredients:
– 1 cup long grain white rice (basmati)
– 2 tablespoons olive oil
– ½ cup shiitake mushrooms, sliced
– ¼ cup green onions, chopped
– ¾ cup water chestnuts, sliced
– 1 cup carrots, julienned
– 1 cup broccoli florets
– 1 cup cooked edamame, drained and rinsed well under cold running water
– 1 teaspoon minced garlic
– 2 tablespoons soy sauce
– 2 tablespoons mirin
– 2 tablespoons brown sugar
– Salt and pepper, to taste
Instructions:
1. Prepare your rice according to package directions. Set aside.
2. Preheat oven to 400°F.
3. Heat the olive oil in a large pan over medium heat. Add the shiitake mushrooms, green onions, and water chestnuts. Saute until tender, about 5 minutes.
4. Add the carrots, broccoli, and edamame to the pan. Toss lightly and saute until the veggies are just starting to soften, about 3 minutes.
5. Season with salt and pepper to taste. Add the garlic and stir to combine. Cook until fragrant, about 1 minute.
6. Combine the soy sauce, mirin, brown sugar, and salt and pepper in a small bowl and mix thoroughly.
7. Pour the mixture into the pan with the cooking vegetables and gently toss everything together to coat the veggies evenly.
8. Drain the rice and transfer to a large mixing bowl. Add the remaining ingredients and use your hands to mix everything together until all the ingredients are incorporated. The resulting mixture should be slightly sticky due to the wet ingredients used.
9. Divide the dough into 12 equal portions. Using a spoon, form each portion into a ball shape. Press firmly onto a lightly floured surface to ensure they have a smooth texture.
10. On a lightly greased cookie sheet, place the rice balls at least 1 inch apart from one another. Bake for 15-20 minutes, or until golden brown on top.
11. Remove from the oven and let cool completely before serving.
Number of Servings: 12
Difficulty Level: Moderate
Nutrition Information:
Calories per Serving: 336
Total Carbohydrate: 43g
Dietary Fiber: 10g
Sugar: 7g
Protein: 8g
Total Fat: 4g
Saturated Fat: 1g
Cholesterol: 1mg
Total Time Needed: 50 minutes (approximately 30 minutes for preparation + 20 minutes for cooking)
Note: If you prefer, you can substitute other types of seaweed, such as kombu or wakame, for the water chestnuts. Just remember to adjust the cooking times accordingly if using different ingredients.
Steps
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1
Done
|
Prepare your rice according to package directions. Set aside. |
|
2
Done
|
Preheat oven to 400°F. |
|
3
Done
|
Heat the olive oil in a large pan over medium heat. Add the shiitake mushrooms, green onions, and water chestnuts. Saute until tender, about 5 minutes. |
|
4
Done
|
Add the carrots, broccoli, and edamame to the pan. Toss lightly and saute until the veggies are just starting to soften, about 3 minutes. |
|
5
Done
|
Season with salt and pepper to taste. Add the garlic and stir to combine. Cook until fragrant, about 1 minute. |
|
6
Done
|
Combine the soy sauce, mirin, brown sugar, and salt and pepper in a small bowl and mix thoroughly. |
|
7
Done
|
Pour the mixture into the pan with the cooking vegetables and gently toss everything together to coat the veggies evenly. |
|
8
Done
|
Drain the rice and transfer to a large mixing bowl. Add the remaining ingredients and use your hands to mix everything together until all the ingredients are incorporated. The resulting mixture should be slightly sticky due to the wet ingredients used. |
|
9
Done
|
Divide the dough into 12 equal portions. Using a spoon, form each portion into a ball shape. Press firmly onto a lightly floured surface to ensure they have a smooth texture. |
|
10
Done
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On a lightly greased cookie sheet, place the rice balls at least 1 inch apart from one another. Bake for 15-20 minutes, or until golden brown on top. |
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11
Done
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Remove from the oven and let cool completely before serving. |
