Ingredients
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½ cup brown rice
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1 large sweet potato (about 1 pound)
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1 tablespoon vegetable oil
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2 cloves garlic, minced
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¼ teaspoon ground ginger
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1 tablespoon soy sauce
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Salt and pepper to taste
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1 cup sliced mushrooms
Directions
Sub-Title: A Delicious Chinese Inspired Recipe that is Kid-Friendly, Zero Waste, Low Carb, and High Fiber
Description: This delicious recipe showcases the best of Chinese cuisine, featuring sweet potatoes, mushrooms, and rice baked together in a rich broth, making it perfect for families who enjoy healthy eating options.
Ingredients:
– ½ cup brown rice
– 1 large sweet potato (about 1 pound)
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– ¼ teaspoon ground ginger
– 1 tablespoon soy sauce
– Salt and pepper to taste
– 1 cup sliced mushrooms
Instructions:
1. Preheat oven to 400°F (200°C).
2. Boil the rice according to package directions until tender but still firm to the bite. Drain and set aside.
3. Peel and grate the sweet potato using a box grater. Set aside.
4. Heat the oil in a medium pan over medium heat. Add the garlic and ginger and cook until fragrant, about 30 seconds. Stir in the soy sauce and season with salt and pepper to taste. Cook for another minute.
5. Add the mushrooms to the pan and sauté briefly on both sides until they begin to release their juices. Remove from the pan.
6. Transfer the mushrooms to a plate lined with paper towels. Toss them lightly to remove excess moisture.
7. Combine the cooked rice, sweet potato, and mushrooms in a bowl.
8. Pour the soy sauce mixture into a small measuring cup. Whisk in enough cold water to reach a consistency similar to heavy cream.
9. Place the bowl containing the rice mixture in the center of a rimmed baking sheet. Pour the sauce around the outside of the bowl, ensuring all surfaces are covered.
10. Bake in the preheated oven for 30 minutes, or until the top of the rice has become crisp and golden brown. Let stand for 5 minutes before serving.
Difficulty Level: Easy
Servings: 4
Nutrition Information: Calories: 446, Protein: 11g, Total Carbohydrate: 42g, Cholesterol: 0mg, Iron: 1.3mg
Total Time Needed: 30 minutes
Note: For a more authentic experience, consider substituting brown rice for white rice.
Steps
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1
Done
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Preheat oven to 400°F (200°C). |
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2
Done
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Boil the rice according to package directions until tender but still firm to the bite. Drain and set aside. |
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3
Done
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Peel and grate the sweet potato using a box grater. Set aside. |
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4
Done
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Heat the oil in a medium pan over medium heat. Add the garlic and ginger and cook until fragrant, about 30 seconds. Stir in the soy sauce and season with salt and pepper to taste. Cook for another minute. |
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5
Done
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Add the mushrooms to the pan and sauté briefly on both sides until they begin to release their juices. Remove from the pan. |
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6
Done
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Transfer the mushrooms to a plate lined with paper towels. Toss them lightly to remove excess moisture. |
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7
Done
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Combine the cooked rice, sweet potato, and mushrooms in a bowl. |
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8
Done
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Pour the soy sauce mixture into a small measuring cup. Whisk in enough cold water to reach a consistency similar to heavy cream. |
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9
Done
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Place the bowl containing the rice mixture in the center of a rimmed baking sheet. Pour the sauce around the outside of the bowl, ensuring all surfaces are covered. |
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10
Done
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Bake in the preheated oven for 30 minutes, or until the top of the rice has become crisp and golden brown. Let stand for 5 minutes before serving. |
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11
Done
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1.3mg |
