Shiitake mushroom rice recipe

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  • Serves 4 as a side dish
  • 5 mins to prepare and 25 mins to cook
  • 301 calories / serving
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JAP Shitakemushroomrice He

In a heavybased pan heat the oil and cook the mushrooms and garlic for about 5 minutes until softened. Stir in the rice and cook for a minute.

Place the stock cube in a jug and make up to 600ml /1 pint. Pour over the mushrooms and rice, add the soy sauce, stir together and bring to the boil. Once boiling put on the lid, turn down the heat to its lowest setting and cook for 20 minutes, then remove from the heat and leave to steam for another 10 minutes before lifting the lid.

Fluff the cooked rice and season to taste if it needs it.

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  • Ingredients

  • 1tbsp grapeseed oil
  • 250g (8oz) fresh shiitake mushrooms, stalks removed and sliced
  • 1 clove garlic, finely chopped
  • 300g (10oz) sushi rice
  • 1 vegetable stock cube
  • 4tbsp soy sauce
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  • Energy 1281kj 301kcal 15%
  • Fat 3.6g 5%
  • Saturates 0.5g 3%
  • Sugars 1g 1%
  • Salt 2.1g 36%

of the reference intake
Carbohydrate 65.1g Protein 6.2g Fibre 2.6g

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