Description
A comforting, savory one-pot dish featuring short-grain rice, mushrooms, and soy sauce. This easy recipe delivers complex umami flavors with minimal cleanup, making it perfect for busy weeknights.
Ingredients
Scale
- 1 cup short-grain rice (sushi rice)
- 1 cup dried shiitake mushrooms (or fresh cremini/button mushrooms)
- 2–3 cups chicken or vegetable broth (low-sodium)
- 2–3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon toasted sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cooking oil (for sautéing)
- 2 green onions, chopped (for garnish)
- Optional: 1/2 cup frozen peas or corn
Instructions
- Rinse the rice in a fine-mesh strainer under cold water until the water runs clear. Drain well.
- If using dried shiitakes, soak them in warm water for 20 minutes. Slice the mushrooms and reserve the soaking liquid. If using fresh mushrooms, wash and slice them. Mince garlic and grate ginger.
- Heat 1 tablespoon of oil in a heavy-bottomed pot or Dutch oven over medium heat. Add garlic and ginger, sautéing for 30 seconds until fragrant.
- Add the mushrooms to the pot and sauté for 3-4 minutes until softened. If using dried shiitakes, add the reserved soaking liquid here.
- Add the rinsed rice to the pot and stir for 1 minute to coat in oil and aromatics.
- Pour in the broth, soy sauce, and sesame oil. Stir well to combine.
- Bring the mixture to a boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 15-18 minutes without lifting the lid.
- Turn off the heat and let the pot sit, covered, for 10 minutes to allow the rice to rest and absorb remaining liquid.
- Remove the lid, fluff the rice with a fork, adjust seasoning if needed, and garnish with green onions before serving.
Notes
Do not lift the lid during simmering to ensure proper steaming. Toasting the rice before adding liquid adds nutty flavor. If using dried shiitakes, the soaking liquid is packed with flavor and should be used. Leftovers can be stored in the fridge for up to 4 days and reheated with a splash of water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 1
- Sodium: 680
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 52
- Fiber: 2
- Protein: 6
Keywords: one-pot meal, mushroom rice, soy sauce rice, easy side dish, vegan rice, gluten-free option, weeknight dinner, comfort food