Cooking with tea is a great way to add a new depth of flavor, as well as health-boosting antioxidants, to everyday meals. This recipe from Kiwi pairs the smokey nuances of green tea with nutty brown rice and earthy shiitake mushrooms.
1 1/3 cups short grain brown rice
2 cups brewed green tea, cooled
2 tsp. plus 1 tbsp. soy sauce
3 tbsp. seasoned rice vinegar
1 tbsp. canola oil
3 1/2 oz. shiitake mushrooms, stemmed, caps sliced
1 cup shelled edamame
1/2 tbsp. sesame seeds, lightly toasted
1. Rinse rice well and bring to a boil in a heavy saucepan with green tea and 2 tsp. soy sauce, then reduce heat to very low and simmer, tightly covered, until water is absorbed, about 40 minutes. Remove from heat and let rice stand, covered, for 10 minutes.
2. While rice is cooking, stir together vinegar and 1 tbsp. soy sauce; set aside.
3. Heat oil in large skillet over high heat. Add mushrooms and saute until tender, about 4 minutes, then transfer to a large nonmetal bowl.
4. Bring a small pot of water to a boil. Add edamame and cook for 5 minutes. Drain, rinse with cold water and add to mushrooms.
5. Once rice is ready, transfer to the bowl of mushrooms and edamame. Sprinkle with vinegar mixture, tossing gently with a large spoon to combine.
6. Serve sprinkled with sesame and more soy sauce, if desired.
Serves 4 to 6
Per Serving: Per serving: calories 233 , fat 5g, protein 7g, carbohydrate 41g, dietary fiber 4g
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By Alexandra Zohn, Kiwi