Name: Mushroom and Tofu Mixed Rice
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: 1 cup (190 g) medium-grain brown rice, uncooked; ½ cup (100 g) short-grain white rice, uncooked; 4 dried shiitake mushrooms (14.4 g); 6 fresh shiitake mushrooms (114 g), woody stems trimmed, sliced; 4 oz (113 g) white mushrooms, sliced; 2 medium carrots (122 g), cut into matchsticks; 2 tsp (9 g) olive oil; 1 cup (126 g) firm tofu, cut in ½-inch cubes; 1 cup (155 g) frozen shelled edamame; 2 tbsp (28.4 g) low-sodium soy sauce; 2 tsp (4 g) grated fresh ginger; 4 cups (120 g) loosely packed baby spinach; 4 tbsp (24 g) chopped scallion, divided; 2 tbsp (18 g) sesame seeds, toasted; ¼ tsp black pepper (0.6 g); 2 cups plus 2 tbsp (510 ml) water, for soaking the shiitake and cooking the rice

Ingredients

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1 cup medium-grain brown rice, uncooked
½ cup short-grain white rice, uncooked
4 dried shiitake mushrooms
6 fresh shiitake mushrooms, woody stems trimmed, sliced
4 oz white mushrooms, sliced
2 medium carrots, cut into matchsticks
2 tsp olive oil
1 cup firm tofu, cut in ½-inch cubes
1 cup frozen shelled edamame
2 tbsp low-sodium soy sauce
2 tsp grated fresh ginger
4 cups loosely packed baby spinach
4 tbsp chopped scallion, divided
2 tbsp sesame seeds, toasted
¼ tsp black pepper
2 cups plus 2 tbsp water, for soaking the shiitake and cooking the rice

Method

Nutrition

Estimated

Per bowl (about 2 cups) · serving size 1 of 4

Calories448

Total fat	11.1 g
Saturated fat	1.6 g
Sodium	313 mg
Total carbohydrate	71.8 g
Dietary fiber	9.3 g
Total sugars	not given (3 rows carry no value and 1 an upper bound)
Protein	20.0 g

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