Thursday, April 29, 2010
"Really Good Stuff" over Sushi Rice
This Asian inspired dish was too delicious for a name. :) But if you come up with anything after you try it.... Holla!
1 cup of White Sticky Sushi Rice
1 shallot (minced)
8-10 Shitaki Mushrooms (sliced)
1 cup of collard greens, sliced long and thin strips (You can use kale or spinach if you'd like... or all three!)
1 cup of Edamame
Extra Virgin Olive Oil
1 teaspoon of Sesame Oil
1/2 tablespoon of honey or brown rice syrup
1/2 tablespoon Sweet White Miso
1/2 cup of Soy Sauce
1/2 cup of Water
1/2 tablespoon of earth balance (or butter, if you use butter.)
Ginger (Fresh or ground... just a TOUCH. It's not the main flavor here...just an enhancer.)
Heat your EVOO in a skillet, and add your minced shallot. Once shallots are clear, add your sliced shitaki mushrooms and sesame oil.
Once mushrooms are looking almost done, turn up your heat a bit, add in your soy sauce, honey, miso, water earth balance, white pepper, ginger and edamame. Once that's all mixed and heated, add in your greens and cook until wilted but still crunchy! (which kale and collard greens, they will need to cook a touch longer than fresh spinach.)
Serve of a nice ball of sticky white rice, tops with sesame seeds!
Serve over white sticky rice and top with toasted seasame seeds.