Every once in a while I need something savory at breakfast rather than the usual sweet oatmeal. This perfectly hits the spot every time. It also makes a comforting and soothing meal for when you’re not feeling 100%.
- 1 cup brown rice (I used long grain), soaked in water overnight, rinsed and drained
- 3 cups water
- 3 cups low sodium vegetable broth
- 1 small onion, diced
- 6 cloves garlic, minced
- 1 1″ piece of fresh ginger root (peeled), grated
- 3 Tbsp. tamari or low sodium soy sauce
- 1 tsp. nutritional yeast
- 8 shiitake mushrooms, stemmed and thinly sliced
- 1/4–1/2 tsp. ground black pepper
- Large handful of baby kale, or other green
- Cilantro, for topping, optional
- Chopped scallions, for topping, optional
- Add all of the ingredients, except for the kale and toppings, to a medium-sized pot. Bring to a boil, then turn down the heat so that the rice is at a simmer. Cook, stirring occasionally, for 60-90 minutes, or until rice is tender and most of the liquid has cooked off (but not dry). About 10 minutes before cooking has finished, stir in the baby kale.
- Taste and adjust seasonings. Divide between four bowls and sprinkle with optional toppings.
- Pre-soaking the rice isn’t necessary, but I’ve gotten into the habit. It speeds up the cooking time and I think makes for a moister end product.
- You can also use dried mushrooms. Just chuck some in with all of the other ingredients.
- This can be made in a rice cooker as well.
- Updated 11/25/2016: I’ve also made this in my Instant Pot. Just chuck everything into the pot – including the kale. Reduce the amount of liquid to 3 1/2-4 cups and cook for 10 minutes. Release the pressure after about 6 minutes. The consistency of the rice will be different (not as puffy), but it’s absolutely delicious.
- Serving Size: 4
- Calories: 229
- Sugar: 3
- Sodium: 1421
- Fat: 2
- Saturated Fat: 0
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 46
- Protein: 8
- Cholesterol: 0