CLAY POT RICE WITH MUSHROOMS AND SPINACH

clay pot rice with mushrooms and spinach multip img cb
clay pot rice with mushrooms and spinach multip img cb



CLAY POT RICE WITH MUSHROOMS AND SPINACH
This is one of those comfort dishes bursting with umami flavours cooked in a Donabe, or a clay pot. If you don’t have a clay pot, you can absolutely make this in a heavy bottomed saucepan with a lid. You will definitely want a lid that fits. Other than that, this is super easy and super tasty! Oh and, vegan too…. #meatlessmondays are done like this!
INGREDIENTS:
2 cups Jasmine rice
2.5 cups vegetable broth, divided
1-2 star anise
2 tbsp dark soy sauce, divided
2 tbsp light soy sauce, divided
2 tbsp vegetarian oyster sauce
3 tbsp cane sugar, divided
6-8 garlic cloves minced
2 tbsp Chinese rice wine
400g fresh mixed mushrooms cut into 1/2” strips
1/4 tsp black pepper powder
1 pkt baby spinach leaves or bak choi
1 green onion chopped
Oil
METHOD:
Wash and drain the rice. Place it in the clay pot with 2 cups of vegetable broth and let it soak for 1 hour.
Make the sauce by mixing 1 tbsp each of dark and light soy sauce, all the oyster sauce, 2 tbsp cane sugar and the remaining 1/2 cup of broth. Stir until the sugar dissolves and keep aside.
Heat some oil on in a large skillet on low heat. Add the garlic and sauté for a min. Add the remaining soy sauces and cane sugar and stir until the sugar dissolves. Turn up the heat and pour in the rice wine. Mix until the liquid evaporates. Add the mushrooms and stir well to coat in the sauce. Cook until the mushrooms are nearly done. Meanwhile start cooking the rice. Place the rice with the broth it was soaking in on medium heat. Cook without the lid until the liquid is almost cooked down. Place the lid on the pot and lower the heat and cook for 5-7min. Make sure that the fire is very low or the bottom of the rice will burn.
Pour in half of the prepared sauce over the rice and place the spinach on top of the rice on one side along with the mushrooms on the other side. Pour the remaining sauce over the top. Cover and cook on very low heat for another 10-12min or until the rice is cooked and the toppings have cooked down. Add a few teaspoons of oil down the sides of the rice in the pot. This will help crisp up the bottom of the rice nicely. Continued in the comments ⬇️

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Categorized as Recipe
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