Basmati rice poke bowl with shiitake mushrooms and vegetables, a very simple, light, and tasty single dish, great in any season of the year, also to take with you for lunch break. Shiitake mushrooms are very flavorful, rich in substances useful for our body, and have a meaty and firm flesh. Although originally from Japan and China, they can be found both fresh and dried in many supermarkets, or online. In this recipe, I paired them with basmati rice, carrots, and peas… but you can customize your bowl with the vegetables you have available, according to the season and your tastes. Try this dish, it is easy and quick to make, but really rich in flavor!
Here are more ideas for you:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Asian
- Seasonality: All Seasons
- Energy 176.27 (Kcal)
- Carbohydrates 31.97 (g) of which sugars 7.33 (g)
- Proteins 6.36 (g)
- Fat 2.65 (g) of which saturated 0.21 (g)of which unsaturated 1.11 (g)
- Fibers 6.44 (g)
- Sodium 438.48 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5 oz Basmati rice
- 9 oz Shiitake mushrooms (fresh)
- 2 carrots
- 3.5 oz frozen peas (or fresh, shelled)
- soy sauce
- sesame seeds
- parsley
- vegetable oil (or extra virgin olive oil)
- salt
Tools
- Pot
- Strainer
- Wok or non-stick pan
- 2 Bowls
Preparation
Clean the shiitake mushrooms by removing the end of the stem (which is usually quite hard and fibrous). Rub them with a damp cloth, or wash them quickly.
Cut the stems into thin slices, and the caps into strips.
Heat a large pan (or a wok) with a drizzle of oil, add the mushrooms and cook them over moderate heat (covering with a lid) until they are tender. If necessary, moisten the bottom with a little hot water.
At the end of cooking, add a tablespoon of soy sauce and a handful of sesame seeds. Increase the heat, sauté the mushrooms for another minute or two, then turn off the heat.
Remove the mushrooms from the pan and keep them warm.
Peel the carrots and cut them into slices. Put them in the same pan, along with the peas and a splash of oil.
Add a pinch of salt and cook over medium heat, always moistening with water if necessary.
Meanwhile, boil the rice for the indicated minutes and drain it. Rinse it briefly under cold water to stop the cooking, transfer it to a bowl, and season it with a little oil and a handful of chopped parsley.
Now you are ready to assemble your poke bowl: take two bowls (or one larger one) and arrange the rice, mushrooms, and vegetables inside.
If desired, add more soy sauce and parsley.
The basmati rice poke bowl with shiitake mushrooms and vegetables is ready to be served… enjoy your meal!
Tips and Notes
You can keep the ingredients separate (as you see in the picture), or mix them all together.
If you can’t find fresh shiitake, you can use dried ones (after soaking them according to the instructions), or other types of cultivated mushrooms.
You can add the vegetables or legumes you prefer: zucchini, peppers, red onions, edamame beans, chickpeas, etc.
You can prepare your bowl in advance and store it in the fridge, in a well-sealed container.
If you want to keep following me
You can find me on Facebook, Instagram, and Pinterest!
To receive the recipe of the day for free, you can subscribe to my Telegram channel.
If you like the recipes and want to support my work, you can buy me a coffee on Ko-fi.
