Recipe ReDux: One-Pot Mushroom Veggie Rice [sponsored]
My study hibernation has been going as well as can be expected. In my efforts to remedy the fact that we combined our refrigerators/freezers and are now constantly playing Tetris with our stores of food, I’ve been doing a lot of kitchen experiments lately. What’s doubly awesome about the rice creations is that there’s almost no effort involved. (This has been working out really well because some days, I feel guilty about even taking a break to eat.)
“By posting this recipe I am entering a recipe contest sponsored by The Mushroom Council and am eligible to win prizes associated with the contest. I was not compensated for my time.”
I’ve been exclusively scouting Kroger’s manager’s specials because times are tough and life is rough, and I happened upon two boxes of mushrooms (a cremini/oyster/shiitake blend) that would go perfectly with my mission! In they went!
While we’re still on the topic of mushrooms, if you’d like a chance to win $5000 (that’d pay for 10% a year of med school for me!), go enter your recipe to The Mushroom Council’s Swap It or Top It contest!
One-Pot Mushroom Veggie Rice
-3 cups short-grain brown rice
-1 1/2 tbsp oyster sauce (optional)
-2 tbsp soy sauce
-1 tbsp mirin
-drizzle sesame oil
-2 4 oz. boxes cremini, shiitake + oyster mushroom blend
-1/3 bag frozen vegetable soup mix (okra, peppers, corn, onion, carrots, peas)
-freshly ground black pepper, to taste
-dash of sea salt
1) Rinse off the rice and fill it up to the 3-cup mark with water (or vegetable broth, if you so desire).
2) Add all other ingredients into the pot and give it a little mix.
3) Press start!
4) After rice is finished cooking, crack eggs over the cooked rice and mix. Cover it again and let stand for another 5 minutes so the eggs can cook.
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