Marinated Mushrooms over Root Rice
I make my lunch everyday to bring to the office. It’s so much more affordable than going out to eat, plus I know exactly what I’m eating and how it was prepared. I found this recipe courtesy of Ani Phyo 15 Day Fat Blaster (you can purchase it here).
Ani uses Jicama Rice with this recipe. I’m not very familiar with jicama — I’ve tried it once or twice and I’m not a lover of it. It reminds me of eating water chestnuts or a raw potato — but I decided to try it again. I made the rice by hand grating it and then followed her recipe. I’m glad I did. I found out that I really don’t like jicama! The rice was too wet for me. The next time I make this — I will make Cauliflower Rice instead. I find that cauli-rice has a nice “bite” to it — more of the true texture of rice. It’s made the same way that you would do jicama rice — except I can make cauli-rice in my food processor whereas with the jicama — it came out as strands — not rice. You can also hand-grate the cauliflower to make cauli-rice as well.
Here’s Ani Phyo’s Recipe for Marianted Mushrooms over Root Rice. I’m sorry about the quality of the photos. I need to get myself a decent camera. I’m also very new to this, so I find myself preparing the dishes and being halfway done before I realize I should photograph it!
1 Tablespoon Tamari, or Nama Shoyu, or Soy Sauce
1/2 Tablespoon Agave, Maple, or Brown Rice Syrup
1 Teaspoon Toasted Sesame Oil
1 Cup Mushrooms, sliced, any type
SUPER POWER PACK:
1 Teaspoon Dulse Flakes
Marinate Mushrooms by placing all ingredients, including dulse, if using, into a mixing bowl, toss and massage to mix well. Set aside to marinate at least 10 minutes. Squeeze to remove all excess liquid before using (I didn’t).
(Makes about 1 Cup)
1 Cup Jicama, Turnip, or Daikon Radish, peeled and cubed (or Cauliflower)
1/2 Tablespoon White Miso (unpasteurized) (I used Brown Miso — that was all I had)
2 Teaspoons Scallions, sliced, from about 1 whole.
Chop jicama, miso and scallions into small pieces in food processor. Be careful not to over process; you want small rice-sized bits. Rice will keep for several days in sealed container in fridge.
You can enjoy this dish any time of day — for lunch or for dinner. You can also use the marinated mushrooms in a wrap, on top of a salad or as a side dish. Enjoy!!