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.

Hand Grating Jicama

Jicama Rice

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!

Marinated Mushrooms

1 Tablespoon Tamari, or Nama Shoyu, or Soy Sauce

1/2 Tablespoon Agave, Maple, or Brown Rice Syrup

1 Teaspoon Toasted Sesame Oil

Marinating Mushrooms

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).

Root Rice

(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)

Dicing Scallions

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.

Marinated Mushrooms over Jicama Rice

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!!

Michele