Marinated Mushrooms Over Root Rice

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
Hand Grating Jicama
Jicama Rice
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
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
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
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

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