Water-Cooked Mixed Rice with Enoki Mushrooms

Ingredients

• 2 cup short-grain rice (Washed until the water runs clear)
• 0.25 cup purple or black rice (Washed)
• 1 package enoki mushrooms (Washed and ends trimmed; package size estimated at about 100 g)
• 2 cup water (For soaking and cooking the rice)

Steps

1. 1

   Place the short-grain rice and purple or black rice in a fine-mesh strainer or bowl. Rinse the rice repeatedly under cool water until the water runs mostly clear, then drain well.

2. 2

   Transfer the washed rice to a heavy-bottomed pot. Add the 2 cups of water and make sure the grains are spread in an even layer.

3. 3

   Arrange the washed, trimmed enoki mushrooms evenly over the surface of the rice. Let the pot stand for 20 minutes so the rice can absorb some of the water before cooking.

4. 4

   Cover the pot and cook over high heat until steam begins escaping and the water reaches a strong simmer, about 5 minutes. Watch the pot closely so it does not boil over.

5. 5

   Immediately reduce the heat to low, keep the pot covered, and cook for 10 minutes, or until the rice is tender and the liquid has been absorbed. Remove from the heat and fluff gently before serving.

Notes

The source does not specify whether the pot should remain covered, but covering is recommended for even steaming and rice cooking. The package size for the enoki mushrooms was not stated and was estimated at 100 g. Serve hot as a side dish or light vegetarian meal.

Nutrition per serving

• side dish
• vegetarian
• vegan
• dairy-free
• one-pot
• steamed
• rice
• mushrooms