Main Recipe:
Song-i-pahb (rice and mushrooms) — Korean
4 Servings
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2 cups brown rice 1 cup mushrooms 2-3 crushed cloves garlic 2-3 sliced onions 2 tblsp dark soy sauce 1 tblsp sesame oil 1 tblsp Kaey-Garu or sesame seeds 1 tsp salt pepper 4 cups water |
Meat-free Gluten-free Low-fat Dairy-free Egg-free Sugar-free | |
 Wash rice and drain. Mix mushrooms, onions, garlic, soy sauce, oil and sesame seeds, salt and pepper. Fry mixture for 2 minutes in a large pan. Add rice and water and stir. Cover tightly and bring to the boil. Reduce heat to lowest and cook for about 30 minutes until rice is dry and fluffy. When cooked, turn onto a hot platter and serve at once. Alternatively, using a metal casserole dish instead of a pan, the dish can be transferred to a fairly hot oven once it has come to the boil and served from the cooking dish. | ||
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