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Active Time:30 minsTotal Time:45 minsServings:4Jump to Nutrition Facts
Active Time:30 minsTotal Time:45 minsServings:4
Active Time:30 mins
Active Time:
30 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
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Ingredients
2cupswater
1cupblack rice
1largecarrot
¼cuprice vinegar
2tablespoonsreduced-sodium tamari or soy sauce, divided
1tablespoontoasted sesame oil
1teaspoongrated fresh ginger
1teaspoonlight brown sugar
2tablespoonscanola or grapeseed oil, divided
4cupsthinly sliced shiitake mushrooms (about 8 ounces)
1poundraw shrimp (21-25 per pound), peeled and deveined
1tablespoongochugaru (see Tip)
Fresh cilantro for garnish
DirectionsAdd water to a medium saucepan and bring to a boil over high heat. Stir in rice. Reduce heat to maintain a simmer, cover and cook until the rice is tender and most of the liquid has been absorbed, 35 to 40 minutes. Remove from heat.Meanwhile, use a vegetable peeler to cut carrot into long, thin ribbons. Combine vinegar, 1 tablespoon tamari (or soy sauce), sesame oil, ginger and sugar in a small saucepan; bring to a simmer. Add the carrot and stir to coat. Remove from heat. Cover and set aside while the rice cooks.Heat 1 tablespoon canola (or grapeseed) oil in a large nonstick skillet over medium-high heat. Add mushrooms and cook, stirring often, until tender, about 5 minutes. Add spinach and the remaining 1 tablespoon tamari (or soy sauce) and cook until wilted, about 30 seconds. Transfer to a bowl.Pat shrimp dry and sprinkle with gochugaru. Add the remaining 1 tablespoon oil to the pan. Add the shrimp and cook, stirring occasionally, until lightly browned and cooked through, 3 to 4 minutes.Strain the carrot-soaking liquid into the rice. To serve, top the rice with the vegetables and shrimp and garnish with cilantro, if desired.TipsTip:A common ingredient in Korean cooking, fruity, smoky gochugaru is made from sun-dried red peppers. It delivers medium heat to the shrimp here. Find it in well-stocked grocery stores or in Asian markets, or replace it with 1 tsp. crushed red pepper.Originally appeared: EatingWell Magazine, December 2020
Directions
Add water to a medium saucepan and bring to a boil over high heat. Stir in rice. Reduce heat to maintain a simmer, cover and cook until the rice is tender and most of the liquid has been absorbed, 35 to 40 minutes. Remove from heat.Meanwhile, use a vegetable peeler to cut carrot into long, thin ribbons. Combine vinegar, 1 tablespoon tamari (or soy sauce), sesame oil, ginger and sugar in a small saucepan; bring to a simmer. Add the carrot and stir to coat. Remove from heat. Cover and set aside while the rice cooks.Heat 1 tablespoon canola (or grapeseed) oil in a large nonstick skillet over medium-high heat. Add mushrooms and cook, stirring often, until tender, about 5 minutes. Add spinach and the remaining 1 tablespoon tamari (or soy sauce) and cook until wilted, about 30 seconds. Transfer to a bowl.Pat shrimp dry and sprinkle with gochugaru. Add the remaining 1 tablespoon oil to the pan. Add the shrimp and cook, stirring occasionally, until lightly browned and cooked through, 3 to 4 minutes.Strain the carrot-soaking liquid into the rice. To serve, top the rice with the vegetables and shrimp and garnish with cilantro, if desired.TipsTip:A common ingredient in Korean cooking, fruity, smoky gochugaru is made from sun-dried red peppers. It delivers medium heat to the shrimp here. Find it in well-stocked grocery stores or in Asian markets, or replace it with 1 tsp. crushed red pepper.
Add water to a medium saucepan and bring to a boil over high heat. Stir in rice. Reduce heat to maintain a simmer, cover and cook until the rice is tender and most of the liquid has been absorbed, 35 to 40 minutes. Remove from heat.
Meanwhile, use a vegetable peeler to cut carrot into long, thin ribbons. Combine vinegar, 1 tablespoon tamari (or soy sauce), sesame oil, ginger and sugar in a small saucepan; bring to a simmer. Add the carrot and stir to coat. Remove from heat. Cover and set aside while the rice cooks.
Heat 1 tablespoon canola (or grapeseed) oil in a large nonstick skillet over medium-high heat. Add mushrooms and cook, stirring often, until tender, about 5 minutes. Add spinach and the remaining 1 tablespoon tamari (or soy sauce) and cook until wilted, about 30 seconds. Transfer to a bowl.
Pat shrimp dry and sprinkle with gochugaru. Add the remaining 1 tablespoon oil to the pan. Add the shrimp and cook, stirring occasionally, until lightly browned and cooked through, 3 to 4 minutes.
Strain the carrot-soaking liquid into the rice. To serve, top the rice with the vegetables and shrimp and garnish with cilantro, if desired.
Tips
Tip:A common ingredient in Korean cooking, fruity, smoky gochugaru is made from sun-dried red peppers. It delivers medium heat to the shrimp here. Find it in well-stocked grocery stores or in Asian markets, or replace it with 1 tsp. crushed red pepper.
Originally appeared: EatingWell Magazine, December 2020
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Nutrition Facts(per serving)388Calories13gFat44gCarbs28gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
