Gluten-Free Vegetable Rice Pot With Edamame Recipe

About this recipe

A wholesome and hearty gluten-free rice dish featuring a medley of vegetables, including burdock root, carrots, and edamame, cooked with a flavorful blend of soy sauce, mirin, and sake. Perfect for a satisfying dinner.

Ingredients

• 300 Ml Shochikubai Mio Sparkling Sake, 300Ml
• 85G Tanpopo Peeled Edamame Soy Beans
• 60G Toasted White Sesame Seeds, 60G
• - Cooks & Co Sliced Mushrooms
• - Forest Whole Foods Organic White Quinoa
• 500 Ml Mizkan Rice Vinegar, 500Ml
• 30G Shiitake Mushrooms, 30G

Instructions

1. 1. Place 4 dried shiitake mushrooms in a medium bowl and cover with 2 1/4 cups of water. Allow to soak for 1 to 3 hours.
2. 2. Remove the mushrooms from the water, reserving the soaking liquid. Squeeze the mushrooms over the bowl to extract excess liquid, then remove and discard the stems. Slice the mushrooms into 1/4-inch strips.
3. 3. In a medium-sized (about 4 quarts) clay pot or other heavy-bottomed pot, combine 1 1/4 cups of the reserved mushroom soaking liquid, 1 tablespoon sake, and 2 teaspoons gluten-free soy sauce over medium heat.
4. 4. Add 1 1/4 cups of quinoa to the pot and stir gently to combine with the liquid.
5. 5. Arrange the sliced shiitake mushrooms, 2 tablespoons of julienned carrot, and 2 tablespoons of shelled edamame on top of the quinoa. Do not stir.
6. 6. Cover the pot with a lid and increase the heat to bring the mixture to a boil.
7. 7. Once boiling, reduce the heat to low and let the mixture simmer for 16 minutes.
8. 8. Turn off the heat and leave the pot covered for an additional 8 minutes to allow the quinoa to finish steaming.
9. 9. Remove the lid and gently fluff the quinoa with a spatula, mixing the vegetables evenly throughout.
10. 10. Garnish the dish with a sprinkling of 1 teaspoon sesame seeds before serving.
11. 11. Serve warm, optionally accompanied by gluten-free Japanese pickled daikon, cucumbers, or a fresh green salad.