Gingered Spinach and Shiitake Mushrooms

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Gingered Spinach and Shiitake Mushrooms

 

Recipe By :The Vegan Gourmet by Susann Geiskopf-Hadler and Mindy Toomay

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 ounce dried shiitake mushrooms

1 cup uncooked long-grain white rice (not

" converted " )

1 1/2 pounds fresh spinach (about 2 bunches)

2 teaspoons peanut oil

1/2 medium yellow onion -- chopped

1 tablespoon grated fresh ginger

2 teaspoons low-sodium soy sauce

2 teaspoons arrowroot powder or cornstarch

 

Soak the mushrooms in 2 cups of hot water for 30 minutes. Lift the mushrooms

from their soaking liquid, reserving the liquid. Rinse the mushrooms under a

thin stream of cold, running water, rubbing to remove any grit lodged in the

membranes under the caps. Squeeze the mushrooms gently to remove some of the

liquid. Discard the mushroom stems and sliver the caps. Set aside. Strain the

soaking liquid through a paper coffee filter. Set aside 1/3 cup of the soaking

liquid for the spinach. Add water to measure 2 cups for the rice. Bring the 2

cups of liquid to a boil and add the rice. Return to a boil, cover, reduce the

heat to very low, and cook for 15-20 minutes, until liquid is absorbed and rice

is tender. Let stand, covered, at least 5 minutes, then fluff with a fork

before serving.

Meanwhile, wash the spinach and discard the stems. Set the wet leaves aside.

In a heavy-bottomed skillet or wok that has a tight-fitting lid, heat the oil

over medium heat, then stir in the onion and ginger. Saute for 2-3 minutes,

stirring almost constantly, until the onion begins to wilt. Pile in the spinach

leaves and immediately cover the pan. Cook for about 4-6 minutes, until the

spinach wilts.

In a jar that has a tight-fitting lid, shake the soy sauce and arrowroot powder

together with the reserved 1/3 cup of mushroom soaking liquid. Add the

arrowroot mixture and slivered mushrooms to the skillet and cook, stirring

constantly, about 2 minutes, until a thick sauce develops. Spoon the rice onto

warm serving plates and top with the spinach. Serve immediately, with sesame

seeds and soy sauce, if desired.

 

 

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Per serving: 48 Calories (kcal); 2g Total Fat; (40% calories from fat); 1g

Protein; 7g Carbohydrate; 0mg Cholesterol; 101mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0