Nutrient-dense Kimchi is an easy way to incorporate “healthy bacteria” into your diet. Kimchi is fermented cabbage that is common in Korean foods; but how can you easily add it into your meals?
This brown rice dish is an easy and delicious way to cook with Kimchi and it is sure to be a dinner-time win for the whole family.
- 1/2 cup kimchi (not strained), chopped
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon sugar
- 1 tablespoon vegetable oil
- 1/2 pound shiitake mushrooms, stems discarded and caps quartered
- Kosher salt
- 1 tablespoon grated fresh ginger
- 1 clove garlic, minced
- 1/4 cup low-sodium chicken broth
- 3 cups cooked brown rice, chilled, or 3 cups frozen brown rice
- 4 scallions, chopped
Cooking Time: 30 Minutes
Recipe Serves: 4
- Mix the kimchi, soy sauce, sesame oil and sugar in a small bowl or measuring cup until the sugar is dissolved; set aside.
- Heat the vegetable oil in a medium nonstick skillet over medium-high heat until shimmering.
- Add the mushrooms and 1/8 teaspoon salt and cook, stirring, until the mushrooms release water, about 2 minutes.
- Lower the heat to medium-low and continue to stir until the mushrooms are lightly browned and soft, about 5 minutes.
- Add the ginger and garlic and cook, stirring, until fragrant, 1 minute.
- Add the chicken broth, scraping up any browned bits in the skillet, and simmer until slightly reduced, about 1 minute.
- Stir in the rice, reduce the heat to low, cover and cook until the liquid is absorbed and the rice is heated through, about 3 minutes.
- Stir in the kimchi mixture and cook until everything is heated through, about 2 minutes.
- Transfer to a serving dish and top with the scallions. Serve hot.
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