Mushroom Spinach Rice with Prawns
- SōngHè Fragrant Rice 1.5 cups, washed and drained (1 cup=250ml)
- Rice Field 100% Rice Bran Oil 2 tbsp (30ml)
- Pine nuts 4 tbsp
- Fresh white button mushrooms 16 large, sliced
- Fresh prawns 16 medium, peeled, deveined
- Spinach 300g
- Salt to taste
- Ground white pepper to taste
- Fat free chicken stock or Water 1.5 cups
RICE COOKING GUIDELINES
- SōngHè Fragrant Rice 1 cup of water
- SōngHè Fragrant Rice (New Crop) 0.9 cup of water
- SōngHè 80% Fragrant with 20% Red Rice 1.2 - 1.3 cups of water
- Noble Red Rice 1.5 cups of water
- Noble Brown Rice 1.5 cups of water
- Jasmine brown Rice 1.5 cups of water
- Noble Rice Berry 1.5 cups of water
- Note: Measurement provided is based on 1 cup rice for each variety. If you are cooking 2 cups of rice at one ago, you double the water ratio accordingly. DISCLAIMER: Reference chart has been provided as a guideline, subject to changes upon cooking. Factors such as the brand of rice cooker used and the preference for rice firmness can alter the desired outcome of cooked rice. Should you prefer firmer/mushier rice, you can less/add water respectively.”
- Chinese cooking wine 1 Tbsp
- Salt a pinch
- Ground white pepper a pinch
- Spring onion
01 Marinate fresh prawns with Chinese cooking wine, salt and ground white pepper.
02 Wash and rinse the rice well. Set aside in the rice cooker pot.
03 In a non-stick pan, toast the pine nuts by stirring until they turn golden. Set aside.
04 Heat a little rice bran oil in a non-stick pan over medium-high-heat and add sliced white button mushrooms. Sprinkle the mushrooms with a little salt and pepper and sauté until golden brown. Set the mushrooms aside.
05 Heat a little oil. Add the shallot and garlic and stir-fry lightly. Place the marinated prawn in the pan and cook until just done. Remove from heat and set aside.
06 Add rice in the pan and stir for a while.
07 Transfer rice into the rice cooker. Season to taste. Cover and set to cook. When the rice is nearly done, add spinach on top of the rice and continue to cook until spinach are just done. Mix well.
08 Serve rice topped with prawns, mushrooms and pine nuts. Serve hot, garnished as desired.
The Rice Story
My mother and I always have a wonderful time eating on the dining table. The interesting part is I am a vegetarian, but my mother still enjoys eating fish, meats, and chicken. Some of my friends found this unbelievable and asked, "Isn't it troublesome to cook for both?" Nothing is annoying about cooking for people with two different diets. Many dishes that I cook usually starts out vegetarian (including Sautéed Mushroom Spinach Rice). I portion out the dish and add meats at the end of the cooking for my mother. Then, everyone enjoys meals together.
There are a number of different varieties of spinach available in our supermarket and wet market. I tried various types of spinach and decided to select baby spinach in Sautéed Mushroom Spinach Rice recipe. Fresh ingredients are the key to making any successful recipe, and thus it is important to choose fresh mushrooms that are dry, firm and unbruised.
This month's spotlight is about the mushroom. Mushrooms are categorized in vegetable food group for the dietary recommendation. Technically speaking, mushrooms are not vegetables. Mushrooms belong to fungi. They not only enhance the flavour of the dish but also help to bring more nutrients to our plates. Mushrooms supply us B vitamins which assist in breaking down carbohydrates, proteins, and fats to provide energy. Mushrooms also provide us selenium, an essential mineral that works as an antioxidant in our bodies, helps to get rid of free radicals and keep our tissues healthy. Although mushrooms have been praised for their nutritional benefits, it is still important to consume a diet with a wide variety than to focus on a single food to achieve good health.
A frequent question that has come up to me, "Is it necessary to wash and soak mushrooms?" If the mushrooms are not very dirty, I will wipe them off with a damp cloth or paper towel. However, I still prefer to rinse the mushrooms with running water if they look dirty and quickly pat them dry with kitchen towel.
I learned from a chef friend that cooking mushroom is not very difficult, but the trick is to cook them with sufficient heat. High heat helps evaporate moisture quickly. When I cook mushroom with other vegetables, I sauté the mushrooms first, remove them from heat once they are done nicely. I stir-fry the vegetables separately and then add the mushrooms back at the end of cooking.Other than stir-fries, I also add mushroom in omelette, pizza or even blend it into burger patties or even sauces.
If you are looking for a simple dinner recipe, give our humble Sautéed Mushroom Spinach Rice a go.
Approximate Nutritional Analysis Per serving
- Total fat
- Saturated fat
- Dietary fibre