Sticky Rice

This Sticky Rice dish offers a delightful combination of chewy texture and rich flavors, making it a perfect side or main dish. Infused with soy sauce and sesame oil, it brings authentic Chinese cuisine to your table while adhering to kosher guidelines.

Ingredients

• Sticky rice - 1 cup (200g)
• Water - 1.5 cups (360ml)
• Soy sauce - 2 tablespoons (30ml)
• Sesame oil - 1 tablespoon (15ml)
• Scallions - 2 (sliced)
• Garlic - 2 cloves (minced)
• Mushrooms - 100g (sliced, shiitake or button)
• Carrots - 1 medium (diced)
• Fresh ginger - 1 teaspoon (grated)
• Salt - to taste
• Black pepper - to taste

Steps

1. Rinse the sticky rice under cold water until the water runs clear, then soak it in water for at least 30 minutes.
2. In a pot, heat sesame oil over medium heat and sauté the minced garlic, ginger, and scallions until fragrant.
3. Add the sliced mushrooms and diced carrots to the pot, season with salt and pepper, and cook until the vegetables are tender.
4. Drain the soaked sticky rice and add it to the pot with the sautéed vegetables, stirring to combine.
5. Pour in 1.5 cups of water and soy sauce, bringing the mixture to a boil.
6. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes until the rice absorbs the liquid.
7. Remove from heat and let it sit, covered, for an additional 5 minutes.
8. Fluff the rice with a fork before serving, garnishing with additional scallions if desired.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 60 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.36 L

Health Benefits

• Rich in carbohydrates for energy.
• Contains vegetables for added vitamins and minerals.

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