Zhejiang Bamboo Rice

Zhejiang Bamboo Rice is a fragrant and savory dish that combines sticky rice with the earthy flavors of bamboo and mushrooms, creating a delightful culinary experience. This paleo-friendly dish is perfect for those seeking a healthy yet satisfying meal.

Ingredients

• Sticky rice - 200 grams
• Bamboo shoots (fresh or canned) - 100 grams, sliced
• Shiitake mushrooms - 50 grams, sliced
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Coconut aminos - 2 tablespoons
• Sesame oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Water - 400 ml

Steps

1. Rinse the sticky rice under cold water until the water runs clear, then soak it in water for about 30 minutes.
2. In a pot, heat the sesame oil over medium heat and sauté the minced garlic and grated ginger until fragrant, about 1 minute.
3. Add the sliced shiitake mushrooms and bamboo shoots to the pot, cooking for an additional 3-4 minutes until they soften.
4. Drain the soaked sticky rice and add it to the pot, stirring well to combine with the vegetables.
5. Pour in the water and coconut aminos, then season with salt and black pepper to taste.
6. Bring the mixture to a boil, then cover and reduce the heat to low. Simmer for about 25-30 minutes, or until the rice is tender and the liquid is absorbed.
7. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
8. Serve hot, garnished with additional sliced bamboo shoots or green onions if desired.

Nutrition

• Calories: 380
• Protein: 8 g
• Carbs: 70 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.4 L

Health Benefits

• Rich in fiber, promoting healthy digestion.
• Contains antioxidants from shiitake mushrooms, supporting immune function.

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